Peruvian Picarones
Mayte Rueda
Picarones are a traditional dessert from Peru. Their shape is similar to donuts and could be described as a dessert similar to fritters, which are very common throughout Latin America. Picarones are made with sweet potato and squash, a very common pumpkin in Peru and other Latin countries. They are accompanied by a spiced syrup or molasses, made from piloncillo, also known as chancaca or panela. Don't miss this recipe for Peruvian picarones!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
50
Servings
  • 500 grams winter squash, mashed, for the dough
  • 500 grams sweet potato, mashed, for the dough
  • 1 tablespoon anise seeds, for the dough
  • 1 kilo flour, for the dough
  • 20 grams dry yeast, for the dough
  • 1 tablespoon sugar, for the dough
  • 1/2 cups water, warm, for the dough
  • 3 cups piloncillo, grated, for the syrup
  • 1 1/2 cups water
  • 1 fig leaf, for the syrup
  • 1 cinnamon, for the syrup
  • 1 clove, for the syrup
  • 1 orange, cross-cut, for the syrup
  • water, with salt, to form the picarones with the dough
  • vegetable oil, for frying
Preparation
40 mins
3 mins
Low
  • For the dough: Mix the yeast, sugar, and warm water (it can be the water from cooking the squash and sweet potato), let it rest for 10 minutes and set aside. Then mix the squash puree, sweet potato puree, anise seed, and flour by hand, then add the yeast and a little more water (approximately 1.5 cups). It is important to hit the dough hard against the container while mixing to incorporate air, as it should be a very soft and smooth dough. You will know it is ready when it forms eyes. Let it rest until it ferments, approximately 1 hour.
  • While the dough rests, take the opportunity to make the molasses by combining the piloncillo, water, fig leaf, cinnamon, clove, and orange. Boil the mixture for approximately 10 minutes, until you achieve a semi-thick texture. Cool.
  • To shape the picarones: Soak your hand in a bowl of salted water and take a portion of dough; hold it by one end and the dough, being so soft, will start to stretch. At that moment, use your fingers to form the hole in the center and immediately drop it into the hot oil. Move the picarón, turning it in the oil with the help of a wooden stick; fry for 3 minutes.
  • Serve the picarones accompanied by the spiced molasses and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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