Peruvian Picarones with Chancaca Syrup

Picarones are Peruvian ring fritters made from squash and sweet potato, commonly served warm with dark chancaca syrup.

The soft vegetables enrich a yeast batter that is risen until airy, then shaped by hand and fried in irregular rings.

Keep a bowl of salted water beside the stove for wetting your fingers before shaping each sticky ring.

Serving Suggestions

Serve picarones freshly fried with warm chancaca syrup spooned lightly over the top.

Recipe Notes

The batter can rise in the refrigerator overnight. Fried picarones are best eaten the same day.

Peruvian Picarones with Chancaca Syrup

Peruvian squash and sweet potato fritter rings served with cinnamon-spiced chancaca syrup.

Servings 8 servings

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 10 minutes mins

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Equipment

• Large mixing bowl
• Potato masher
• Deep heavy pot
• Slotted spoon
• Instant-read thermometer

Ingredients

 

US CustomaryMetric

 

1x2x3x

Batter

• 1 lb orange sweet potato peeled and cubed
• 1 lb butternut squash peeled and cubed
• 2 1/4 tsp active dry yeast
• 1/4 cup warm water
• 2 tbsp granulated sugar
• 2 1/2 cups all-purpose flour
• 1 tsp fine salt
• 6 cups neutral frying oil as needed

Chancaca Syrup

• 8 oz chancaca or panela chopped
• 1 1/2 cups water
• 2 sticks cinnamon
• 4 whole cloves
• 1 large orange peel strip

Instructions

 

Make the Batter:

• Boil sweet potato and squash until tender, about 15 minutes. Drain, mash smooth, and cool until warm.
• Dissolve yeast and sugar in warm water for 5 minutes. Mix with the mash, flour, and salt into a sticky elastic batter.
• Cover and rise in a warm place for 60 to 90 minutes until doubled and bubbly.

Make the Syrup:

• Simmer chancaca, water, cinnamon, cloves, and orange peel for 15 to 20 minutes until lightly thickened. Strain and keep warm.

Fry:

• Heat oil to 350°F (175°C). With wet fingers, pinch off batter, make an irregular hole, and carefully lower the ring into the oil.
• Fry in small batches for 2 to 3 minutes per side until patchy golden brown. Drain and serve with a light spooning of syrup.

Notes

• Keep the batter sticky; adding too much flour makes the picarones heavy.
• Maintain steady oil temperature so the centers cook before the exterior darkens.

Nutrition

Calories: 345kcalCarbohydrates: 58gProtein: 5gFat: 12gSaturated Fat: 1gSodium: 310mgFiber: 4gSugar: 24g

Calories: 345kcal

Course: Dessert

Cuisine: Peruvian

Keyword: Peru Recipe, Peruvian picarones