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Peruvian picarones coated lightly with chancaca syrup.

Peruvian Picarones with Chancaca Syrup

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Peruvian squash and sweet potato fritter rings served with cinnamon-spiced chancaca syrup.
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Prep Time 35 minutes
Cook Time 35 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Peruvian
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Make the Batter:
  1. Boil sweet potato and squash until tender, about 15 minutes. Drain, mash smooth, and cool until warm.
  2. Dissolve yeast and sugar in warm water for 5 minutes. Mix with the mash, flour, and salt into a sticky elastic batter.
  3. Cover and rise in a warm place for 60 to 90 minutes until doubled and bubbly.
Make the Syrup:
  1. Simmer chancaca, water, cinnamon, cloves, and orange peel for 15 to 20 minutes until lightly thickened. Strain and keep warm.
Fry:
  1. 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.
  2. Fry in small batches for 2 to 3 minutes per side until patchy golden brown. Drain and serve with a light spooning of syrup.

Nutrition

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

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.