QiMeal
Picarones
Picarones · ready in 2 h 16 min · 8 servings · 539 kcal per serving · medium · 9 ingredients
Peruvian picarones are fragrant squash and sweet potato doughnut rings, fried until golden and served with glossy chancaca syrup.
- Prep
- 25 min
- Cook
- 51 min
- Total
- 2 h 16 min
- Serves
- 8
- kcal
- 539
- Difficulty
- medium
Ingredients · 8 servings
- 400 gSquash, peeled and cubed
- 300 gSweet potato, peeled and cubed
- 500 gFlour
- 7 gYeast
- 300 gChancaca syrup, warmed
- 6 gSalt
- 250 mlWater, warm
- 15 gSugar
- 160 gButter, for frying
Equipment
stove, mixing bowl, pot, colander, measuring jug, masher, spatula, wooden spoon, kitchen towel, small pot, deep skillet, bowl of water
Instructions
- Mise en place
Gather measured ingredients, a bowl, pot, masher, spoon, towel, skillet, slotted spoon, tray, and paper towels before starting. · 5 min
What to look for: All ingredients and tools are ready on the work surface.
- Cook vegetables
Boil squash and sweet potato with the water until very tender, then drain and reserve the warm cooking liquid for the dough. · 20 min
What to look for: The cubes break easily when pressed with a spoon.
- Mash puree
Mash the squash and sweet potato to a smooth puree, then cool it until warm enough to touch comfortably. · 10 min
What to look for: The puree looks smooth, thick, and evenly orange.
- Mix dough
Mix yeast, sugar, salt, flour, puree, and reserved warm liquid into a sticky elastic dough that pulls in strands. · 8 min
What to look for: The dough is sticky, glossy, and elastic rather than dry.
- Proof dough
Cover the bowl and let the dough rise in a warm spot until doubled, airy, and bubbling across the surface. · 1 h
What to look for: The dough has doubled and shows small bubbles on top.
- Warm syrup
Warm the chancaca syrup gently in a small pot until pourable and glossy, then keep it warm for serving. · 5 min
What to look for: The syrup flows easily from the spoon and looks shiny.
- Heat butter
Melt the butter in a deep skillet over medium heat until it bubbles steadily and coats the base well. · 5 min
What to look for: The butter is fully melted and bubbling without dark specks.
- Shape rings
Wet your fingers, lift portions of dough, open a center hole, and slip each ring carefully into the hot butter. · 10 min
What to look for: Each portion stretches into a loose ring before it enters the skillet.
- Fry picarones
Fry the rings in batches, turning once, until puffed, crisp at the edges, and deep golden on both sides. · 16 min
What to look for: The rings are expanded, golden, and lightly crisp around the ridges.
- Drain rings
Lift the picarones with a slotted spoon and drain them briefly on paper towels while the next batch fries. · 5 min
What to look for: The surface stays crisp while excess butter drains away.
- Serve warm
Serve the warm picarones immediately with chancaca syrup spooned generously over each golden ring. · 2 min
What to look for: The syrup glazes the rings and pools lightly on the plate.
Nutrition (per serving)
| kcal | 539 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 87 g |
| of which sugars | 31 g |
| Fat | 17 g |
| of which saturated | 10 g |
| Fibre | 4 g |
| Sodium | 322 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Warm on a tray for 6 minutes, then spoon warm chancaca syrup over the rings just before serving.
Ingredient substitutions
Squash
- Sweet potato: Use only if squash is unavailable, with a denser and sweeter result.
Sweet potato
- Squash: Use only if sweet potato is unavailable, with a softer and less sweet dough.
Yeast
- Baking powder: This is less traditional and gives a cakier dough with no fermented aroma.
Chancaca syrup
- Sugar: Simmer with water to make a plain syrup, though it lacks the deep molasses character.
Water
- Milk: This enriches the dough but is less typical than water.
Sugar
- Chancaca syrup: Reduce the water slightly if using syrup in the dough.
