Picarones

Name: Picarones
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 300 g squash sweet-potato dough; for frying oil; chancaca syrup — to serve; 1 tsp anise; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Picarones have their roots in the bustling streets of Lima, where vendors shape these golden doughnuts with practiced hands. Traditionally enjoyed during celebrations and gatherings, they have become a beloved treat that bridges everyday life and special occasions. In homes across Peru, families recreate this street classic, adjusting the salt by feel and letting the sweet aroma fill their kitchens.

The dough is a harmonious blend of squash and sweet potato, carrying a subtle sweetness that pairs beautifully with the spiced chancaca syrup. Anise seeds provide a hint of warmth, while a touch of salt balances the flavors perfectly. Each bite is a delightful contrast of crispy exterior and soft, airy center, creating a comforting indulgence that invites sharing.

Ingredients

300 gsquash sweet-potato dough
for fryingoil
chancaca syrup — to serve
1 tspanise
1 pinchsalt

Method

Begin by placing the 300 g of squash sweet-potato dough in a large mixing bowl. Add 1 tsp of anise and a pinch of salt to the dough. Mix well with your hands or a wooden spoon until the anise is evenly distributed throughout the dough. This step ensures that the flavors are well incorporated before frying.
In a deep frying pan or a heavy-bottomed pot, pour enough oil for frying to reach a depth of about 2 inches. Heat the oil over medium heat until it reaches approximately 350°F (175°C). You can test the oil's readiness by dropping a small piece of dough into the oil; it should sizzle and rise to the surface quickly.
Once the oil is ready, take a small portion of the dough, about the size of a golf ball, and shape it into a ring or doughnut shape using your hands. Carefully lower the shaped dough into the hot oil. Fry only a few at a time to avoid overcrowding, which can lower the oil's temperature.
Fry the Picarones for about 3 to 4 minutes on each side, turning them with a slotted spoon or tongs. They should be golden brown and crispy on the outside. The doughnuts will puff up slightly and develop a light, airy texture inside. Remove them from the oil and drain on a paper towel-lined plate to remove excess oil.
While the Picarones are still warm, drizzle them generously with chancaca syrup. The syrup should coat the doughnuts, adding a rich, sweet flavor that complements the spices in the dough. Serve immediately while they are warm and the syrup is still sticky, which is when they taste best.