Peruvian Picarones with Chancaca Syrup
Fried rings of squash and sweet potato dough, served with spiced chancaca syrup.
These Peruvian picarones combine squash, sweet potato, and anise in a fermented dough shaped into rings and fried. The recipe makes approximately 4 servings; preparation and frying times are estimates, and the dough rests for about 12 hours.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the spiced infusion
Bring the water for boiling to a boil with the anise seeds, 2 cinnamon sticks, and 4 cloves. Boil for 10 minutes, then strain and reserve the liquid.
Ready to continue when: The infusion smells of spices and the liquid has been strained.
10 min - 02
Cook the squash and sweet potato
Add the squash and sweet potato to the infusion and cook until very soft, about 25 minutes. Drain, reserving 2 cups of the cooking liquid.
Ready to continue when: The squash and sweet potato mash easily with a fork.
25 min - 03
Make the purée
Blend or press the squash and sweet potato through a sieve until smooth. Leave to cool.
Ready to continue when: The purée is smooth and no longer steaming.
10 min - 04
Activate the yeast
Mix the fresh yeast with 2 cups of the reserved cooking liquid and the sugar. Leave to stand for 15 minutes.
Ready to continue when: Bubbles appear on the surface of the mixture.
15 min - 05
Mix and ferment the dough
In a large bowl, mix the purée with the salt and eggs. Stir in the yeast mixture, then the flour; work vigorously until the dough is soft and elastic. Cover and leave to rest for about 12 hours, or until it has increased in volume.
Ready to continue when: The dough is airy and has increased in volume.
720 min - 06
Make the chancaca syrup
Put the chancaca, brown sugar, syrup water, 2 cinnamon sticks, 4 cloves, orange peel, and allspice berries in a saucepan. Boil until syrupy, about 20–25 minutes; strain.
Ready to continue when: The syrup is smooth and has a syrup-like consistency.
25 min - 07
Shape and fry the picarones
Heat the vegetable oil to 170–175 °C. Wet your hands with water, take a portion of dough, and shape it into a ring with a hole in the middle; fry for about 2–3 minutes per side. Repeat with the remaining dough and drain the picarones.
Ready to continue when: The rings are golden on both sides and drained.
20 min - 08
Serve
Serve the picarones hot and drizzle them with chancaca syrup.
Ready to continue when: The picarones are served hot with syrup on top.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.