Picarones
Peruvian fried pastry rings made from a pumpkin and squash dough, served with spiced chancaca syrup. These sweet treats are crispy outside and tender inside.
- Total time
- 45 min
- Servings
- 12
- Calories
- 285
- Protein
- 3g
Ingredients
- 1 lb butternut squash, peeled and cubed
- ½ lb sweet potato, peeled and cubed
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground anise seeds
- ½ teaspoon salt
- 3 cups vegetable oil for frying
- 1.5 cups dark brown sugar
- ¾ cup water
- 1 whole cinnamon stick
- 3 whole cloves
- ½ teaspoon vanilla extract
Instructions
- 1
Boil butternut squash and sweet potato cubes in salted water until fork-tender, about 15 minutes. Drain well and mash until smooth.
- 2
In a large bowl, whisk together flour, baking powder, anise seeds, and salt.
- 3
Fold mashed squash mixture into dry ingredients until a stiff dough forms.
- 4
In a saucepan, combine brown sugar, water, cinnamon stick, and cloves. Bring to a simmer and cook for 8 minutes until syrupy. Remove from heat and stir in vanilla. Set aside.
- 5
Heat oil to 350°F in a deep pot or fryer. Fit a pastry bag with a large star tip.
- 6
Pipe 3-inch rings of dough directly into the hot oil in batches of 4-5. Fry 2-3 minutes per side until golden brown.
- 7
Remove with a slotted spoon and drain on paper towels. While still warm, dip into chancaca syrup and serve immediately.
Tools you’ll need
- large pot
- colander
- whisk
- large mixing bowl
- pastry bag with large star tip
- deep frying pot or deep fryer
- candy/deep-fry thermometer
- slotted spoon
- paper towels
- saucepan
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
