Picarones
Peruvian fried dough rings made with pumpkin, served warm with sweet and spicy chancaca syrup. Crispy outside, tender inside—a beloved street dessert.
- Total time
- 40 min
- Servings
- 2
- Calories
- 420
- Protein
- 4g
Ingredients
- ¾ cup Pumpkin puree
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- ½ teaspoon Ground anise seed
- ¾ cup Brown sugar
- ½ cup Water
- ¼ teaspoon Ground cinnamon
- 2 pieces Whole cloves
- 2 cups Vegetable oil
Instructions
- 1
Combine brown sugar, water, cinnamon, and cloves in a saucepan.
- 2
Bring to a boil over medium-high heat.
- 3
Reduce heat to low and simmer until slightly thickened, about 5 minutes.
- 4
Remove from heat and discard cloves.
- 5
Mix flour, baking powder, and anise seed in a large bowl.
- 6
Add pumpkin puree and stir until a soft dough forms.
- 7
Knead dough by hand for 1 minute until smooth and combined.
- 8
Heat oil in a deep skillet to 350°F on a deep-fry thermometer.
- 9
Scoop dough into a piping bag fitted with a large star tip.
- 10
Pipe a 3-inch ring directly into hot oil, then cut dough at base with scissors.
- 11
Fry 3–4 picarones at a time, about 2 minutes per side until golden.
- 12
Transfer fried picarones to paper towels to drain.
- 13
Repeat with remaining dough until all picarones are fried.
- 14
Arrange warm picarones on a plate and drizzle generously with chancaca syrup.
Tools you’ll need
- Large mixing bowl
- Saucepan
- Deep skillet or pot (at least 3 quarts)
- Deep-fry thermometer
- Piping bag
- Large star pastry tip
- Scissors
- Slotted spoon
- Paper towels
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