Picarones con Chancaca
Crispy sweet potato and squash fritters drizzled with warm chancaca—a spiced brown sugar syrup. A beloved Peruvian dessert that's crunchy outside and tender inside.
- Total time
- 35 min
- Servings
- 4
- Calories
- 428
- Protein
- 3g
Ingredients
- 1 large (about 12 oz) sweet potato, peeled
- 1 small (about 10 oz) butternut squash, peeled and seeded
- ¾ cup all-purpose flour
- 3 cups vegetable oil for frying
- 1 cup brown sugar
- ½ cup water
- ¼ tsp ground cinnamon
Instructions
- 1
Cut the sweet potato lengthwise in half, then cut each half into 1/4-inch-thick coins by slicing perpendicular to the length, like cutting rounds from a log.
- 2
Cut the butternut squash the same way: lengthwise into halves, then into 1/4-inch-thick coins perpendicular to the length.
- 3
Place the sweet potato and squash pieces in a large bowl, sprinkle 0.75 cup flour evenly over them, and toss with your hands until all pieces are coated in a thin, even layer of flour.
- 4
Pour 3 cups vegetable oil into a 5-quart heavy pot and set it over medium-high heat; wait until the oil shimmers and a single flour-dusted vegetable slice dropped in sizzles immediately and floats, about 4 minutes.
- 5
Carefully place 6 to 8 flour-coated squash and sweet potato pieces into the hot oil—do not crowd the pot—and fry until the edges turn deep golden brown and the surface looks crispy, about 3 to 4 minutes, stirring gently once halfway through.
- 6
Use a slotted spoon to transfer the fried pieces to a paper-towel-lined plate to drain the excess oil; repeat with remaining vegetable pieces in batches.
- 7
Pour 1 cup brown sugar and 0.5 cup water into a 2-quart saucepan and set it over medium heat; stir until the sugar dissolves and the liquid turns amber-colored, about 5 to 6 minutes.
- 8
Remove the pan from heat, stir in 0.25 tsp ground cinnamon until fully mixed, then let the syrup cool for 2 minutes so it thickens slightly.
- 9
Arrange the warm fried fritters on a serving platter or individual plates, then drizzle the warm chancaca syrup over and around them in a thin, even stream.
Tools you’ll need
- cutting board
- sharp chef's knife
- large mixing bowl
- 5-quart heavy pot or Dutch oven
- deep-fry or candy thermometer (optional but helpful)
- slotted spoon
- paper towels
- 2-quart saucepan
- wooden spoon
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