South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Picarones
Peru's addictive street doughnuts — rings of sweet potato and butternut squash fried until puffy and golden, then drizzled with warm chancaca spiced syrup.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
8 steps- 1
Boil the sweet potato and squash in salted water until very tender, about 20 minutes, then drain, reserving 1 cup of the cooking liquid, and mash both into a smooth puree.
- 2
Dissolve the yeast in the warm water with a pinch of sugar and let it foam for 10 minutes.
- 3
In a large bowl, combine the puree, yeast mixture, flour, sugar, anise seeds, cinnamon, and salt, adding reserved cooking liquid as needed to form a thick, sticky, pourable batter.
- 4
Cover and let rise in a warm spot for 1 hour, until bubbly and doubled.
- 5
Meanwhile, make the syrup by simmering the chancaca, cinnamon stick, cloves, orange juice, and lime juice with 1 cup water until thickened and syrupy, about 15 minutes; strain and keep warm.
- 6
Heat 2 inches of oil in a deep pot to 350F. Wet your hand, scoop a handful of batter, and shape it into a ring by poking a hole through the center with your thumb, then slide it into the oil.
- 7
Fry the rings in batches for 3 to 4 minutes per side, until deeply golden and puffed, then drain on paper towels.
- 8
Drizzle warm chancaca syrup generously over the picarones just before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving75
Calories
1 g
Protein
17 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Picarones are a Peruvian fried dough, descended from Spanish colonial doughnuts but reworked around squash and sweet potato instead of the plain wheat dough of their European ancestor, giving them a distinctive orange color and ring shape. They're traditionally sold by street vendors and drenched in chancaca, a syrup made from unrefined cane sugar.
Listahan note
This version builds the dough around mashed squash and sweet potato rather than potato alone, since the combination is what gives picarones their characteristic orange color and slightly sweet flavor before any syrup is added.
Technique cues
- Mashing the cooked squash and sweet potato thoroughly, with no lumps, before mixing them into the dough keeps the fried rings from having dense, unevenly cooked pockets.
- Shaping the dough into rings, rather than solid rounds, lets the thinner dough fry through evenly without a raw center.
- The frying oil needs to stay at a steady, moderate temperature, since a squash-and-sweet-potato dough browns faster on the outside than a plain wheat dough would.
- Drenching the fried rings in warm syrup right after frying lets the still-hot dough absorb it, rather than the syrup just coating a cooled, less absorbent surface.
Kitchen flow
- Parallel prep
- While Picarones is in the oven, measure out any garnish or topping — like the active dry yeast — so it's ready the moment the bake finishes cooling. The fry step is what sets the pace here.
- Make-ahead
- Picarones's dough or batter (built around active dry yeast) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Everything else is quick — the fry is the one step that takes real time.
- Leftover move
- Leftover Picarones freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the active dry yeast. Plan around the fry; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Picarones right away — sugar and butter residue hardens fast once it cools. This one leans on the active dry yeast. Everything else is quick — the fry is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Squash
Flavor support
Purpose: Squash supports the balance of Picarones and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Sweet Potato
Structural base
Purpose: Sweet Potato defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Picarones
Dish identity
Purpose: Picarones is the core item, so the cooking method and seasoning need to match the expected dish.
Handling: Confirm the base ingredients and prep them before heating so the method is not rushed.
Adaptation: Use the closest household-safe equivalent and expect the dish to shift in texture or flavor.
Technique notes
- Fry in small batches so the oil temperature doesn't drop, since a crowded pot cools the oil and leaves the rings greasy instead of crisp.
- Serve immediately after syruping — picarones lose their crisp edge quickly once the warm syrup has fully soaked in.
- A syrup made with unrefined cane sugar, rather than plain white sugar, gives a deeper, more molasses-like flavor closer to the traditional version.
Ingredient swaps
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the active dry yeast. Start to plate, this one takes roughly 120 minutes, enough for 8 servings. This one is rooted in South American cooking. It runs 7 ingredients start to finish.
- Weeknight shortcut
- Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. This one leans on the active dry yeast. Budget about 120 minutes for this one — it serves 8. It belongs squarely to the South American table. Just 7 ingredients get this one to the table.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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