Picarones are a Peruvian dessert that originated in Lima during the viceroyalty. It is  a type of doughnut brought to the colonies by Spanish conquistadors. Its main ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca.

Ingredients of Picarones

  • 1 Tbs. dry baking yeast
  • 1 tsp. sugar
  • 1/4 cup water
  • 1 Tbs. ground corn
  • 1/2 tsp. sea salt
  • 1/4 tsp. crushed anise
  • 3 cups white flour
  • 1 cup beer
  • 1 cup cooked butternut squash pureed.
  • 2 cups brown sugar
  • 1 cup water
  • 3 lemon or orange peel shreds

How to Make Picarones

  • Dissolve sugar and yeast in the warm water in a small bowl.
  • Mix cornmeal, salt, anise seed, 1 cup flour and beer in a large bowl.
  • Add the yeast mixture and mix.
  • Add squash and 2 cups of flour. Mix together to form a soft dough.
  • Cover with a towel and let the mixture rise in a warm place for around 2 hours.
  • Add the Syrup ingredients in a saucepan and leave to boil over medium heat level for 15 min.
  • Heat oil in a kadhai.
  • Drop tablespoons of dough into hot oil and fry until crispy golden.
  • Drain on paper towels.
  • Serve hot with hot syrup.


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