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Peruvian Street Food: Picarones — Squash and Sweet Potato Fritters

Picarones are Peru’s answer to the doughnut — deep fried rings made from squash and sweet potato that are served with a spiced molasses syrup called chancaca. Street vendors sell them hot from the fryer wrapped in paper. This is one of those foods that stops you in your tracks.

Ingredients

  • 1 cup butternut squash, cooked and mashed
  • 1 cup sweet potato, cooked and mashed
  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm water
  • 2 cups all purpose flour plus more for kneading
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp anise seeds
  • Oil for frying

Chancaca Syrup

  • 1 cup dark brown sugar or piloncillo
  • 1 cup water
  • 1 cinnamon stick
  • 3 cloves
  • 1 star anise
  • 1 fig leaf or 1 tsp vanilla
  • Peel of 1 orange

Instructions

  1. Combine all syrup ingredients in a saucepan
  2. Bring to a boil then simmer 15 minutes until slightly thickened
  3. Strain and keep warm
  4. Instructions — Picarones:
  5. Dissolve yeast in warm water with sugar, let sit 5 minutes until foamy
  6. Combine squash and sweet potato mash with yeast mixture
  7. Add flour, salt and anise seeds — mix until a soft sticky dough forms
  8. Knead gently adding flour as needed — dough should be tacky but not sticky
  9. Cover and let rise 1 hour until doubled
  10. Heat oil to 350°F
  11. Wet your hands and pinch off a piece of dough, poke a hole through the center and stretch into a ring
  12. Fry 2-3 minutes per side until deep golden
  13. Drain and serve immediately drizzled with warm chancaca syrup
  14. Eat them hot. This is non-negotiable.

Craving more? Try La Crème Brûlée Sans La Dairy Pour Le Vegan next.