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
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Open the appInstructions
Step 1
Combine brown sugar, water, cinnamon, and cloves in a saucepan.
Step 2
Bring to a boil over medium-high heat.
Step 3
Reduce heat to low and simmer until slightly thickened, about 5 minutes.
Step 4
Remove from heat and discard cloves.
Step 5
Mix flour, baking powder, and anise seed in a large bowl.
Step 6
Add pumpkin puree and stir until a soft dough forms.
Step 7
Knead dough by hand for 1 minute until smooth and combined.
Step 8
Heat oil in a deep skillet to 350°F on a deep-fry thermometer.
Step 9
Scoop dough into a piping bag fitted with a large star tip.
Step 10
Pipe a 3-inch ring directly into hot oil, then cut dough at base with scissors.
Step 11
Fry 3–4 picarones at a time, about 2 minutes per side until golden.
Step 12
Transfer fried picarones to paper towels to drain.
Step 13
Repeat with remaining dough until all picarones are fried.
Step 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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