Picarones

Ingredients

• 1 tbsp (15 ml)dry baking yeast
• 1 tsp (5 ml)sugar
• 60 ml (¼ cup)water
• 1 tbsp (about 8 g)ground corn or cornmeal
• ½ tsp (about 2.5 ml)sea salt
• ¼ tsp (about 1.25 ml)crushed anise
• 375 g (3 cups)white flour
• 240 ml (1 cup)premium beer
• 205 g (1 cup)cooked butternut squash, puréed
• 200–400 g (1–2 cups)brown sugar
• 240 ml (1 cup)water
• 3 shredslemon or orange peel

Instructions

1. 1

   Activate the yeast

   In a small bowl, dissolve the sugar and yeast in the warm water.

2. 2

   Mix the base

   In a large bowl, combine the cornmeal, salt, anise, 1 cup of flour and beer. Add the yeast mixture and stir to combine.

3. 3

   Make and raise dough

   Add the puréed squash or pumpkin and the remaining 2 cups of flour, then mix to make a soft dough. Cover with a towel and leave in a warm place to rise for about 2 hours, or cover with cling film and refrigerate for 4–12 hours.

4. 4

   Simmer the syrup

   Put the syrup ingredients in a saucepan and bring to the boil over medium heat. Turn the heat to low and simmer for about 15 minutes, until thickened, then remove from the heat.

5. 5

   Fry and serve

   Heat oil in a wok. Drop tablespoonfuls of dough into the hot oil and fry until crisp and golden. Drain on paper towels and serve hot with hot syrup.

What are picarones?

Picarones are Peruvian fried dough rings, often enjoyed as a snack, breakfast or dessert. Their roots are in Peru, where local ingredients such as squash and sweet potato became part of a doughnut-style preparation.

This version uses puréed butternut squash, anise and beer in a yeast dough, then pairs the fried pieces with a brown sugar and citrus syrup. The contrast between crisp edges and a soft centre makes them especially appealing fresh from the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 1g protein, 17g carbs, 1g fat.

The flour and sugars supply most of the carbohydrates, while the frying oil contributes much of the fat and the flour and yeast provide a little protein. The estimate varies with the amount of syrup used and oil absorbed; pairing a portion with fruit or plain yoghurt can round out the plate.

Building the dough

Yeast: Dissolving it with sugar in warm water gives it a chance to activate before it is mixed into the flour. The water should feel warm, not hot.

Squash: Cooked, puréed squash adds moisture and flavour. Mix it in thoroughly so the dough has an even texture.

Choosing the rise

Warm rise: Leave the covered dough in a warm spot for about 2 hours, as directed, and allow it time to expand.

Chilled rise: For a longer schedule, cover the bowl with film and refrigerate the dough for 4–12 hours. Bring it out when you are ready to fry.

Frying for crisp edges

Oil: Heat oil in the wok before adding the dough. The recipe does not specify an oil temperature, so fry a small test portion first and adjust the heat if it colours too quickly or stays pale.

Portions: Drop in tablespoonfuls, leaving room for them to fry rather than crowding the wok. Drain the cooked picarones on paper towels.

Getting the syrup right

Simmer: After the syrup comes to the boil, reduce the heat and let it simmer for about 15 minutes. It should thicken as it cooks.

Citrus: The lemon or orange peel adds a bright note to the brown sugar syrup. Remove the pan from the heat once the syrup has thickened.

Serving them hot

Picarones are best served soon after frying, while the outside is crisp and the centre remains tender. Spoon or pour the hot syrup over them just before serving.

For a more balanced plate, pair a few with plain yoghurt or fresh fruit and keep the syrup to the amount you prefer.

Recipe notes & tips

• Measure the warm water for the yeast and avoid using water that feels hot.
• Mix the squash into the dough evenly to avoid wet pockets.
• Use the towel-covered warm rise or the covered refrigerated rise, rather than leaving the dough uncovered.
• Fry a small piece first to check how quickly the oil browns the dough.
• Drain each batch on paper towels before serving with syrup.

Variations

• Citrus choice: Use either lemon or orange peel to give the syrup a different citrus note.
• Squash swap: Use cooked pumpkin in place of the butternut squash, as allowed in the method.
• Anise adjustment: Reduce the crushed anise slightly for a subtler flavour.
• Syrup sweetness: Start with the lower amount of brown sugar for a less sweet syrup.
• Chilled rise: Refrigerate the covered dough for 4–12 hours when you want to prepare it ahead.

Common mistakes to avoid

• Water too hot: It can hinder the yeast; use warm water instead.
• Skipping the rise: The dough needs its stated rising time before frying.
• Crowded wok: Too much dough at once makes frying less even; cook in batches.
• Syrup left at a boil: Reduce the heat after it boils and simmer gently for about 15 minutes.
• Serving them later: The outside is most enjoyable soon after frying, so serve the picarones hot.

How to store

The recipe does not specify storage guidance; for best texture, serve the picarones freshly fried. If keeping leftovers, refrigerate them in a covered container and reheat briefly in an oven until warm.

Frequently asked questions