Picarones Desserts

Picarones : they are a sweet preparation that has its origins in the Viceroyalty of Peru and is a traditional sweet of Peruvian cuisine. It was also introduced in Chile and is a typical preparation of southern Chile, but its origin is attributed to Peruvian cuisine. This sweet is used to consuming them in the Chilean squares in the afternoon with a snack. Picarones are thought to be a variant of fritters . It is prepared with a dough having flour mixed with mashed pumpkin (pumpkin) or sometimes yams(sweet potato) that give it the shape of hoops or rings. They are bathed with a syrup, made with chancaca or panela. Product that is made with sugar cane. The picarones are usually sold in public places and are made at home. The picarones are bathed in the chancaca syrup which is flavored with anise, cinnamon , cloves, orange peel . Depending on the region, a small amount of corn starch is added to this syrup to thicken it. They are eaten hot.


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  • 2 Syrup or honey of picarón
  • 4 Elaboration
  • 5 Source


  • ½ kg of pumpkin
  • ½ kg sweet potato (sweet potato)
  • 1 cinnamon stick
  • 1 tablespoon of anise
  • ½ kg of flour 000 or whatever you get
  • Pinch of salt
  • 25 grams of fresh yeast or 1 tablespoon of dry yeast
  • Oil quantity needed

Picarón syrup or honey

  • 1 tablespoon of anise
  • 1 piece of cinnamon
  • Clove
  • 1 cup of water (250cc)
  • 2 and ½ cups of sugar (500 grams)
  • 150 grams of chancaca (panela in Colombia)


Picarón syrup or honey. Put the sugar in a saucepan and bring to the fire. Go stirring continuously until the sugar dissolved and became caramel. Heat the cup of water and add it to the caramel little by little to avoid splashing and burning. Keep on the fire always stirring until the caramel dissolves and boils. Turn off the heat and add the anise, cinnamon, cloves. Mix everything well to integrate these ingredients and release their aromas.

Then carefully strain it and reserve it.

  • Picarón dough. Peel the squash and the sweet potato and cut them into medium pieces.
  • Place them in a saucepan and add water to the middle of the saucepan.
  • Take to cook and when it has been boiling for 5 minutes add the cinnamon and anise.
  • Let it cook until the squash and the sweet potato are well cooked.
  • Once cooked, the cinnamon stick is removed and the squash and the sweet potato are strained.
  • It is well trodden to form a puree.
  • Let it cool a little and add the shelled yeast (if it is fresh) or directly if it is dry.
  • Add all the flour with a pinch of salt.
  • To integrate it, work with both hands vigorously (as if you were kneading it). The mass that is achieved does not have the consistency of a common mass.
  • But the typical Peruvian dough is like this, a dough that has no consistency that can hardly be shaped as it runs off everywhere.
  • Let it rest to let the yeast work.
  • The dough must rise and for this we cover the container with a nylon, or with a cloth or with plastic wrap. And it is left in a warm place that does the process of raising in a calm way. It should take up to double the volume.


  • One way to achieve the shape of the picarones is to have a container of water and a teaspoon of salt.
  • Dip a hand in the water.
  • Take a portion of dough with that hand.
  • When you have the portion of dough in your hand, insert your thumb (big toe) in the center of the dough and press until you can go through the dough, obtaining the hole that characterizes the threads.
  • Since their dough is slippery, the forms of the threads are not uniform but rather vague, except for those people who have a lot of practice in working this dough.
  • It is deposited in the oil and cooked by gilding them on both sides.
  • They are removed and supported on absorbent paper.
  • Once all cooked, they are bathed in the syrup.


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