This is a traditional Picarones recipe that’s simple to make and the resulting Picarones will tempt you to devour them all. This recipe uses butternut squash but you can also use pumpkin (which is part of the squash family) and sweet potato.

Discover how to make authentic Peruvian picarones—crispy, golden doughnuts made with sweet potato and squash, drizzled in spiced chancaca syrup. This easy, step-by-step picarones recipe brings the classic street food flavor right to your kitchen.

Picarones (or Picaron singular) are a Peruvian dessert [1] that originated in Lima during the viceroyalty. It is somewhat similar to buñuelos, a type of doughnut brought to the colonies by Spanish conquistadors. Its principal ingredients are squash and sweet potato.

Oct 12, 2020 · Picarones are one of the favorite desserts by all Peruvians, being considered one of the most traditional and exquisite of Peruvian pastries. Bathed in chancaca honey, this delicacy made from pumpkin and sweet potato has always been …

Jan 25, 2024 · Peruvian picarones recipe with chamomile apple syrup. A vegan treat with sweet potato dough and a unique, fragrant syrup.

May 31, 2024 · Want to prepare Peruvian Picarones? With this quick and easy Picarones recipe, you'll discover how to prepare one of Peru's most beloved street foods in your own kitchen and fall in love with these delicious Peruvian doughnuts!

Aprende a hacer picarones caseros, un postre peruano tradicional, crujiente y dulce, ideal para compartir en familia.

Jan 24, 2013 · Picarones are the best dessert after anticuchos or any other creolle dish, and freshness is crucial to the wonderful experience of eating these delicious Peruvian buñuelos. Help yourself with forks or with your bare hands, and dig in!

Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water. Cook sweet potatoes and squash in the reserved water until tender.

Picarones, a Peruvian dessert, are made by blending sweet potato and pumpkin into a dough infused with anise and brown sugar. Once the mixture rests and rises, it's shaped into rings and deep-fried until golden and puffy.