Picarones (Fried Squash and Sweet Potato Doughnuts)

Peru’s picarones sit somewhere between a doughnut and a fritter: yeast-raised rings enriched with mashed squash and sweet potato, then fried until deeply golden. The vegetable purée gives the dough a tender, slightly springy crumb and a subtle earthy sweetness, while the outside should be crisp rather than heavy. They are traditionally served warm with a spiced syrup, here made with brown sugar, cinnamon and orange for a glossy, fragrant finish. Best eaten soon after frying, they make a generous sweet snack or dessert when you want something crisp, soft and syrup-soaked.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Peruvian street-food pastry
Flavor profile Sweet • Caramelised • Citrus-spiced
Techniques Boiling and mashing • Yeast-rising • Deep-frying • Syrup simmering
Key equipment Deep pot • Thermometer
Cooking style Crowd-friendly • Freezer-friendly
Time commitment Under 3 hours

Why this recipe works

  • Crisp outside, soft centre: The sticky yeast dough fries into rings with a golden crust while the squash and sweet potato keep the interior tender.
  • Caramel and citrus depth: Brown sugar, cinnamon and orange give the syrup warmth, sweetness and lift without overpowering the dough.
  • Wet-hand shaping: Shaping the soft dough with damp hands keeps it manageable without adding extra flour, preserving the light texture.

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Authenticity notes

  • Peruvian-style fritter: Picarones are defined by a squash and sweet potato dough rather than a plain doughnut base, giving them their distinctive colour and gentle sweetness.
  • Served with syrup: They are recognisably served warm with a spiced dark sugar syrup; here, brown sugar, cinnamon and orange create the caramel-citrus finish.

Timing notes

  • Cool the mash first: Let the squash and sweet potato cool until just warm before mixing with the yeast dough, as excess heat can weaken the rise.
  • Use the dough as your guide: The dough should look doubled, bubbly and aerated; a cooler kitchen may need longer than the stated rise time.
  • Best served straight away: Picarones are at their crispest while warm, before the syrup has softened the fried exterior.

Common mistakes

  • Making the dough too firm: Avoid adding extra flour to make the dough kneadable; it should stay sticky, elastic and soft enough to fry up light.
  • Letting the oil drift: Oil that is too cool makes greasy picarones, while oil that is too hot darkens the outside before the centre cooks through.
  • Frying too many at once: Work in small batches so the rings have room to expand and the oil temperature stays steady.

Make-ahead tips

  • Prepare components ahead: The mashed squash and sweet potato, as well as the syrup, can be made ahead and kept separately before finishing the dough and frying.
  • Reheat for crispness: Reheat cooked picarones on a baking tray in a 180°C (355°F) oven until hot and lightly crisp, then warm the syrup separately.
  • Freeze after frying: Cooked picarones freeze well when wrapped airtight; reheat from frozen until piping hot and serve with freshly warmed syrup.

Equipment you'll need

Kitchen thermometer Large pot Mixing bowl Saucepan Whisk Wooden spoon
Ingredients

Dough

Panela-style syrup

For frying

Instructions
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  1. Put the squash and sweet potato into a large pot, cover with water, add a pinch of the salt, and bring to the boil. Simmer for 12 to 15 minutes until very tender, then drain well. Mash until smooth and leave to cool until just warm.
  2. Warm the milk until just lukewarm. Whisk in the yeast and the smaller amount of brown sugar, then leave until foamy. Whisk in the egg.
  3. In a mixing bowl, combine the flour with the remaining salt. Add the mashed squash and sweet potato, then pour in the yeast mixture. Beat vigorously with a wooden spoon for 3 to 5 minutes until you have a sticky, elastic dough.
  4. Cover the bowl and leave the dough to rise in a warm place until doubled and bubbly. It should look aerated and feel light when stirred. If your kitchen is cool, allow a little longer.
  5. Meanwhile, make the syrup: put the larger amount of brown sugar, water, cinnamon, and strips of orange peel into a saucepan. Bring to a gentle simmer and cook for 10 to 12 minutes until glossy and lightly thickened. Stir in a squeeze of orange juice, then keep warm on the lowest heat.
  6. Heat the vegetable oil in a deep pot to 175°C (350°F). Set a small bowl of water beside you for wetting your hands. Stir the risen dough down once to deflate slightly.
  7. With wet hands, take a small portion of dough, poke a hole through the centre, and gently stretch into a ring. Carefully lower into the hot oil and fry 2 to 3 rings at a time for 2 to 3 minutes per side until deep golden and cooked through. Lift out and drain briefly, then repeat with the remaining dough, keeping the oil close to temperature.
  8. Serve the picarones warm, spooning the cinnamon orange syrup over the top. If the syrup thickens too much, loosen it with a splash of water and warm gently. Eat straight away for the best texture.

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Recipe notes

Tips

  • Keep the dough sticky: if it feels firm enough to knead, beat in a little more milk, 1 tbsp at a time, until it is soft and stretchy.
  • Use a thermometer for frying; oil that is too cool makes greasy doughnuts, and oil that is too hot browns the outside before the centre cooks.
  • If serving vulnerable groups, use pasteurised egg where available and ensure the picarones are fried until fully cooked through.

Substitutions

  • Replace whole milk with lactose-free milk for a similar richness.
  • Replace brown sugar in the syrup with honey for a lighter, floral sweetness.

Storage

  • Refrigerate up to 2 days
  • Cool completely, then store picarones airtight in the fridge. Reheat on a baking tray in a 180°C (355°F) oven for 6 to 8 minutes until hot and slightly crisp; store syrup separately and warm gently to serve. Freeze the cooked picarones well wrapped for up to 2 months and reheat from frozen in the oven until piping hot.

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Picarones (Fried Squash and Sweet Potato Doughnuts)
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Recipe overview

  • Servings: 12 pieces
  • Yield: picarones
  • Total time: 2h (45min active)
  • Difficulty: Medium
  • Cuisine: Latin American
  • Allergens:
    Eggs Gluten Milk Wheat
Freezer friendly Kid friendly
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Equipment you'll need

Kitchen thermometer Large pot Mixing bowl Saucepan Whisk Wooden spoon
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Active dry yeast

1 cup ≈ 149.333333 g
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Brown sugar

1 cup ≈ 220 g
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Fine sea salt

1 cup ≈ 268.8 g
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Ground cinnamon

1 cup ≈ 124.8 g
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Plain flour

1 cup ≈ 120 g
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1 cup ≈ 240 ml
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