Everyday Kitchen

Brazilian/Peruvian · Desserts

Picarones

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Picarones is a Brazilian/Peruvian dish. Drain the cooked vegetables well before mixing dough.

Prep
35 min
Cook
35 min
Rest, soak, marinate or chill
90 min
Total
160 min
Servings
8
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Picarones. The photograph includes citrus garnish not included in this draft.
The photograph includes citrus garnish not included in this draft. Representative photograph of Picarones. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Syrup

Frying

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Dough · About 90 min

  1. Boil pumpkin and sweet potato from 250 g pumpkin, diced, 250 g sweet potato, diced, 1000 ml water, 350 g plain flour, 5 g instant yeast, 25 g sugar, ½ tsp anise seeds, ¼ tsp salt 15 minutes; drain, reserving liquid, and mash. Cool until warm, mix with other dough ingredients and 100 ml liquid to make sticky dough. Rise 90 minutes.

    Check: Look for this result: warm, mix with other dough ingredients and 100 ml liquid to make sticky dough.

Syrup · About 10 min

  1. Simmer 200 g dark brown sugar, 150 ml water, 1 cinnamon stick, 5 g orange peel 10 minutes; remove cinnamon and peel.

Fry · About 4 min

  1. Heat 1200 ml neutral oil to 175°C / 350°F. With wet hands shape small rings carefully above a plate, lower into oil and fry 3–4 minutes per batch. Drain and serve with syrup.

    Check: The food must be hot through at 175°C / 350°F.

Tips

  • Drain the cooked vegetables well before mixing dough.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use molasses for part of the brown sugar in the syrup.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Picarones one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Picarones?

Drain the cooked vegetables well before mixing dough.

What can I substitute in Picarones?

Use molasses for part of the brown sugar in the syrup.

Can I prepare Picarones ahead?

Prepare the measured ingredients for Picarones one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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