Picarones: The Irresistible Peruvian Donuts You Need to Try

Picarones are Peru’s answer to doughnuts—but with a twist that’s all their own.

Made from a naturally sweet mix of squash and sweet potato, these golden, crispy rings are fried to perfection and drenched in a rich chancaca syrup infused with cinnamon, cloves, and orange peel.

One bite and you’ll understand why they’ve become a national treasure.

This beloved Peruvian dessert dates back to colonial times, born from the fusion of Spanish, Indigenous, and African culinary traditions.

Today, picarones are a staple at street fairs, religious festivals, and family kitchens across Peru.

Whether you’ve tried them in a bustling plaza in Lima or are discovering them for the first time, this guide will show you everything you need to know—from their cultural roots to how to make them at home.

What Are Picarones?

Picarones are a beloved Peruvian dessert that resemble doughnuts but offer a uniquely rich cultural and culinary identity.

Made from a dough that blends mashed sweet potato and squash, picarones are shaped into rings and deep-fried until golden and crispy on the outside while remaining soft and airy on the inside.

What sets them apart is the drizzle—or generous soak—of chancaca syrup, a thick, aromatic glaze made from raw cane sugar infused with cinnamon, cloves, and orange peel.

Their warm, spiced aroma and nostalgic flavor make them an enduring favorite for locals and visitors alike.

Why Use Sweet Potato and Squash?

Sweet potato (camote) and squash (zapallo) are essential to what makes picarones uniquely Peruvian.

They add natural sweetness, moisture, and a golden hue, while creating a light, airy dough with a satisfying chew.

Rich in fiber and vitamins, these native ingredients not only enhance flavor and texture but also honor the dish’s Andean and Afro-Peruvian roots.

Every bite celebrates tradition through two humble, nutrient-packed vegetables.

Cultural Significance of Picarones in Peru

Picarones are more than just a dessert—they’re a symbol of Peru’s rich cultural blend of Indigenous, Spanish, and African influences.

Originating during colonial times, they were created by Afro-Peruvian women who reimagined Spanish buñuelos using native ingredients like camote (sweet potato) and zapallo (squash).

They’ve since become a beloved street food and are especially popular during the Señor de los Milagros festival in October, where their sweet aroma fills the streets of Lima.

Today, picarones continue to represent community, tradition, and the warmth of Peruvian hospitality, passed down through generations as both a treat and a cultural treasure.

Where to Find Picarones in Peru and Abroad

• In Peru:

  • Picarones are a popular street food found in markets, festivals, and city plazas.

  • Lima is especially known for its picaronerías—vendors dedicated solely to these sweet fritters.

  • Top spots include Parque Kennedy (Miraflores), Surquillo Market, and the streets of Barranco.

  • They are served hot and fresh, typically drizzled with warm chancaca syrup.

• During Festivals:

  • Especially popular during Señor de los Milagros in October.

  • Sold at temporary street stalls along religious procession routes.

  • Also widely available in cities like Cusco, Arequipa, and Trujillo, sometimes with local recipe twists.

• Outside of Peru:

  • Growing presence in Peruvian communities in the United States, particularly in Miami, Los Angeles, and New York.

  • Commonly featured at Peruvian restaurants, bakeries, and cultural festivals.

  • Food fairs and Latin American events abroad often include picarones as a dessert option.

• At Home:

  • Picarones kits and chancaca syrup are available from Latin American online grocery stores.

  • Ideal for home cooks who want to enjoy this traditional treat anywhere in the world.

Variations and Modern Twists on the Peruvian Doughnut

While traditional picarones remain a favorite, modern takes have made them more versatile and inclusive.

Gluten-free and vegan versions use alternatives like rice flour or oat flour, while some recipes swap in pumpkin, purple sweet potato, or plantain for added flavor and color.

Chancaca syrup can also be reinvented with spices like ginger, star anise, or even chili.

In upscale settings, picarones may be served with ice cream or fruit compote, turning the humble street snack into a gourmet dessert.

From mini versions to creative shapes, these innovations show that while rooted in tradition, picarones continue to evolve in delicious new ways.

Picarones Storage, Reheating, and Leftover Ideas

• Best When Fresh:

  • Picarones are at their peak right after frying—crispy outside, soft and fluffy inside.

• How to Store:

  • Let them cool completely before storing.

  • Place in an airtight container lined with paper towels to absorb excess oil.

  • Store at room temperature for up to 1 day or in the fridge for up to 3 days.

  • For longer storage, freeze in a single layer, then transfer to a freezer-safe bag once frozen.

• Reheating Tips:

  • Avoid microwaving—it softens the texture.

  • Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes.

  • For frozen picarones, reheat straight from the freezer, adding a few extra minutes.

• Leftover Ideas:

  • Toast and layer into dessert parfaits with whipped cream or yogurt.

  • Crumble over ice cream for a crunchy topping.

  • Repurpose into a sweet-and-savory bread pudding using leftover chancaca syrup.

• Bonus Tip:

  • Keep chancaca syrup stored separately and warm it before serving with leftovers for maximum flavor and texture.

Conclusion: Why You Need to Try Picarones at Least Once

Picarones are a delicious bite of Peruvian food, rich with history, culture, and creativity.

Born from a fusion of Indigenous, African, and Spanish influences, they’ve become a beloved part of street food culture and religious festivals across Peru.

With their crispy exterior, soft center, and sweet chancaca glaze, picarones deliver a comforting, unforgettable flavor that captures the heart of Peruvian cuisine.

Whether you’re enjoying them at a street stall in Lima or making them at home, they offer a true taste of tradition.

So go ahead—whip up a batch, pour on that syrup, and discover why picarones are one of Peru’s most iconic culinary treasures.

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Picarones Recipe

Yield: 8-10 picarones

Prep Time: 1 hour 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Crispy on the outside and fluffy inside, these traditional Peruvian picarones are made with sweet potato and squash, then drizzled in warm chancaca syrup for the perfect sweet street food treat.

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Ingredients

For the Dough

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• 1 cup cooked sweet potato, mashed
• 1 cup cooked squash (e.g., butternut or kabocha), mashed
• 2½ cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp dry yeast
• ½ tsp salt
• 1 tsp anise seeds (optional)
• 1½ to 2 cups warm water (adjust as needed)
• Vegetable oil, for deep frying

For the Chancaca Syrup

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• 1 block chancaca or panela (approx. 8 oz)
• 1 cup water
• 1 cinnamon stick
• 2–3 whole cloves
• Orange peel (optional)
• 1 star anise (optional)

Instructions

1. Prepare the Dough

• In a large bowl, mash the cooked sweet potato and squash until smooth.
• Add flour, sugar, salt, yeast, and optional anise seeds.
• Mix in the mashed vegetables, then slowly add warm water until a sticky, elastic dough forms.
• Cover and let rise in a warm spot for 1–2 hours until doubled in size.

2. Make the Chancaca Syrup

• Combine chancaca, water, cinnamon, cloves, and optional orange peel or star anise in a small saucepan.
• Simmer over medium heat for 10–15 minutes, stirring occasionally, until thickened.
• Strain to remove spices and set the syrup aside.

3. Heat the Oil

• In a deep frying pan, heat several inches of vegetable oil to 350°F (175°C).
• Make sure there's enough oil for the picarones to float.

4. Shape and Fry

• Wet your hands with salted water to handle the sticky dough.
• Grab a ball of dough, poke a hole in the center, and stretch into a ring shape.
• Carefully drop into hot oil. Fry each side for 2–3 minutes, or until golden brown and crispy.

5. Drain and Serve

• Transfer to a paper towel-lined plate to drain excess oil.
• Drizzle generously with warm chancaca syrup and serve immediately.

Notes

Tips for Success

• Let the dough rise fully to get a light, airy texture.
• Don’t overcrowd the pan—fry in small batches.
• Syrup can be made ahead and stored in the fridge for up to a week.