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Chilean Picarones


  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 20
  • Category: Treat
  • Method: Fried
  • Cuisine: Chilean


A quick fried treat with a subtle pumpkin flavor.


  • 2 1/2 cup flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup of pumpkin puree
  • 2/3 to 1 cup milk
  • oil for frying, at least 2 cm in a pot with high walls


  1. Place the oil in a pot with high walls and thick. Heat over medium-high heat until it reaches 180C or 350F.  Cover a plate with paper towels.
  2. In a bowl, combine the flour, sugar, salt, and baking powder. Stir and add the squash. Mix with a wooden spoon or fork.

    Dry ingredients for picarones Adding pumpkin on flour

  3. Start adding the milk, keep stirring vigorously until the dough is mixed. It will be super sticky. This is normal, do not try to knead the dough.
    mixing the pumpkin Picarones dough ready dough for picarones
  4. Place a bowl of water next to the bowl with the dough. Using a spoon, scoop out a portion of the dough around 1/4 cup or the size of a golf ball. Wet your fingers in water, remove the dough from the spoon and shape it into a Picaron with a hole in the middle.

    Portioning the picarones Shaping the picarones

  5. Immediately place carefully in the oil. Repeat. I cook 4-5 at a time.
    Picaron going on the oil
  6. Cook the Picarones until golden, about 2 minutes per side. Scoop out onto a plate covered with absorbent paper.
    Frying picarones resting on paper towels
  7. Serve hot, sprinkled with powdered sugar or in warm syrup sauce or with maple syrup.
    Chilean Picarones