Picarones are commonly served with syrup made from chancaca, a solidified molasses-like sugar product.
Picarones are Peruvian ring-shaped fritters made chiefly from squash and sweet potato. They developed during the colonial period as a less expensive alternative to Spanish buñuelos, with local ingredients giving them their distinctive flavor and texture.
The finished fritters are traditionally covered with warm chancaca syrup. The syrup is made from raw, unrefined cane sugar and is often flavored with orange peel and cinnamon. Chancaca is also known in some regions as panela, which explains a possible terminology mix-up; however, “chancaca” is the canonical answer for this question about picarones.
Picarones are especially associated with Peru and are often served alongside anticuchos. They are also mentioned in historical and literary sources, including works by Ricardo Palma and José Zapiola, showing that the dessert has long been part of Andean and coastal food culture.