Oversætter denne opskrift til dit sprog... Siden opdateres automatisk.
Sopaipillas
Chilean Pumpkin Fritters
Delicious Chilean sopaipillas are lightly sweetened, fried pumpkin dough rounds. They are traditionally enjoyed on rainy days, served warm with a sweet chancaca syrup or savory with a spicy pebre salsa.
🧂 Ingredienser
- 1 cup Pumpkin puree(Ensure it's unsweetened. You can roast and mash your own pumpkin or use canned puree.)
- 3 cups All-purpose flour(Plus more for dusting.)
- 50 g Unsalted butter(Melted and slightly cooled.)
- 1 tbsp Baking powder
- 1 tsp Salt
- 200 g Chancaca (raw cane sugar)(For the syrup. Can be found in Latin American markets. If unavailable, use dark brown sugar.)
- 2 cups Water(For the syrup.)
- 1 strip Orange peel(From about half an orange, for the syrup. Avoid the white pith.)
- 4-6 cups Vegetable oil(For deep frying. Use a neutral oil with a high smoke point.)
👨🍳 Fremgangsmåde
- 1
Prepare the dough: In a large bowl, whisk together the flour and baking powder. Add the salt. Make a well in the center and pour in the pumpkin puree and melted butter. Gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. The dough should be firm but pliable; add a tablespoon of flour at a time if it's too sticky.
⏱️ 15 minutes - 2
Shape the sopaipillas: Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of the dough to about 1/4-inch (0.6 cm) thickness. Using a round cookie cutter (about 3-4 inches or 8-10 cm in diameter), cut out circles. Re-roll scraps and cut more circles. For each circle, use a fork or a small knife to poke a hole in the center. This prevents them from puffing up too much like balloons while frying. Repeat with the second portion of dough.
⏱️ 15 minutes - 3
Fry the sopaipillas: Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-365°F (175-185°C). Carefully slide 3-4 sopaipillas into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, until they are puffed up and a deep golden brown color. Use a slotted spoon to remove the fried sopaipillas and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10-15 minutes - 4
Make the chancaca syrup: While the sopaipillas are frying or draining, prepare the syrup. In a medium saucepan, combine the chancaca (or brown sugar), water, and orange peel. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to low and simmer for about 10-15 minutes, or until the syrup has slightly thickened. Remove the orange peel before serving.
⏱️ 15 minutes - 5
Serve: Arrange the warm sopaipillas on a platter. Drizzle generously with the warm chancaca syrup. Serve immediately.
⏱️ 5 minutes
💡 Professionelle Tips
- ✓The pumpkin puree not only adds flavor and moisture but also contributes to the beautiful orange hue of the sopaipillas.
- ✓Poking a small hole in the center of each sopaipilla before frying is crucial to ensure they cook evenly and don't puff up excessively.
- ✓Sopaipillas are a beloved comfort food in Chile, often enjoyed on cold, rainy days with a warm cup of tea or coffee.
- ✓For a savory version, omit the sugar from the dough and serve with pebre (a Chilean salsa) or a dollop of mustard.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Serve savory with pebre (a Chilean salsa made with tomatoes, onion, cilantro, and chili).
- Serve with a side of mustard for a tangy contrast.
- Add a pinch of cinnamon to the dough for a hint of spice.