Sopaipillas (Chilean Pumpkin Fritters)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 5

   Serve: Arrange the warm sopaipillas on a platter. Drizzle generously with the warm chancaca syrup. Serve immediately.

   ⏱️ 5 minutes

💡 Pro 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving