Sopaipillas Pasadas (Chilean Pumpkin Fritters in Syrup)

Ingredients

• 1 cup Pumpkin Puree
• 1.5 cups Rice Flour
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 2 cups Vegetable Oil
• 1 cup Chancaca (Piloncillo)
• 1 cup Water
• 1 strip Orange Peel
• 1 each Cinnamon Stick
• 3 each Cloves

Instructions

1. 1In a large bowl, combine the 1 cup pumpkin puree, 1.5 cups rice flour, 1 tsp baking powder, and 0.5 tsp salt. Mix with your hands or a spoon until a soft, cohesive dough forms.
2. 2In a large, heavy-bottomed pot or deep fryer, heat the 2 cups vegetable oil over medium-high heat until it reaches 350°F (175°C).
3. 3On a lightly floured surface (using a little of the rice flour if needed), roll out the dough to about 1/4 inch thickness. Cut the dough into circles or squares, approximately 2-3 inches in size.
4. 4Carefully place 3-4 sopaipillas at a time into the hot 350°F (175°C) vegetable oil. Fry for 2-3 minutes per side, until they are puffed up and golden brown. They should sound crisp when they hit the oil.
5. 5Using a slotted spoon, remove the fried sopaipillas from the oil and place them on a plate lined with paper towels to drain any excess oil.
6. 6In a separate medium saucepan, combine the 1 cup chancaca, 1 cup water, 1 strip orange peel, 1 cinnamon stick, and 3 cloves.
7. 7Bring the chancaca mixture to a boil over medium-high heat, then immediately reduce the heat to low. Simmer gently for 15-20 minutes, stirring occasionally, until the 1 cup chancaca is completely dissolved and the syrup has thickened slightly to a syrupy consistency. Remove the orange peel, cinnamon stick, and cloves before proceeding.
8. 8Gently place the drained, fried sopaipillas into the warm chancaca syrup. Allow them to soak for at least 10 minutes, or up to 20 minutes for a softer texture. They will absorb the syrup and become plump.
9. 9Serve the sopaipillas warm, spooning some of the chancaca syrup over them.

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