Sopaipillas Pasadas (Chilean Pumpkin Fritters with Syrup)

Ingredients

• 1 cup Pumpkin Puree
• 2 cups Gluten-Free All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 3 cups Vegetable Oil (for frying)
• 1/2 cup Water
• 1 cup Panela Sugar
• 1/2 cup Water (for Chancaca)
• 1 strip Orange Peel
• 1 each Cinnamon Stick

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine pumpkin puree, gluten-free flour, baking powder, and salt. Gradually add water until a soft dough forms.
2. 2On a lightly floured surface (with gluten-free flour), roll out the dough to about 0.635 cm thickness.
3. 3Cut the dough into circles or squares.
4. 4Heat vegetable oil in a large skillet or pot over medium-high heat.
5. 5Carefully place the sopaipillas into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
6. 6To make the chancaca syrup: In a saucepan, combine panela sugar, water, orange peel, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the syrup has thickened slightly.
7. 7Drizzle the chancaca syrup over the sopaipillas before serving.

Substitutions

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