Sopaipillas Pasadas (Chilean Pumpkin Fritters with Syrup)
A sweet and satisfying Chilean breakfast treat. Sopaipillas are deep-fried pumpkin dough, traditionally served with a sweet chancaca syrup (can sub with other syrup for simplicity).
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Cooked Pumpkin Puree
- 2 tablespoons Vegetable Shortening
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Water
- 3 cups Vegetable Oil
- 1 cup Maple Syrup
Instructions
- 1In a large bowl, combine flour, pumpkin puree, shortening, baking powder, and salt.
- 2Gradually add water, mixing until a dough forms.
- 3Turn dough out onto a lightly floured surface and knead for 5 minutes.
- 4Roll out dough to 1/4 inch thickness and cut into squares or circles.
- 5Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
- 6Fry sopaipillas in batches until golden brown, about 2-3 minutes per side.
- 7Drain on paper towels.
- 8Serve with warm maple syrup.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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