Description
This is a traditional Chilean snack, or maybe an appetizer. The truth is that it’s a snack eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas. You can also eat ones sold by street vendors, but they usually don’t taste as good as home-made ones. If you can’t find zapallo, pumpkin is a good substitute.
Ingredients
- 9 ounces zapallo squash
- 4 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons butter, melted
- 2 cups canola oil for pan-frying
Instructions
- Peel
- seed
- and cut zapallo into chunks. Place in a saucepan
- cover with water
- and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork
- 15 to 20 minutes. Drain and allow to cool slightly.
- Mix flour
- baking soda
- and salt together in a mixing bowl
- and set aside. Stir together squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny
- adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
- Roll out the dough to 1/8-inch thick
- and cut into 3-inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
- Pour oil into a large
- deep skillet and heat over medium-high heat until hot
- 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned
- 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 12