Sopaipillas chilenas
Sopaipillas chilenas, from above
VegChile

Sopaipillas chilenas

Golden pumpkin fritters with fresh pebre. Chile's rainy day treat and street corner snack.

45 minTime
7 gProtein each
mildSpice
Rainy day fritters2 chapters · 1 min read

Make it your way

Grandma's wayPumpkin fritters with pebre.
The original
449kcalsame
7 gproteinsame
2 gfibresame
45minutessame

Sopaipillas.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pumpkin1 cup mashed cooked pumpkin
Maida (all-purpose flour, plain flour)2¾ cups
Baking powder1½ tsp
Butter3½ tbsp, melted, or lard
Salt1 tsp
Cooking oil (vegetable oil)for frying, about 6 tbsp absorbed
Tomato2, finely diced
Onion½ small, finely diced
Coriander leaves (cilantro)¼ cup, chopped
Green chilli1, minced
Olive oil1 tbsp
Vinegar2 tsp

Method

4 steps
  1. 1Mix the warm mashed pumpkin with melted butter and salt, then add flour and baking powder to a soft dough. Rest 15 minutes.
  2. 2Roll 5 mm thick, cut 8 cm rounds and prick each a few times with a fork.
  3. 3Fry in oil at 175°C, 2 minutes a side, until puffed and golden. Drain.
  4. 4Mix tomato, onion, coriander, chilli, olive oil, vinegar and salt for pebre.
Serve it like this

Stack the hot sopaipillas on a plate with a bowl of pebre to spoon on top, and eat right away.

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Make it a meal

What goes with Sopaipillas chilenas: a bread or rice, a side, something to drink and something sweet.

With a main Cazuela de vacuno120 min
On the side Baingan bharta40 min
On the side Avial35 min
A little snack Completo20 min
To drink Mote con huesillo60 min
To drink South Indian filter coffee20 min
Something sweet Puran poli90 min
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