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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

Nutrition Info

286.2 calories carbohydrate: 35.6 g cholesterol: 25.4 mg fat: 13.8 g fiber: 1.5 g protein: 4.9 g saturatedFat: 6.4 g servingSize: - sodium: 368.6 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Directions

Peel, seed, and cut the 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 the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the 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 vegetable 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.

Recipe Yield

12 servings

Recipe Note

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.

Alternatives to this recipe

Chilean-Style Sopaipillas

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