Photo by Santiago Gomez de la Fuente This crunchy treat is a Chilean version of buñuelos, and can be made either sweet or savory.
This traditional Chilean recipe can best be described as a crispy buñuelo. I like to sprinkle my sopaipillas with powdered sugar, or for a savory variation, I dip them in hummus, pico de gallo or ceviche.
You are going to love these crunchy treats!
Ingredients
- 2 cups flour
- 2 cups pumpkin puree
- 4 tsp baking powder
- 1 tsp salt
- ¾ cup butter melted
- 1 cup vegetable oil for frying
Directions
- In a large bowl, mix flour, baking powder and salt. Add the puree and melted butter and keep mixing until a smooth dough forms, (similar to cookie mix)
- Let stand for 20 minutes, cover with a napkin.
- Roll onto a floured counter until reaching the desired thickness.
- Heat oil to 350F.
- Fry for 2-3 minutes per side until they are golden brown.
- Remove to a plate lined with paper towel to absorb excess oil.
- Enjoy sweet or salty!
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