This recipe for sopaipillas (pumpkin fritters) has been provided by a Chilean woman named Clara, seen here in her kitchen. She emigrated to New Zealand with her husband and children in 1987, at a time when General Augusto Pinochet and his military junta governed Chile.
Sopaipillas (pumpkin fritters)
1 cup mashed cooked pumpkin
1 cup plain flour
3 tsp baking powder
2 Tbsp soft butter or margarine
½ tsp salt
oil for frying
Put all ingredients together in a bowl and mix just enough to form a firm ball. You’ll need to add a little more flour if the pumpkin is very moist. On a floured bench roll out the dough mixture thickly, about 1 cm, and cut into rounds with a small (about 5 cm) cookie cutter. Prick with a fork. Pour enough oil in a frying pan to coat the bottom. Put on the heat and when the pan is moderately hot, fry the sopaipillas until golden brown on the bottom, about 5 minutes, then turn and fry the second side, another 3–4 minutes. Drain on paper towels and serve hot or warm with salsa pebre or sweet syrup.
Using this item
ESOL Home Tutor Service (Wellington)
Reference: Robyn Reid, Lift the lid of the cumin jar. Wellington: Wellington ESOL Home Tutor Service, 1999.
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