~391 cal · 6g protein · 43g carbs · 22g fat (estimated, per serving)
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Round pumpkin fritters piled on a plate
🇨🇱 Central Valley
When winter rain sweeps central Chile, the smell of frying sopaipillas fills the streets. Mashed squash gives the dough its tender crumb and pale-orange hue; the rounds are fried until puffed, then eaten savory with spicy pebre or sweet drowned in chancaca syrup. Few breakfasts are more Chilean.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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2.5 cups all-purpose flour
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1 cup cooked mashed squash or pumpkin
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2 tsp baking powder
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1/4 cup melted fat or oil
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4 cups neutral oil, for frying
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1 tsp salt
Instructions
1
Mash the warm squash smooth, then mix in the flour, baking powder, salt, and melted fat to a soft dough.
2
Knead lightly until it comes together, then rest, covered, for 15 minutes.
3
Roll out to a quarter-inch, cut into rounds, and prick each a few times with a fork.
4
Fry in hot oil until puffed and golden on both sides; drain and serve with pebre or chancaca syrup.
Chilean central-valley winter cooking.
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🌏 While it simmers — know your destination
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Central Valley. Chile’s garden — corn, beans, and squash since before the Inca.
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Chile. A 4,000-kilometer pantry between the Andes and the sea.
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South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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