Sopaipillas – Chilean Fritters

Cook time 45 minutes
Servings 20


450g of pumpkin, cooked and mashed
500g flour
1 tbsp baking powder
30g lard
Pinch of sugar

Vegetable, oil for deep frying

1 long green chilli, finely chopped
1 garlic clove, crushed
1 tomato, finely diced
1 french shallot, finely chopped
Pinch of salt

Coriander to garnish
Sour Cream to garnish

Sopaipillas – Chilean Fritters


In a mixing bowl, combine all of the fritter ingredients well until there is a firm dough.

Cover the dough with cling wrap and rest on the bench for 15 minutes.

Unwrap and roll onto a floured benchtop until 2mm thick. Using a cookie cutter cut out circles about 10-11cm. Pierce each round with a fork a few times so the fritters don’t explode while cooking.

Carefully lower the fritters into the hot vegetable oil, a few at a time, and turn once, to ensure they are golden brown on each side. Drain on paper towel.

To make the salsa, crush the chilli, garlic, tomato, shallots and a pinch of salt in a mortar and pestle.

Serve the fritters with the salsa and garnish with coriander and sour cream.