Tuesday, June 22, 2010

Eat In. Sopaipillas.

I really do love squash, and this traditional Chilean fried squash bread is squash at its best. The most comparable U.S. food is funnel cake, except this can be eaten with savory or sweet condiments (the above photo shows sopaipilla with butter and honey).

Chilean mothers will make this if it rains outside, but you can catch anyone walking the streets of Santiago, Chile eating this any time of the year.

What you'll need:

-- Cubed squash, about three to four pieces half the size of your palm.
--Flour, half a small container
--Butter or vegetable shortening (butter makes them richer I'm told)
--Yeast, 1 tablespoon
--Oil for frying

What to do:

1. Boil squash in about one or two cups of water. The cubes should not be totally covered by the water.

2. While the squash is softening, mix flour, yeast, and softened butter/shortening.

3. When the squash is very soft, pour squash and boiling water into mixing bowl.

4. Knead and set aside, allowing the dough to rise.

5. Pour two to three cups of vegetable oil into deep frying pan and allow the oil to get hot.

6. Once the dough has risen, pinch off pieces and flatten with the palms of your hand. Carefully drop the dough into the hot oil. When the pieces are golden brown on all sides, remove from oil and pat dry.

Sopaipillas can be eaten with jam, butter, mustard, pebre (like pico de gallo), ketchup, bascially anything you have in your fridge. I like mine with mustard.


-- Lauren Williams

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