Chilean Fried Pumpkin Fritters with Cane Sugar Syrup

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These Chilean fried pumpkin fritters, known locally as sopaipillas, are crisp golden pillows made with kabocha squash and a touch of butter. Traditionally served drizzled with warm cane sugar syrup spiced with orange peel and cinnamon, they make an irresistible autumn treat.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 60 gCarbs
• 3 gFiber
• 28 gSugar
• 5 gProtein
• 380 mgSodium
• 285 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 2 cups cooked and mashed kabocha squash (from about 1 small squash)
• 3 cups all-purpose flour, plus more for dusting
• 2 tablespoons unsalted butter, softened
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• 1/3 cup warm milk, as needed

For the cane sugar syrup (chancaca rallada)

• 3/4 cup raw cane sugar or piloncillo
• 1/2 cup water
• 1 cinnamon stick
• 1 wide strip orange peel
• 2 whole cloves
• 1 teaspoon fresh lemon juice

For frying and serving

• Vegetable oil, for frying
• Ground cinnamon, for dusting

Directions

1. Bring a small pot of water to a simmer, add the kabocha squash chunks, and cook until fork-tender, about 15 minutes. Drain well and mash until completely smooth; measure out 2 cups and let cool to lukewarm.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the mashed squash and softened butter and stir with a wooden spoon until a shaggy dough forms. Add warm milk a tablespoon at a time, kneading gently, until the dough is soft, smooth, and just slightly tacky. Cover and let rest 15 minutes.
3. Meanwhile, make the syrup: combine the cane sugar, water, cinnamon stick, orange peel, and cloves in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves, then simmer for 8 to 10 minutes until slightly thickened. Stir in the lemon juice, remove the cinnamon, peel, and cloves, and keep warm.
4. Divide the rested dough into 12 equal pieces and roll each on a lightly floured surface into a round about 1/4-inch thick and 5 inches across. Use a fork to prick each round a few times to prevent large bubbles.
5. Heat about 1 1/2 inches of oil in a deep skillet to 360°F (180°C). Fry the dough rounds two at a time for about 90 seconds per side, until deeply golden and puffed. Transfer to a paper towel-lined plate to drain briefly.
6. Spoon the warm fritters onto plates, drizzle generously with the cane sugar syrup, and dust with ground cinnamon. Serve immediately while hot and crisp.

Cook’s Notes

• Kabocha squash (called zapallo in Chile) gives the most authentic flavor, but butternut or sugar pie pumpkin work well as substitutes.
• Drain the mashed squash thoroughly; excess water will make the dough sticky and the fritters will absorb too much oil during frying.
• Maintain oil temperature at 360°F; too cool and the fritters turn greasy, too hot and they brown before cooking through inside.
• Press a fork lightly across each round before frying to keep the dough flat and prevent explosive puffing.
• For a savory version, skip the syrup and serve with pebre (Chilean tomato-cilantro salsa) or alongside a bowl of beef stew.

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