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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve these interesting Chilean fried breads as an appetizer along with a salsa and some thinly sliced salami.
1 cup cooked pumpkin or butternut squash, pureed
Combine pumpkin, flour, baking powder, butter and salt. Form into a ball, cover and allow to rest while you start heating the oil. Heat enough oil to be about 2 inches in depth in a heavy bottomed saute pan or other deep pan. In meantime roll out the dough on lightly floured surface about 1/4 inch thick. Cut into rounds about 3-4 inches. With a fork prick the surface several times. Check oil temperature with a thermometer, should be about 365 - 370 degrees for best frying. Fry several at a time until golden brown. Drain on paper towel lined baking sheet. Serve with salsa and salami.
Recipe created 2009-02-04.