Squash Sopaipillas Recipe

From Dorothy McNett's Recipe Book.

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Squash Sopaipillas

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
1 cup unbleached all purpose flour
1 tablespoon baking powder
2 tablespoons soft unsalted butter
1/4 teaspoon fine sea salt

oil for frying

salsa and salami

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.

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