Friday, August 19, 2011

Chilean-style Sopaipillas - Pumpkin Fritters

When the Hub and I were first married, we lived in Wichita Falls, Texas. We absolutely loved a Mexican restaurant in the downtown area whose name I've forgotten. I can't remember what we ate for main dishes, but we really only went there (at least twice a week) for the sopaipillas they served for dessert. They were little pillows of deep fried dough that you bit a corner off and then filled with honey. I can still taste them and I'm sure the Hub can too because he has looked for a similar dish ever since. And the sad part is, we've never found any that were even close.  

It is for this reason, I couldn't wait to make these. Here's what the article says about them: "Chilean-style sopaipillas are delicious fried rounds of pumpkin-spiced dough drenched in a brown sugar syrup. They make a delicious fall breakfast or afternoon snack with coffee. A cousin of Peruvian picarones, sopaipillas are traditionally eaten on rainy winter days in Chile.

While these are not the same as the ones I remember, they are still pretty darn good. So good in fact that the Hub and I decided to skip dinner and just eat these one Saturday night. After frying, you dip them in the syrup and then serve the syrup on the side for more dipping. Brown sugar syrup doesn't begin to describe this delicious syrup with hints of spices and orange. They were just as good the next morning heated up in the microwave.

1 comment:

  1. Yum! Dad's favorite- glad they were a hit :)


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