Sopaipillas à la sauce Pebre(beignets de courge spécialité chilienne, version salée)

pumpkin

🥗Healthier: sweet potato

💰Cheaper: butternut squash

Sweet potato adds a similar sweetness with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper provides crunch without heat.

cilantro

🥗Healthier: parsley

💰Cheaper: green onion

Parsley offers a fresh flavor, while green onion is more economical.

Prepare the pumpkin by steaming until soft, about 15 minutes.

Mash the cooked pumpkin in a bowl until smooth.

Mix in flour, baking powder, salt, and water until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Roll out the dough to about 1/4 inch thick and cut into desired shapes.

Heat vegetable oil in a deep pan over medium-high heat until shimmering.

Fry the cut dough pieces in batches until golden brown, about 2-3 minutes per side.

Remove from oil and drain on paper towels.

For the Pebre sauce, finely chop cilantro, onion, tomato, and jalapeño in a bowl.

Add lime juice, minced garlic, salt, and black pepper to the chopped ingredients.

Mix well and let sit for 10 minutes to meld flavors.

Serve the sopaipillas warm with the Pebre sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary