Recipe by Makka
"This is a traditional Chilean snack, or maybe an appetizer. The truth is that it's a snack eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas. You can also eat ones sold by street vendors, but they usually don't taste as good as home-made ones. If you can't find zapallo, pumpkin is a good substitute."
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4 1/4 cups
canola oil for pan-frying
My Chilean husband had been asking for some sopaipillas for ages, so I tried these at the weekend and his veredict was "exquisitas"! I did have a little trouble with getting the correct consistency, but I think it's only because US and NZ cup measurements are different - next time I'll use the metric quantities I think. They also soaked up a lot of oil, so I cooked the last batch in the oven instead, they turned out like savoury biscuits, nice with cheese.
Needs more butter.
Excellent! I am from Chile and I live in USA. I tried this recipe a few days before and It was just like being in Chile, with the difference of snowing outside instead of raining. But it was amazing. Just like being in Chile!. specially becaise I made some with "Chancaca" ! If you are a chilean, you know what I mean!
I made these for my Chilean boyfriend as a surprise and he loved them! The required squash was out of season so I used a sweet potato on a whim and they came out great!
Sooo great!! Reminds me of a chilean rainy and cold day.. Which is perfect for the snow!! The only thing I would do is to make them bigger around and also thinner as they plump up during frying.. But with mostaza, pebre o azucar. son Sabrosos!!!
This recipe is really good. Delicious with sour cream, whipped cream or sea-buckthorn.
i loved it my mother inlaw and family are from chile and i love to make him happy so thanks.
I tried this original recipe ,which is excellent!then the next time I used yam or sweet potatoes, they taste even better! You can also use regular potatoes instead of pumkin or yam. If you use potatoes then they are called Sollocas, my aunt used to make them in those cold, rainy/snowy days in the south of Chile, where the potatoes are abundant.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 124
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