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Calzón roto: recipe illustration
Snacks & baking

Calzón roto

Chilean fritter shaped like a wide ring split in the centre, made from a dough of flour and pumpkin. Crisp on the outside and soft inside, it is traditionally enjoyed dusted with icing sugar or drizzled with palm honey.

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Ingredients

Ingredients

Glaçage

Spices & seasoning

Optional extras

Nutrition facts

593 kcal per serving

Protein
12.8 g
Carbohydrates
69.4 g
of which sugars
18.3 g
Fat
28.2 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, yeast, salt, sugar and cinnamon.
  2. Add the mashed pumpkin, the egg and the softened butter, then knead until you have a soft, smooth dough. Cover and leave to rise for 1 hour in a warm place.
  3. Roll the dough out on a floured surface to about 5 mm thick and cut out discs 10 cm across.
  4. In the centre of each disc, make a slit about 3 cm long, then gently stretch the edges to form a ring.
  5. Heat the oil in a pan to about 170 °C, i.e. a drop of dough rises and sizzles gently.
  6. Fry the rings for a few moments, turning them, until golden on both sides, 2 to 3 minutes.
  7. Drain on paper towels, sprinkle with scented icing sugar or drizzle with palm honey and serve warm.

Variations and tips

Version without frying. Bake the rings at 200 °C for 12 to 15 minutes on a tray lined with baking paper, then brush them with melted butter.

With what you can find here. Palm honey can be replaced with maple syrup or ordinary honey.

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Original Ecomely recipe.