This is another Chilean tea-time snack, similar to the Mexican buñuelo, and much
quicker and easier than the more elaborate (and nutritious) sopaipilla.
Its name literally means "torn undershorts" which comes from the shape,
formed by passing one end of a strip of dough through a slit in the other, forming a loop.
If you think it sounds like the name of a punk rock band, so does an Argentine jungle ska
group, which took the name about ten years ago.
3 c flour, sifted
1½ t baking powder
½ c powdered sugar, sifted
2 T butter, softened
1 t lemon rind
1 T water
oil for frying
Combine the flour, baking powder, eggs and powdered sugar. Incorporate the
softened butter, adding small amounts of water if necessary to form a dough.
Roll out to a thickness of ¼ inch (½ cm).
Cut into 2x4 inch (5x10 cm) rectangles. Cut a 1-inch slit lengthwise near
one end of the rectangle and insert the other end through it. Fry in hot
oil and drain on paper towels. Dust with powdered sugar and serve immediately.