Prep 15 mins
Cook 15 mins
This recipe comes from the Food Network. The recipe is a favorite throughout South America. Some regions serve these as dessert, but they can also fried until puffy and served as a side dish, like a bread serving, which the extras would then later be sprinkled with cinnamon/sugar or honey and served as a dessert (depending on regional preferences). The sopapillas we had for dessert recently at a Mexican restaurant included the cinnamon/sugar dusting on cooled sopapillas which were then topped with a generous dollop of whipped cream and a touch of strawberry sauce drizzled over the whipped cream. It was delicious! Prep time does not include chilling time.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable shortening
- 3⁄4 cup warm water, plus more as needed
- peanut oil, for frying
- cinnamon sugar or honey, for serving
- whipped cream (optional)
- strawberry sauce (optional)
- Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.).
- Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
- Heat 2-inches of oil to 375° in a heavy skillet or deep pot over medium-high heat. (Reduce the temperature to 350° if you prefer a less crispy sopapilla.).
- Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly.
- Serve hot with cinnamon sugar or honey.
- Serving Option: If desired, let sopapillas cool, then pipe whipped cream in the center of each sopapilla triangle, and use a spoon to drizzle a bit of strawberry sauce over the whipped cream.
I was raised on these in santa fe and never saw whipped cream in them, they are eaten with honey or cinnamon sugar, but we stuffed ours with chili beans and shredded cheese to make indian taco!
Yummy! I halved the recipe in order to have just enough for 2 people, and used coconut oil to fry. It made me feel like I was being some what healthy.
I had sopapillas in New Mexico recently and craved them when I got home. I found your recipe and made them. I actually made the dough in food processor which was awesome and easy. I refrigerated it for several hours and made them after dinner. I actually went and bought a small fryer from walmart just to make these. They were so awesome. I sprinkled sugar and cinnamon on top and they were so good. They were like a big fluffy doughnut. Everyone enjoyed them. This recipe is a keeper, thanks!!