Ingredients
2 cups (250g) All-purpose flour
2 tsp Baking powder
1 tsp Salt
¼ cup (55g) Shortening or lard, cold and cubed
¾ cup (180ml) Warm water (approx.)
2 quarts Vegetable or canola oil (for frying)
Honey and/or cinnamon sugar (for serving)
Instructions
1. Mix: Whisk flour, baking powder, and salt. Cut in cold shortening/lard until the mixture resembles coarse crumbs.
2. Hydrate: Gradually stir in warm water until a shaggy dough forms. Knead gently for 20-30 seconds until smooth. Cover and rest for 15-20 minutes.
3. Roll & Cut: Roll dough on a floured surface to 1/8 to 1/4 inch thickness. Cut into 3-inch squares, rectangles, or triangles.
4. Fry: Heat oil in a deep pot to 350-375°F. Fry dough pieces in small batches for 1-2 minutes per side until puffed and golden brown.
5. Drain & Serve: Remove with a slotted spoon, drain on wire racks or paper towels, and serve warm with honey or cinnamon sugar.
Notes
Pro-Tips:
• Don’t over-knead the dough; handling it minimally is key to keeping the pastries tender.
• Roll the dough thin (no more than 1/4 inch); rolling it too thick will prevent the sopapillas from puffing into that signature hollow pocket.
• Test oil temperature with a small dough scrap before frying the batch—it should sizzle and rise immediately.
Variations:
• Savory: Mix chopped cilantro or scallions into the dough, or sprinkle with salt and chili powder after frying.
• Dessert Twist: Fill with fruit preserves or Nutella, or top with dulce de leche and nuts.
• Baked (Non-traditional): Brush with oil and bake at 375°F for 10-12 minutes for a crispier, flatter result.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Deep Fry
- Cuisine: Latin American / Southwestern
- Diet: Vegetarian