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Sopapillas are a fluffy fried dough that has is soft and hollow in the center. They are usually served with butter or drizzled with honey into the center. They make a delicious dessert that goes well with tacos or enchiladas. Sopapillas are sometimes rolled in cinnamon and sugar, but I prefer them without it, and served drizzled with honey. They are best eaten fresh, but can stay good in an air tight container at room temperature for up to 3-4 days.
The dough for the sopapillas are made with flour, baking powder and salt. Vegetable oil and warm water and stirred into the mixture until a shaggy ball forms. Knead the dough for a minute into a smooth ball either in the bowl or on a lightly floured surface. Cover the ball with a towel and let it rest for at least 15 minutes. While it rests, heat oil in either a deep saucepan over medium heat or in a fryer to 375 F. Divide the sopapilla dough in half and roll out each half into a long rectangle on a lightly floured surface. Cut into either squares or triangles. Fry the sopapillas in batches in the hot oil, flipping once until lightly browned on both sides. Place the sopapillas on a wire rack over paper towels and let drain. Serve warm with butter or honey.
Homemade Sopapillas
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup warm water
- Vegetable oil, for frying
Instructions
- In a large bowl, combine flour, baking powder and salt. Add in vegetable oil and warm water. Mix until a dough forms. Knead for minute until a smooth ball.
- Cover and let rest for 15-20 minutes. Heat oil in either a large deep saucepan over medium heat or in a fryer to 375 F.
- Divide sopapilla dough in half and roll out each onto a lightly floured surface into a long rectangle. Cut into triangles or squares. Fry sopapillas in batches in the oil, flipping once until lightly browned. Drain on a wire rack over paper towels.