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- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 T sugar
- 1 tsp salt
- 2 T vegetable shortening
- 2/3 cup warm water, plus additional as needed
- Peanut oil for frying
- 1/2 cup sugar
- 1 T cinnamon
- honey for serving
- Line a baking sheet with paper towels and a cooling rack.
- Fill deep fat fryer to the fill line with peanut oil and heat to 360°
- Mix the sugar and cinnamon together and spread on a plate, set aside.
- In a large bowl sift together the dry ingredients. Cut in the shortening with a fork and then gradually add the water, working the mixture with your hands to form a soft dough. Add additional water as needed.
- Wrap the dough in plastic wrap and chill in the refrigerator for 1 or 2 hours.
- Remove the dough from the refrigerator and separate it into two balls. Next roll out the dough on a well floured surface to 1/4” thickness. With a sharp knife, cut the dough into triangles, you should get about 8 triangles out of each dough ball.
- Carefully drop the dough triangles into the hot oil a few at a time. As they rise to the surface and puff up, turn them over so they brown evenly. When they are puffy and golden brown on both sides, remove them from the oil with a slotted spoon and transfer them to the cinnamon sugar. Coat the sopapillas with the sugar mixture then transfer to the cooling rack to drain.
- Serve immediately with honey for drizzling.
- If you don’t have a deep fryer, you can heat oil in a deep skillet. You will need the oil to be about 2” deep.
- You can serve these with vanilla ice cream or chocolate sauce for a yummy variation.
- Be sure not to overwork the dough, the sopapillas will become flat and tough instead of tender and puffy. Work it until it is just combined and comes together in a ball.
Robin Shea http://www.robinshea.com/