Ingredients
Equipment
Method
Instructions
- In a mixing bowl, whisk together the flour, baking powder, and salt. Add the shortening or softened butter and mix until the mixture resembles coarse crumbs. Gradually add the warm water and stir until a soft dough forms.
- Transfer the dough to a floured surface and knead it for about 2-3 minutes, or until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Using a rolling pin, roll the dough out to about 1/4 inch thickness, keeping the surface floured to prevent sticking.
- Cut the rolled dough into squares or triangles using a sharp knife or pizza cutter, about 3x3 inches is a good guideline.
- In a frying pan or deep fryer, heat the vegetable oil over medium-high heat until a small piece of dough dropped in sizzles immediately.
- Carefully add a few pieces of dough to the hot oil, frying them for about 2-3 minutes on each side or until they puff up and turn golden brown.
- Using a slotted spoon, remove the fried sopapillas and place them on a paper towel-lined plate to drain excess oil. Serve warm, dusted with powdered sugar, and drizzled with honey.
Notes
- Store leftovers in an airtight container at room temperature for up to two days.
- For longer storage, freeze them and reheat in a preheated oven at 350°F for about 10 minutes.
- Experiment with sweet or savory fillings to customize your sopapillas!