Is there anything better than the crisp and fluffy bite of a homemade sopapilla, drizzled with sweet honey? I am thinking not… unless perhaps it was paired with a side of vanilla bean ice cream.
I grew up eating sopapillas. Any time we went to a Mexican food restaurant, they would bring out baskets of freshly fried and warm sopapillas. I would smother my tortilla in honey and have it all over my hands, face, hair, clothing, and the table (for good measure).
Since I make so much of my Mexican food from scratch these days, instead of eating out, I didn’t see why I should be deprived of the end-of-meal treat, so I decided to whip up a batch of fresh homemade sopapillas.
These are surprisingly easy to make, and don’t require much active cooking time. Plus, your kids, significant other, relatives, friends, or whomever else ends up at your dinner table, is going to think you deserve your own cooking show on Food Network.
(Makes 12 sopapillas)
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp butter, melted*
- 3/4 cup water
- oil for frying
In a medium-sized bowl, combine flour, baking powder and salt. Add in melted butter and water, and mix until dough is smooth.
If the dough is too dry, you can add in a tablespoon of water at a time to moisten it. If it gets too wet, you can sprinkle in a little flour to fix it.
Cover bowl with a clean towel, and let sit for 20 minutes.
Heat oil in a deep-fryer or sturdy pot, until it reaches 375 degrees. Roll dough out onto lightly-floured surface, until 1/4″ thick. Cut into desired size, which I recommend 3″ squares, but you can get creative with your shapes if you’re feeling up to it. Fry sopapillas in oil until they puff up and start to get lightly-brown, which is about 60 seconds. Remove and transfer to a paper-towel lined bowl.
You can sprinkle on cinnamon and sugar while they’re fresh out of the oil, or leave them as is, and drizzle honey on top. You can even use them as a savory vessel for stuffed sopapillas, or in place of a homemade tortilla.
Have you ever tried sopapillas before? What is your favorite way to eat them?