Sopapillas Recipe ๐
Overview:
Sopapillas are delightful pillows of fried dough that puff up magically when cooked at the right temperature. These golden treats are versatile, serving as perfect accompaniments to chili or stew, or even as sweet treats when dusted with cinnamon and sugar, reminiscent of churros. With just a handful of ingredients and a bit of patience, you can whip up a batch of these sopapillas that are not only delicious but also low in cholesterol and kid-friendly!
Ingredients:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup warm water
Instructions:
| Step | Details |
|---|---|
| 1 | Sift together flour, baking powder, and salt: In a large mixing bowl, combine the flour, baking powder, and salt. Sifting helps aerate the flour, ensuring a light and airy texture for your sopapillas. |
| 2 | Cut in shortening: Add the shortening to the dry ingredients. Using a pastry cutter or your fingertips, work the shortening into the flour mixture until it resembles coarse crumbs. This step ensures that the shortening is evenly distributed, resulting in a tender sopapilla. |
| 3 | Gradually add warm water: Slowly pour the warm water into the flour mixture, stirring continuously with a fork or wooden spoon. The warm water helps activate the baking powder and creates a smooth, elastic dough. |
| 4 | Mix to form dough: Continue mixing until a soft dough forms. Be careful not to overmix, as this can lead to tough sopapillas. |
| 5 | Knead until smooth: Turn the dough out onto a lightly floured surface and knead it gently for a few minutes until it becomes smooth and elastic. This step helps develop the gluten in the flour, giving your sopapillas structure and chewiness. |
| 6 | Cover and let stand: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 20 minutes. Allowing the dough to rest allows the gluten to relax, making it easier to roll out later. |
| 7 | Start heating oil: While the dough is resting, heat vegetable oil in a deep fryer or large skillet to a temperature of 375ยฐF to 400ยฐF (190ยฐC to 200ยฐC). Maintaining the correct oil temperature is crucial for achieving perfectly puffed sopapillas. |
| 8 | Roll out dough: On a lightly floured surface, roll out the dough to a thickness of about 1/4 to 1/8 inch. Thicker dough will result in denser sopapillas, while thinner dough will yield lighter, crispier ones. |
| 9 | Cut into squares: Using a sharp knife or pizza cutter, cut the rolled-out dough into 3-inch squares. You can also use a cookie cutter for fun shapes if desired. |
| 10 | Fry sopapillas: Carefully place a few squares of dough into the hot oil, being careful not to overcrowd the pan. Fry them for 1-2 minutes on each side, or until they are golden brown and puffed up. |
| 11 | Drain and serve: Once cooked, remove the sopapillas from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain off any excess oil. Serve the sopapillas immediately while they are still warm and crispy. |
Nutritional Information (per serving):
- Calories: 63.4
- Fat Content: 1.6g
- Saturated Fat Content: 0.4g
- Cholesterol Content: 0mg
- Sodium Content: 105.4mg
- Carbohydrate Content: 10.7g
- Fiber Content: 0.4g
- Sugar Content: 0g
- Protein Content: 1.4g
Yield:
This recipe yields approximately 18-24 sopapillas, depending on the size of your squares and how thinly you roll out the dough.
Keywords:
Low Cholesterol, Healthy, Kid Friendly, < 60 Mins, Stove Top
Enjoy Your Sopapillas! ๐
