Sopapillas: Deep-Fried Bliss

Sopapillas are magic in dough form. A simple mixture of flour, baking powder, and a little fat transforms into puffy, golden pillows when they hit hot oil. They puff up like little balloons, hollow inside, just waiting to be drizzled with honey, dusted with cinnamon sugar, or stuffed with savory fillings.

In New Mexico, they’re the perfect end to any meal—served warm, dripping with honey, often with a sprinkle of cinnamon. They’re also a side dish, sometimes stuffed with beans and cheese. But mostly? They’re the reason you save room for dessert. Make them once, and they’ll become a regular request.

Ingredients

Serves 6 (makes about 12-16 sopapillas).

For the Sopapillas:

• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 2 tbsp vegetable shortening or lard (or butter)
• ¾ cup warm water (110°F)
• Neutral oil, for frying (vegetable, canola, or peanut)

For Serving:

• Honey, for drizzling (lots of it)
• Cinnamon sugar (¼ cup sugar + 1 tbsp cinnamon)
• Powdered sugar (optional)

For Savory Version (optional):

• Shredded cheddar or cotija cheese
• Refried beans
• Shredded chicken or beef
• Salsa and sour cream

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl, whisk together flour, baking powder, and salt.
2. Cut in the shortening using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Slowly add warm water, stirring until a soft dough forms. Add more water if needed—dough should be soft but not sticky.

Step 2: Knead and Rest

1. Turn dough onto a lightly floured surface. Knead for 3-5 minutes until smooth and elastic.
2. Cover with a clean kitchen towel and let rest for 20-30 minutes. This allows the gluten to relax, making the dough easier to roll and ensuring a light, airy texture.

Step 3: Roll and Cut

1. Roll dough out to about ⅛-inch thickness (slightly thinner than pie crust).
2. Cut into triangles, squares, or rectangles—traditional sopapillas are diamond-shaped, but any shape works.
3. Cover cut pieces with a towel to prevent drying while the oil heats.

Step 4: Heat the Oil

1. Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches.
2. Heat oil to 375°F (190°C). Use a thermometer—temperature control is critical for that perfect puff.

Step 5: Fry to Puffy Perfection

1. Working in small batches, carefully drop a few pieces of dough into the hot oil. Don’t crowd the pot.
2. Watch them puff up! Within seconds, the dough will start to swell and become golden. After 30-45 seconds, flip and fry the other side until golden brown.
3. Remove with a slotted spoon and drain on paper towels.

Step 6: Serve Immediately

1. Arrange hot sopapillas on a platter. Drizzle generously with honey.
2. Sprinkle with cinnamon sugar or powdered sugar if desired.
3. For savory version, split open and stuff with beans, cheese, or shredded meat.
4. Take a bite. Feel that crispy exterior give way to a soft, pillowy interior. The honey drips. This is pure comfort.

Summary

Prep Time: 15 minutes + resting | Cook Time: 10 minutes | Total Time: 45 minutes

Yield: 12-16 sopapillas

Difficulty: Easy, fun, impressive

Storage Notes

Leftovers:

Sopapillas are best eaten fresh—they lose their crispiness within a few hours. Store leftovers in an airtight container at room temperature for up to 1 day.

Reheating (Bring Back the Puff):

Oven (best): 375°F for 3-5 minutes. Air fryer: 350°F for 2-3 minutes. Microwave: Not recommended—they’ll become chewy and sad.

Make Ahead (Freezer-Friendly):

Freeze uncooked, cut sopapillas in a single layer on a baking sheet, then transfer to a zip-top bag. Fry directly from frozen—add 15-30 seconds to cook time. This is the secret to having fresh sopapillas anytime.