Authentic Mexican Sopapillas
This wonderful recipe comes from Marye Audet at www.blisstree.com!
I may not be Mexican but my fascination with Frida Kahlo, Mariachi music, the movie Coco, and a mean guacamole have always made me feel like a fan of Mexican culture. Whenever I think of Mexican food I imagine beans, rice, salsa, corn chips, and tortillas - all salty foods and never any sweet ones. I have tried fried ice cream at a Mexican restaurant before (which was wonderful) but in terms of trying a traditional Mexican dessert, I have regretfully tried nothing. This is where the Mexican Sopapillas come into play... they are like fried puff pastry with a honey drizzle and topped with powdered sugar! (similar to Greek loukoumades recipe we featured a recipe on in the Fall).
Check out this recipe below by blisstree.com for a wonderful addition to your Cinco de Mayo party, disfruta!
You have to serve them hot. And you HAVE to eat all of them at that meal. When you drop them in the fryer be sure not to crowd them and only do about 2 or 3 at a time depending on the size. As soon as the float to the top start spooning the hot oil over them to make them puff even more. Turn them once and take them out of the oil when they are golden. Stir together the flour, baking powder, salt and shortening until it is crumbly. Stir in water and mix until the dough is smooth. Cover and let stand for 20 minutes for the gluten to relax. Meanwhile heat the oil in a deep fryer to 375 degrees. Roll out on floured board 1/8 thick. Cut into large-ish squares. Fry until golden brown on both sides. Drain. Dust with confectioner’s sugar or granulated sugar and serve hot with honey to pour in the hollow centers.
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