The Best Sopapilla Recipe

Bite taken from a sopapilla showing the hollow center.

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These homemade sopapillas are light, crispy, and puff up beautifully while frying. Made with just a handful of pantry ingredients, they're delicious served with cinnamon sugar, powdered sugar, honey, or even savory fillings. Perfect for dessert, breakfast, or alongside your favorite Mexican meal.

Course Dessert, Side Dish

Cuisine American, Mexican

Prep Time 10

Cook Time 10

Resting time 10

Total Time 30

Servings sopapillas

Calories 59kcal

Author Beth Neels

Cost $5

Equipment

Ingredients

2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon shortening
⅔ cup oil for frying

Instructions

Stir the dry ingredients together in a large bowl. Cut the shortening in with a knife or a pastry blender until it resembles coarse cornmeal. Dough will be crumbly.
Turn the dough out on a floured board. Knead until a smooth dough forms.
Divide the dough in half. Let the dough stand for 10 minutes to allow the gluten to relax.
Roll the dough into a 12×10-inch rectangle.
Cut the rolled-out dough into 2½-inch squares.
Fry a few at a time in deep hot oil (400°F.) until golden.
Drain fried sopapillas on paper towels. Keep batches warm in a warm oven. (250°F)
Serve them hot with guacamole as a dip or roll them in cinnamon sugar.

Notes

Serving size: 3-4 sopapillas per serving.

See the article above for how to serve them and step-by-step process photos.

Pro Tips

Keep the oil close to 400°F. If it’s too cool, the sopapillas absorb oil and become greasy.
Don’t overcrowd the fryer. Fry only a few at a time so the oil temperature stays consistent.
Let the dough rest before rolling. This makes it easier to roll thinly and helps create a better puff.
Roll the dough evenly so all of the sopapillas cook at the same rate.

Nutrition