This might not be real, but it tastes like the bulgogi I’ve had at Korean restaurants. The sauce is fantastic, and it’s a perfect dish for entertaining because it’s simple to marinade ahead of time and grill.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 4 cups all-purpose flour
- 4 tablespoons shortening
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups warm water
- 2 quarts oil for frying
Instructions
- Stir together flour, shortening, baking powder, and salt in a large bowl. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- Roll dough out on a floured board until 1/8- to 1/4-inch thick. Cut into 3-inch squares.
- Fry dough squares in the preheated oil until golden brown on both sides. Drain on paper towels and serve hot.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 755 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 130 mg |
| Sugars | 0 g |
| Fat | 77 g |
| Unsaturated Fat | 0 g |
Reviews
After reading the recipe, I simply had to make it. And once I did, it was so delicious that I had to make another batch.
A good standard recipe. Sopapillas are made as bread to go with a meal. Don’t get me wrong, they are delicious with honey. Tear off and end and drizzle honey inside. Not as messy. To get them to rise well: 1) make sure your dough is 1/4 to 1/8 thick; 2) make sure your oil is nice and hot- drop a piece of dough in to make sure it will sizzle; 3) after you have dropped the dough in the grease, tap the side of the dough gently with a edge of a spoon or tongs- they will really puff up. I like a stuffed sopapilla- ground beef browned with onion and garlic, cooked pinto beans, roasted and chopped Sandia green chile, cheese. Just yummy!
I love this! We had these growing up with pinto beans and green chili. I used self rising flour and didn’t let them rest for 20 minutes.
Just the same excellent
I used pastry flour and they were perfect. They tasted better than what you get at a restaurant. Great recipe!
Sooooo gooood !!!!
Great recipe. Never had to rest it though. Take it from a New Mexican, the right way to eat is to tear off a corner and pour honey inside. Do not drizzle over the top.
Remember to keep the dough completely submerged during the first 20 seconds (at least) in the oil or they won’t puff. Also, get them as thin as possible.
This is the same recipe I use for fry bread for Navaho tacos .
Great,but forgot my baking powder lol!!!
They didn’t puff up much….
I didn’t like it it’s lacking something else
Perfect just as written. Love the ease of preparation !
These were super easy to make and super tasty. My husband doesn’t like honey, so I sprinkled cinnamon and sugar on them. He said they are great. They still tasted completely delicious with honey. I love that Pinterest gave me the option to adjust my the recipe for the amount of sopapillas I really need it. I don’t need 24. I only needed 4 and the recipe easily adjusted to the size I needed. It was great.
My family loved them! I added sugar and cinnamon after getting them out from the fryer. I needed to make them a little thinner but they also were not bad thick.
Works so so well
Fabulous recipe. Roll thin and make sure your oil is hot. Came out puffy, flakey, and crunchy. Perfect!
The best sopapilla I’ve ever had. I let my oil get a bit too hot and they didn’t puff as much. When I had the oil right at 375 they puffed up so large. I took others’ advise and just formed each from a ball then shaped instead of rolling it al out.
easy great.
These turned out AMAZING! This will be the recipe i use now. But i made mine a little different…..i used lard instead of shortening and milk instead of water and they turned out so more rich. I wouldn’t recommend putting them in the cinnamon sugar unless you want it super sweet but overall this is amazing!
This was the first time maki g them and my family thoroughly enjoyed them. Got orders to make make more . Thank you