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Make my fried sopapilla recipe the next time you need a creative dessert. They’re golden brown and crispy yet pillowy soft and COVERED in powdered sugar. No deep fryer needed.
Craving fried dough? You’ll love my beignets, funnel cakes, and vegan churros!
When it comes to Mexican treats, I have a soft spot in my heart for sopapillas (and conchas!).
If you’re unfamiliar, sopapillas are fried sweet bread native to Latin and South America. They’re akin to elephant ears or Native American fry bread, just smaller and with a lighter, more airy texture. Despite how fancy they look, they’re deceptively easy to make at home!
Table of Contents
Why I love this recipe
- Simple ingredients. All you need are basic pantry ingredients.
- Minimal prep time. Make the dough, let it rest for an hour, cut them, and fry them. Even a novice home cook can easily make this recipe.
- Versatile. Enjoy them plain with powdered sugar, or coat them with a drizzle of honey, healthy Nutella, or jam!
- The perfect texture. They’re golden brown and crisp, with a fluffy air pocket and buttery soft center.
Ingredients needed
- Flour. All-purpose flour is best, and you’ll want to sift it first.
- Baking powder. To help the dough rise.
- Sugar. For essential sweetness.
- Salt. To elevate the flavor.
- Vegetable shortening. The key ingredient to airy, pillowy sopapillas. If you’re not keen on shortening, use lard, solid butter, or coconut oil.
- Warm water. To help soften the dough.
- Oil. I prefer peanut oil, but any neutral-flavored cooking oil with a high smoke point will work.
- Powdered sugar. Also known as confectioner’s sugar, this will be used to top the sopapillas.
How to make sopapillas
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the dough. Combine the dry ingredients in a large bowl, then add the shortening and water. Shape into a pliable dough and add water as needed.
Step 2- Chill. Make a dough ball, cover it, and refrigerate for an hour.
Step 3- Shape. Transfer the dough to a lightly floured surface and use a rolling pin to roll the dough to 1/8-inch thick. Cut into 3-inch squares.
Step 4- Fry. Heat oil in a deep pan. Once it’s hot, fry the sopapillas until they rise and puff up. Flip them and cook until golden, then move them to a plate lined with paper towels. Repeat with the remaining dough.
Step 5- Dust and serve. Cover the sopapillas in powdered sugar and serve warm.
Can I bake sopapillas instead?
Yes, you can bake these instead of frying them. Simply brush them with oil or butter and bake at 180C/350F for 20-25 minutes, flipping halfway through.
Arman’s recipe tips
- Use a pastry cutter to work the shortening in. It’s quite hard to mix on its own, and you really want to make sure it’s fully incorporated into the dough. A fork or potato masher works, too.
- Only fry in hot oil. It should be 375F before adding the sopapillas. If you’re unsure, fry a piece of dough and see if it puffs up.
- Don’t crowd the skillet. Too many sopapillas being fried at once will drop the oil temperature and make for uneven frying.
- Let them cool before adding the powdered sugar. Otherwise, the powdered sugar will dissolve.
Variations
- Swap the powdered sugar. Coat them in cinnamon-sugar for extra flavor and a subtle crunch.
- Make savory sopapillas. That’s right, sopapillas don’t have to be sweet! For savory ones, skip the sugar, add 1 extra teaspoon salt, and serve them with your favorite Mexican recipes.
- Serve the sopapillas with honey or vanilla ice cream.
Storage instructions
To store: Let the leftovers cool completely, then store them in an airtight container at room temperature for 2 days or in the refrigerator for 4-5 days.
To freeze: Place the sopapillas in a single layer in a freezer bag and freeze for up to 6 months.
Reheating: Bake the sopapillas in an oven or air fryer until warm.
Frequently asked questions
Mexican sopapillas are made up of a sweet tortilla-like dough that’s fried until a small air pocket appears. They’re usually served with powdered sugar, honey, or some other syrupy topping. Some may even be stuffed with sweet cream or jam.
While similar, beignets have a French origin and are lighter and crispier in texture. Sopapillas, on the other hand, are popular in Latin America and New Mexico and are more doughy and soft.
The sopapillas may not become fluffy if the oil isn’t hot enough or if the dough is too thick. The oil should be at least 375F before frying, and the dough should be pourable and slightly thicker than pancake batter.
More out of the ordinary desserts
Sopapilla Recipe
Video
Ingredients
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable shortening
- 3/4 cup warm water
- 1 tablespoon peanut oil to fry
- 3 tablespoons confectioners sugar
Instructions
- In a large mixing bowl, add the flour, sugar, and salt and mix well. Add the shortening and water, and, using your hands, make a soft and pliable dough. If needed, add some water, one tablespoon at a time.
- Shape the dough into a ball and wrap it with plastic wrap. Refrigerate the dough for an hour.
- Unwrap the dough and place it on a lightly floured surface. Roll the dough into a square, around 1/8-inch in thickness. Cut 4-6 strips horizontally and vertically to create uniform rectangles.
- Add 2 inches of oil to a non-stick pan. Once it reaches an internal temperature of 375F, add a few sopapillas. When they rise up to the surface and puff up, flip them and cook for another two minutes. Repeat the process until all the sopapillas are cooked up.
- Sprinkle with confectioners' sugar.
Notes
Nutrition
Originally published May 2023, updated and republished November 2024
This must be so crispy amazing. I like crispy food very much.