Last summer when I was in New Mexico I found out about this delicious little treat, sopapilla! I had never heard of them before. I ate one at El Paragua and I don’t think I will ever forget it, they served theirs with a wonderful homemade plum jam. It was like a light delicate little cloud of yum!
Sopapillas are essentially little fried biscuits, a delicacy with origins in Mexico. The name means “sofa pillows” they plump when you fry them. They are light and airy like pillows not heavy and greasy? They don’t contain any sugar and are traditionally served with honey. You could also enjoy them with powdered sugar, cinnamon sugar, maple syrup, or any other jam or dipping sauce you can come up with!
I am including a recipe and I hope you will try them.
1tblsp butter melted
1/2 cup milk
1/2 tsp salt
1cup flour plus extra for forming dough
1 ½ tsp baking powder
corn oil for frying
Begin by heating 1 ½” of oil in a heavy cast iron skillet over medium heat. Combine melted butter and milk in a large mixing bowl. Stir in the combined dry ingredients to form a soft dough. Allow the dough to rest a few minutes to absorb the liquids. Lightly pat the dough out on a well floured surface, folding and turning a few times, keep the texture soft. Pat the dough to ½” thickness and cut into 1″ squares. Once the oil has heated to about 355 degrees, or approximately 10 minutes on medium heat, add the little squares, 9-10 at a time depending on the size of your skillet. They will plump and turn a golden brown on one side and if your lucky they will turn themselves over, otherwise use a fork or slotted spoon to help turn them. Once they are a deep golden brown on both sides, remove them to a paper towel lined plate to cool. Then pile them into a paper towel lined bowl or basket and enjoy them warm or at room temperature.
This recipe is from The Farmers Kitchen by Marie W. Lawrence
I think I might whip up a batch tonight in honor of Cinco de Mayo and I can serve some of the delicious blueberry jam I made last week with them!