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1 cup sourdough starter
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons shortening
Cooking oil for frying
Measure starter into a large bowl.
Mix dry ingredients together.
Cut in shortening until mixture resembles cornmeal.
Add starter mixture to dry ingredients. Stir quickly with a fork to moisten dry ingredients.
Turn out onto lightly floured surface and knead until smooth, adding small amounts of flour as needed.
Cover with clean cloth and let dough rest for 5 minutes.
Roll dough out into a 12 x 15-inch rectangle about 1/8 to 1/4-inch thick. Cut into 3-inch squares or triangles.
Drop a few pieces at a time into deep, hot cooking oil at 400 degrees F (205 degrees C). Fry about 2 minutes on each side or until golden brown. Sopapillas will puff up like pillows.
Drain on paper towels.
Serve warm with honey and confectioners' sugar or cinnamon and sugar. Or you can serve as an entree topped with chile verde or chile colorado.
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