This recipe turned out excellent for me on the first try, and I am certainly no expert when it comes to cooking. I made these for my home group through church, and they couldn't stop eating them!
I used a 1/2 gallon of canola oil and put it in a medium-sized pot on medium-high heat for about 10minutes. I sprinkled the tiniest bit of flour in the pot to check when it was ready. When it sizzles and cooks the oil is ready. I cut the dough probably 2x2 instead of 3x3, and I put no more than 7 in the pot at a time.
I had no problem with the dough fluffing, and I didn't even roll them out that thin since I was pressed for time. I'm thinking that the key here really is the oil amount, temperature, and quantity of sopapillas in the pot at a time.
I pulled them out of the pot of oil onto a serving dish with papertowels so some of the oil would get soaked up. As soon as I finished cooking all the sopapillas, I rolled them around in a large bowl with sugar and cinnamon, using a spoon to make sure all sides were covered. Then, I served them with honey on the side.
What others say about them being a same day food is correct. I brought the left overs to work and they weren't as good. However, one co-worker stuck a few in the toaster oven for a few and said they were much better leftover that way.
You should definitely try this recipe. It's really easy. Just be mindful of your oil quantity and temperature!
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This recipe turned out excellent for me on the first try, and I am certainly no expert when...