Just made these for my son's Arizona State Fair project. This was my first time deep frying and it wasn't as difficult as I'd thought.
I only had 12 oz of organic high-heat safflower oil so I used organic coconut oil (so much healthier) for the balance. The sopapillas were so light and such a pretty gold! (Didn't taste the coconut at all.)
I spent about 30 minutes trying to get the temperature close to 375. I bought a candy thermometer and this was the first time I used it. It only goes up to 400 degrees, but at one point, the oil was far hotter than that!
Once I was able to control and moderate the heat, the frying was a breeze. I had a nice rhythm going with the new dough going in and the golden, crispy dough going out.
I didn't flour the board enough so when I spatulaed the dough off the board, it accordioned and I had to flour my fingers and stretch it back out. I quickly learned a few things (as long as you're not as concerned with looks or pockets):
It definitely doesn't have to be a perfect square--or a square at all.
There is a lot of leeway (though you can't really walk away from the oil) between light golden and dark golden--they all tasted good.
If you can successfully lay the square on top of the oil, you get a nice bubble. Pockets seem hard to come by, but again, this was my first time out.
You can make these as 2" shapes and get many more out of them. I started off big then experimented with small and ended up with about 80!
An easy recipe!
2 users found this review helpful
Jun. 16, 2014