Fry Bread II

Fry Bread II

21

"This treat is known by different names in different areas. Here in Arizona it is known as fry bread, in New Mexico it is known as sopapillas and in Washington it is known as elephant ears. The shapes also vary from one region to another. Serve plain, sprinkled with sugar and cinnamon, dredged in honey, or split and filled with chili con carne and toppings."
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Ingredients

1 h servings 479 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk baking powder, salt and flour together. Cut in shortening. Add cold water gradually until a soft dough is made (it will still be a little sticky). Flour hands and knead about 5 minutes until smooth and no longer sticky. Divide into 8 pieces. Cover dough with plastic. Working one piece at a time, flatten each piece until about 1/2 inch thick and the size of a lunch plate.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. Fry dough in oil; turn with tongs to brown each side. Drain on paper towels. Keep warm in paper towels in a 200 degree oven while cooking the rest.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

21
  1. 29 Ratings

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Most helpful positive review

This is good fry bread, but sopapillas are VERY different in both Arizona and New Mexico (they are basically like a hallow pillow of dough, fry bread is flat).

Most helpful critical review

They sell Elephant Ears in MI too and those are actually funnel cakes, nothing like (Indian) Fry Bread or Sopapillas. However there is a recipe for Elephant Ears which contains yeast but is som...

They sell Elephant Ears in MI too and those are actually funnel cakes, nothing like (Indian) Fry Bread or Sopapillas. However there is a recipe for Elephant Ears which contains yeast but is som...

These may be okay as "Frybread," but if you are expecting to get the wonderful, puffy "sopapillas" served as dessert in New Mexico, you will be sorely disappointed.

This is good fry bread, but sopapillas are VERY different in both Arizona and New Mexico (they are basically like a hallow pillow of dough, fry bread is flat).

This is great stuff...I had some with butter on it, then sprinkled cinnamon and sugar on some also. I just fried it on both sides in a skillet with about an inch of oil...this is WAY

This treat is known by different names in different areas. Here in Arizona it is known as fry bread, in New Mexico it is known as sopapillas and in Washington it is known as elephant ears. ...

I remember eating this wonderful bread for the first time in AZ and just loved it. This recipe was extremely close to the crispy bread I had back then. Very easy to make and very yummy!!

Stack it up with taco fixings!

it did take awhile to fry it all! but it made alot & my child ate most! Very easy & very very good!

The kids really like this...but I thought it was too flat - I like my frybread to poof up. I also found it kind of hard to shape to any large size. But it's a good basic recipe and my kids lov...