sopaippillas

E made these for us the other morning and as promised I’m sharing the recipe. I’ve already made them twice this week, a vanilla bean buttermilk dough deep fried to soft and pillowy fritters, finished with a drizzle of local honey. They taste great warm just out of the fryer and even better at room temperature, the vanilla flavor even more intense. This one’s a keeper, well worth the trouble and splurge and I could easily eat the entire batch myself, they’re that good.

Sopaippilas (from Noe Cano, long time kitchen manager and sous chef at the Santa Fe School of Cooking)

1 cup flour (and some extra flour for the cutting board and rolling pin for when you roll out the dough, it’s a moist dough so you will need it)

1/2 tsp salt

3/4 tsp baking powder

1 Tbsp sugar

2 tsp vegetable shortening

1/2 cup buttermilk

1 tsp vanilla paste

canola oil for frying

1. Combine all the dry ingredients into a bowl. Cut in the shortening until a coarse meal is formed. Stir in the buttermilk with a fork until the mixture comes together into a moist dough. Form into a ball, knead several times, cover and let dough rest for 30 minutes.

2. Heat the oil in a deep pot to 375d. Roll out half the dough and cut into little squares or triangles. Drop the pieces of dough into the hot oil and fry until golden brown , 30-40 seconds, rolling them over to brown on both sides. Roll out the remaining dough and fry. Drain on paper towels, drizzle with honey or honey butter, they even taste great on their own without honey.

Note: You may substitute 1/4 cup of white flour for panocha flour, a coarsley ground whole wheat flour, for a richer flavor and more interesting texture.

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