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Mexican Fritters
Sopalplllas
Mexican Fritters
PREPARATION: 35 MINUTES
COOKING: 5-10 MINUTES
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Ingredients
250 g / 8oz flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon lard
150-175 ml / 5-6 fl oz lukewarm water Honey warmed with a little ground cinnamon
Oil for deep flying
To garnish:
Fresh pomegranate seeds
Details
Serves: 5
Method
1. Sift the flour, baking powder and salt into a bowl. Rub the fat into the flour and bind with enough lukewarm water to form dough.
2. Knead the dough briefly until it is really smooth. Cover and then leave to stand at room temperature for about 20 minutes.
3. Roll out the dough on a lightly floured surface to 5 mm / ¼ inch thick. Cut the dough into 7.5cm / 3 inch squares.
4. Heat the oil for deep frying to 200°C / 400°f, and deep fry the pieces of dough, two or three at a time, until they are puffed up and golden. Turn once so that they are evenly coloured on both sides. Drain on absorbent kitchen paper. To serve, tear off a corner of each sopaipilla and pour in some honey flavoured with cinnamon. Serve sprinkled with pomegranate seeds.
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