I have to admit, I am a connoisseur of all things fried. If I could deep fry all foods I probably would and I’m not ashamed! We all have to admit that fried foods are delicious. But fried desserts are even better!

I’m a big Mexican food fan. Love me some tacos, enchiladas, rice and beans, you name it. I absolutely love Sopapilla bites. Now I do have to admit, these weren’t inspired by true Mexican cuisine. These were inspired by Taco Johns. Yup, order their Mexican Donuts and you’ll be in heaven. Luckily a heaven that you can recreate at home without some of those weird ingredients that fast food places usually have.

This recipe is seriously simple, pretty much ingredients that any person would (or you should) have on hand. You don’t need a deep fryer for this, but it’s highly recommended. Otherwise you can add oil to a heavy skillet and it will work as well. That is not my go to method, on the other hand my mother always fries her food that way using lard. I’m not that dedicated to the process and like to take the easy route. $30 at Wal-Mart for your basic deep fryer and you’re good to go!

This recipe is for a smaller batch, if you are cooking for more or just want to have more on hand feel free to double. If you know how to make a basic dumpling then these will be easy breezy, just swap out the milk for water and add some shortening instead of butter and your golden! Normally with Sopapillas you can sprinkle with sugar or drizzle with honey, well mine you will be making an amazing cinnamon glaze to drench those bad boys in to kick it up a notch! Now get baking!!

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 Tbs shortening
3/4 cup warm water
Oil for frying

Glaze:

1 cup powdered sugar
2 Tbs milk
1 tsp cinnamon (taste and add more to your liking)

Pre-heat deep fryer to 375. In a large bowl, stir together all the dry ingredients. Cut in the shortening with a fork or a pastry blender. Stir in the water until blended and let dough rest for about 20 minutes.

Roll out dough on floured surface until it’s about 1/4 inch thick. Cut into 2-3 inch squares depending on how large and many you would like. Drop in batches into fryer until golden on both sides and dough has puffed. Drain on paper towel.

While these are draining, mix together glaze ingredients. When Sopapillas are able to be handled dunk each (both sides) in glaze then transfer to serving plate.

Linked at: The Country Cook, Mandy’s Recipe Box