Sopapillas (Paleo/Gluten Free) (Edit recipe)

Sunday evenings at my home growing up meant “treat night” and while the offerings would vary from week to week, these were my favorite. When we could smell them cooking, my siblings and I would all come running! They're fluffy, golden, warm pillows of fried goodness and that drizzle of honey, while still warm, is fantastic! These are made with cassava flour, so not only are they gluten free but nut free as well.

25 minutes

00 minute

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	601
Fat:	57 g
Carbohydrates:	19 g
Protein:	0 g
Cholesterol:	1 g
Sodium:	102 mg
Fiber:	1 g
Sugars:	11 g
Calculated per serving.

by Back Porch Paleo

Serves: 12

Ingredients

Sopapillas

.75 cup Otto’s Naturals Non-GMO Cassava Flour
1 Tbsp Lard, can sub organic shortening
1 tsp Baking Powder
.25 tsp Sea Salt
.5 cup Water, + additional tbsp as needed, see recipe notes

Garnish

.5 cup Honey, for drizzle or dipping as desired
1 - 2 Tbsp Maple Sugar, can sub granulated or coconut sugar

additional ingredient

3 - 4 cups Avocado Oil, for frying, approx. 4" deep, amount will vary depending on pan size.

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

You’ll need about 4" of oil for frying, use a heavy bottomed pan that accommodates this and a long handled strainer to remove them.
In a medium bowl, combine flour, baking powder, salt and lard, working together with your fingertips until you have a crumbly texture.
Add water and mix with a wooden spoon until it all comes together, knead dough between your hands for about a minute. Wrap in plastic and let dough rest for 30 minutes.
Begin heating up oil, you’ll want it to be about 375-385̊°, if oil is too hot they will NOT puff up when you fry them.
Roll dough out between two pieces of parchment paper, lightly dusted with flour, to approximately ¼” thick.
Cut into triangles about 3½” at their widest part or cut them into squares.
Drop into hot oil one at a time. They should sink to the bottom, then float back up to the top and begin puffing up. Once the bottom side is brown, flip over and continue frying until both sides are golden brown.
Remove from oil to a paper towel lined pan and repeat with remaining dough. Keep fried sopapillas warm in the oven on the “warm” setting until ready to enjoy, then serve with honey and a sprinkle of maple or coconut sugar as desired.