Sopapillas

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, baking powder, and salt. Cut in the shortening or lard using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add warm water, stirring with a wooden spoon until a soft, sticky dough forms.
2. Knead the dough
   Turn dough onto a floured surface and knead gently for about 2 minutes until smooth and elastic. Place in a clean bowl, cover with a damp cloth, and let rest for 20 minutes to allow the gluten to relax.
3. Roll and cut the dough
   On a lightly floured surface, roll the dough to about 1/4-inch thickness. Using a knife or pizza cutter, cut the dough into 3-inch squares or triangles. Cover the cut pieces with a cloth to prevent them from drying out.
4. Heat the oil
   In a deep, heavy pot or deep fryer, heat the vegetable oil to 375°F (190°C). Use a cooking thermometer to monitor the temperature, as oil that's too cool will make greasy sopapillas and oil that's too hot will burn them.
5. Fry the sopapillas
   Carefully drop 2-3 dough pieces into the hot oil. They should immediately puff up and float to the surface. Fry for about 30 seconds on each side until golden brown. Use a slotted spoon or tongs to flip them over.
6. Drain and cool
   Remove the sopapillas with a slotted spoon and place on paper towels to drain excess oil. Continue frying the remaining dough pieces, adjusting the heat as necessary to maintain the oil temperature.
7. Serve warm
   Serve the sopapillas warm, drizzled with honey. Alternatively, dust with powdered sugar, roll in cinnamon sugar, or serve with chocolate sauce. For a savory option, serve with beans, meat, or cheese.