Sopaipillas with Honey Ice Cream

  • Yield 6 servings

This is an easy version of a Mexican doughnut made with flour tortillas, similar to a Louisiana beignet.

Ingredients

6 small flour tortillas
Peanut oil for frying
1/2 cup sugar
1 tablespoon cinnamon
1 quart vanilla ice cream
1/2 cup honey
1 tablespoon grated lemon zest

Instructions

  1. Cut the flour tortillas into quarters or sixths. Heat the peanut oil in a deep-fat fryer to 370 to 400 degrees. Fry the tortilla quarters in batches in the hot oil until brown and crisp. Remove with a slotted spoon to a paper towel to drain.
  2. Mix the sugar and cinnamon in a bowl. Sprinkle the tortilla quarters with the cinnamon mixture.
  3. Combine the ice cream, honey and lemon zest in a chilled mixing bowl and beat until blended. Return the honey ice cream to the freezer, if desired, for a firmer consistency. Serve the sopaipillas with the ice cream.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc., River Road Recipes IV: Warm Welcomes, Entertaining Menus from Our Homes to Yours (the Junior League of Baton Rouge, Inc., 2004)

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