Blue Corn Sopaipillas Recipe

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Mexican Appetizer Recipes

Ingredients:

1 cup am blue cornmeal
1 cup am unbleached white flour
2 tsp non-alum baking powder
1/4 tsp sea salt (optional)
3/4 cup water (approximately)
1 tbsp honey (optional)

Instructions:

Mix dry ingredients in bowl, knead in water to make stiff dough. Coat
rolling pin with oil and roll out dough to 1/4 inch thickness on
lightly floured surface. Cut triangular pieces about the size of
sandwich bread slices, cut diagonally. Fry sopaipillas in several
inches of hot oil, pushing them under until they puff up like
pillows. Turn once. Remove and drain. Serve with honey and cinnamon.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias

Servings: 1

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Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso

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