Can You Make Sopapillas in an Air Fryer Discover How

Yes, you can make crispy, golden sopapillas in an air fryer—no deep frying required. This quick and easy method delivers the same fluffy, pillowy texture with less oil and in less time, making it a game-changer for homemade Mexican treats. Perfect for weeknight desserts or appetizers, air-fried sopapillas are a healthier twist without sacrificing flavor or crunch.

Key Takeaways

• Yes, you can! Air fryers make crispy sopapillas quickly with less oil.
• Preheat for perfection: Always preheat the air fryer for even cooking.
• Use minimal oil: A light spray ensures golden, flaky results every time.
• Batch smartly: Avoid overcrowding; cook in batches for best texture.
• Serve immediately: Enjoy hot for the crispiest, most delicious outcome.
• Customize easily: Add honey, cinnamon, or fillings after frying.

Why You Should Try Making Sopapillas in an Air Fryer

Let me tell you about the time I accidentally discovered that you can make sopapillas in an air fryer. I had just finished a busy workday, craving something warm, fluffy, and slightly sweet—something that reminded me of my abuela’s kitchen. But deep frying? Not exactly my idea of a relaxing evening. I stared at my air fryer, wondering if it could do more than just reheat leftovers. That’s when it hit me: why not try making sopapillas?

For those who might not know, sopapillas are a beloved staple in Southwestern and Mexican cuisine. These pillowy fried dough treats puff up beautifully in hot oil, then get drizzled with honey or dusted with cinnamon sugar. Traditionally, they’re deep-fried, which can be messy, time-consuming, and a little intimidating for home cooks. But what if you could skip the vat of oil and still get that same golden, crispy-on-the-outside, soft-on-the-inside result? That’s where the air fryer comes in.

What Are Sopapillas and Why the Air Fryer Might Be a Game Changer

Sopapillas are more than just fried dough—they’re a cultural experience. Originating from Native American and Spanish culinary traditions, they’re often served as a dessert, a snack, or even a savory side. But their deep-fried nature means they’re often reserved for special occasions or restaurant visits. That’s where the air fryer steps in as a modern kitchen hero.

The Traditional Method: Why It’s Not Always Ideal

Deep frying sopapillas requires heating a large amount of oil—usually vegetable, canola, or peanut oil—to around 350°F (175°C). This process can be:

• Messy: Oil splatters, lingering odors, and cleanup can be a hassle.
• Time-consuming: Waiting for the oil to heat up and cool down adds extra steps.
• Less healthy: Soaking up oil increases the calorie and fat content significantly.
• Risky: Hot oil poses a burn hazard, especially around kids or pets.

I remember my first attempt at deep-frying sopapillas—oil bubbled over, my smoke alarm went off, and I ended up with more smoke than sopapillas. Not exactly a success story.

How the Air Fryer Changes the Game

The air fryer uses rapid hot air circulation to mimic the crisping effect of deep frying, but with a fraction of the oil. For sopapillas, this means:

• Less oil: You can use just 1–2 teaspoons of oil per batch instead of cups.
• Easier cleanup: No greasy stovetop or oil disposal.
• Faster prep: No waiting for oil to heat—just preheat the air fryer in 3–5 minutes.
• Consistent results: Even heat distribution reduces the risk of undercooked or burnt spots.

And here’s the best part: the texture. When done right, air-fried sopapillas are just as airy and puffy as their deep-fried counterparts, with a delicate crisp on the outside. My family couldn’t tell the difference—except for the fact that I wasn’t covered in oil afterward!

Step-by-Step Guide: How to Make Sopapillas in an Air Fryer

Making sopapillas in an air fryer is surprisingly simple. You don’t need any special equipment beyond your air fryer and a basic dough recipe. Here’s how I do it—tried, tested, and approved by my pickiest eaters (my kids and husband).

Ingredients You’ll Need

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon baking powder
• 1 teaspoon sugar (optional, for a slightly sweet dough)
• 1/2 teaspoon salt
• 2 tablespoons cold butter or shortening (cut into small pieces)
• 3/4 cup warm water (may need a splash more)
• 1–2 teaspoons neutral oil (like canola or avocado) for brushing
• Cinnamon sugar or honey for serving

Tip: For a fluffier texture, you can substitute 1/2 cup of the flour with cake flour. I’ve tried this, and it makes the sopapillas even lighter.

Making the Dough

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. Add the cold butter or shortening. Use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. This step is crucial—it helps create those flaky layers.
3. Gradually add the warm water, mixing with a wooden spoon or your hands until a shaggy dough forms. Knead gently for 2–3 minutes until smooth. Don’t overwork it, or the sopapillas will be tough.
4. Cover the dough with a damp cloth or plastic wrap and let it rest for 15–20 minutes. This relaxes the gluten and makes rolling easier.

Pro tip: If the dough feels too sticky, add a little more flour. Too dry? Add water, one teaspoon at a time. The dough should be soft but not tacky.

Rolling and Shaping

1. Lightly flour your work surface and rolling pin. Divide the dough into 8–10 equal pieces (golf ball-sized).
2. Roll each piece into a thin circle or oval, about 1/8-inch thick. Don’t worry about perfect shapes—sopapillas are meant to be rustic!
3. Optional: Cut a small slit in the center of each to help them puff evenly. This mimics the traditional method and prevents uneven cooking.

Note: Thinner is better. If the dough is too thick, it won’t puff as much and may turn out dense. I once rolled them too thick, and they came out more like biscuits—still tasty, but not the light, airy texture we love.

Air Frying: The Crucial Step

1. Preheat your air fryer to 375°F (190°C) for 3–5 minutes.
2. Lightly brush both sides of each sopapilla with oil. This helps them crisp up without drying out.
3. Place 2–3 sopapillas in the air fryer basket, leaving space between them. Overcrowding prevents proper air circulation and puffing.
4. Cook for 6–8 minutes, flipping halfway through, until golden brown and puffed. They should feel light and airy when done.
5. Remove and let cool for 1–2 minutes—they’ll continue to crisp slightly as they cool.

My experience: I’ve used both basket-style and oven-style air fryers. The basket type gives more consistent results, but oven-style models work well too if you rotate the trays. Just keep an eye on them—every air fryer is a little different.

Serving Suggestions

Serve sopapillas warm for the best texture. Here are a few ways to enjoy them:

• Classic: Drizzle with honey and sprinkle with cinnamon sugar. My kids’ favorite!
• Savory twist: Fill with scrambled eggs, cheese, and green chiles for a breakfast sopapilla.
• Ice cream sandwich: Sandwich a scoop of vanilla ice cream between two sopapillas and dust with powdered sugar. A dessert dream!

For a fun twist, I once made mini sopapillas and turned them into bite-sized appetizers, topped with black beans, pico de gallo, and a dollop of sour cream. A hit at my last party!

Tips and Tricks for Perfect Air-Fried Sopapillas

Even with the best recipe, things can go wrong. Here are the lessons I’ve learned after countless batches (and a few flops).

Why Some Sopapillas Don’t Puff

If your sopapillas come out flat instead of puffy, here’s what might be happening:

• Dough too thick: Roll them thinner—1/8-inch is ideal.
• Not enough heat: Preheat the air fryer thoroughly. A cold air fryer won’t create the steam needed for puffing.
• Overcrowding: Give each sopapilla space to expand. Cook in small batches.
• Too much oil: While oil helps crisp the outside, too much can weigh down the dough and prevent puffing.

I once tried cooking four sopapillas at once in a small basket—disaster. They stuck together and barely puffed. Lesson learned: patience pays off.

Adjusting for Different Air Fryer Models

Not all air fryers are created equal. Here’s how to adapt:

• Basket-style air fryers: These are usually more powerful. Cook for 6–7 minutes, flipping at 3–4 minutes.
• Oven-style air fryers: These may have less intense heat. Cook for 7–8 minutes, rotating trays halfway.
• Small vs. large capacity: Smaller models may need shorter cook times. Start checking at 5 minutes.

My hack: I keep a notebook with cooking times for different air fryer models I’ve used. It saves me from guessing every time I try a new recipe.

Storing and Reheating

• Room temperature: Store cooled sopapillas in an airtight container for up to 2 days. They’ll lose some crispness but stay soft.
• Freezing: Freeze unbaked or cooked sopapillas on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months.
• Reheating: Air fry at 350°F for 2–3 minutes to restore crispness. Microwaving works but makes them chewy—not ideal.

I love making a big batch on Sunday and freezing the extras. It’s like having homemade sopapillas on demand!

Common Mistakes to Avoid (And How to Fix Them)

Let’s be honest—everyone makes mistakes in the kitchen. Here are the most common pitfalls with air-fried sopapillas and how to fix them.

Mistake 1: Dense, Chewy Sopapillas

Cause: Over-kneading the dough or using too much flour.

Fix: Knead just until smooth, and use a light touch when rolling. Measure flour by spooning it into the measuring cup, then leveling off—don’t scoop directly from the bag.

My confession: I once added extra flour because the dough felt sticky, and the sopapillas turned out like hockey pucks. Now I trust the process and add water instead.

Mistake 2: Burnt Edges, Undercooked Center

Cause: Too high heat or uneven air circulation.

Fix: Lower the temperature to 360°F if your air fryer runs hot. Flip halfway through and check for doneness with a toothpick—it should come out clean.

I use a small digital thermometer to check the internal temperature—around 200°F is perfect.

Mistake 3: Sticking to the Basket

Cause: Not enough oil or a non-stick basket that’s worn out.

Fix: Brush both sides generously with oil. Line the basket with parchment paper (with holes for air flow) if needed.

My air fryer basket got scratched, so I started using parchment. Works like a charm!

Mistake 4: No Puffing

Cause: As mentioned earlier—thick dough, cold air fryer, or overcrowding.

Fix: Roll thinner, preheat thoroughly, and cook in small batches. Also, avoid opening the basket too early—the steam needs to build up.

I once peeked at 3 minutes and ruined the puffing. Now I set a timer and wait.

Comparing Air-Fried vs. Deep-Fried Sopapillas: A Side-by-Side Look

To settle the debate once and for all, I did a little experiment. I made two batches: one deep-fried, one air-fried. Here’s what I found.

Taste and Texture

Both batches were delicious, but there were subtle differences:

• Deep-fried: Crispier exterior, slightly greasy mouthfeel, buttery richness.
• Air-fried: Lightly crisp outside, tender inside, less oily. The flavor was more “dough-forward” without the oil taste.

My husband preferred the deep-fried version for the crunch, but I loved the air-fried ones for being lighter and less messy.

Nutritional Comparison

	Deep-Fried Sopapilla (1)	Air-Fried Sopapilla (1)
Calories	180–200	120–140
Total Fat	10–12g	3–4g
Saturated Fat	2–3g	0.5–1g
Carbohydrates	20–22g	20–22g
Protein	3–4g	3–4g

Note: Values are approximate and based on standard recipes. Air-fried sopapillas save about 40–50% in calories and fat—huge for anyone watching their intake.

Time and Effort

• Deep-fried: 20–25 minutes (including oil heating and cleanup).
• Air-fried: 15–20 minutes (including preheating and flipping).

The air fryer wins for convenience. No oil to heat, no splatters to clean, and no lingering smell.

Which Should You Choose?

It depends on your priorities:

• For special occasions: Deep-frying gives that authentic, restaurant-quality crunch.
• For everyday cooking: Air-frying is faster, healthier, and just as satisfying.
• For beginners: The air fryer is far less intimidating.

Personally, I now make air-fried sopapillas at least once a week. They’re a hit with my family, and I don’t have to stress about the oil.

Final Thoughts: Should You Make Sopapillas in an Air Fryer?

So, can you make sopapillas in an air fryer? Absolutely—and you should. The air fryer transforms this traditionally indulgent treat into something you can enjoy regularly without guilt or hassle. The texture might not be *exactly* the same as deep-fried, but it’s darn close—and in many ways, better.

You get the same fluffy, puffy interior, a lightly crisp exterior, and all the flavor, with a fraction of the oil, time, and mess. Plus, it’s a great way to introduce kids to cooking (just keep them away from the hot air fryer, of course).

Whether you’re craving a nostalgic dessert, looking for a healthier alternative, or just want to impress your family with something homemade, air-fried sopapillas are a winner. Give them a try—I promise you won’t regret it. And if you mess up the first time? That’s okay. Even my abuela didn’t get it perfect on her first try. The important thing is to have fun, experiment, and enjoy the process. After all, that’s what cooking is all about.

Frequently Asked Questions

Can you make sopapillas in an air fryer?

Yes, you can make sopapillas in an air fryer! This method yields crispy, golden results with less oil than traditional frying. Just brush the dough with oil and air fry at 375°F (190°C) for 5-7 minutes.

How do you cook sopapillas in an air fryer to avoid drying them out?

To keep air fryer sopapillas soft and fluffy, lightly brush them with oil or butter before cooking and avoid overcooking. Check them after 5 minutes to ensure they’re puffed and golden but not overly dry.

What’s the best temperature for making sopapillas in an air fryer?

The ideal temperature for sopapillas in an air fryer is 375°F (190°C). This ensures even cooking, crispiness, and the signature puff without burning or undercooking.

Do you need to preheat the air fryer for sopapillas?

Yes, preheating the air fryer for 3-5 minutes helps achieve consistent results. It ensures the sopapillas cook evenly and puff up properly right from the start.

Can you use store-bought dough to make sopapillas in an air fryer?

Absolutely! Store-bought pizza or biscuit dough works great for sopapillas in an air fryer. Just cut into squares, brush with oil, and cook as directed for a quick, delicious treat.

How long do sopapillas take in the air fryer compared to frying?

Air fryer sopapillas take just 5-7 minutes, similar to deep frying but with less mess and oil. The air fryer’s circulating heat ensures they cook quickly and evenly every time.