Archive | December 30, 2013

On The Menu: Pomplinies

pompinies1 (2)I don’t really care for traditional breakfast foods, but every Sunday I always make brunch. Usually the traditional pancakes, scrambled eggs, French toast and fruit, eggs Benedict, and the best bacon. But one of my favorite comfort foods are pomplinies. They are a Puerto Rican fry bread topped with butter and sugar and eaten with refried beans. (When I went to Puerto Rico last year, I was so happy to order them in a restaurant and have them served exactly as we make them!)  Whether my grandmas made them for breakfast or on a rainy night, they always hit the spot. I remember being a young child and watching the dough go round in the food processor. I used to play with the dough and would try my best to roll out the pieces. This is one of those recipes that everyone in the family knows how to make and all eat the same way. I wanted to be sure that my niece has her family recipe. 


4 cups flour

1/4 cup baking powder

1 tbsp. salt

Oil for frying


1. In a food processor, combine flour, baking powder, and salt.

2. Slowly add cold water until dough forms.

3. Remove dough and let stand 15 minutes.

4. Pinch off pieces of dough about half the size of a golf ball.

5. Roll out individual pieces until they are 1/4 inch thick. (Sprinkle with flour to prevent them from sticking.)

6. Fill a large fry pan with 1/4 inch of oil.

7. When oil is very hot, carefully place the dough in the center of the pan.

8. Use a spatula to splash hot oil across the top of the dough to help it rise in the middle.

9. Fry to golden brown on each side and place in a strainer lined with a paper towel.

10. Serve with refried beans, butter, and sugar.

Serves 4-6