Torta Frita
Sign in to rate this recipe.
The Tale of Torta Frita
This simple fried dough is traditionally cooked on rainy days across Uruguay and Argentina, a humble rural custom tied to gaucho culinary life. No single inventor is documented; it remains a beloved comfort food whenever the weather turns.
Ingredients
Scale:· 6 servings
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp melted lard or butter
- 3/4 cup warm water
- vegetable oil for frying, sugar for dusting
Instructions
- 1Combine flour, baking powder and salt in a bowl.
- 2Add the melted lard or butter and warm water, mixing until a soft, slightly sticky dough forms.
- 3Knead briefly until smooth, then cover and rest for 15-20 minutes.
- 4Divide the dough into small balls and flatten each into a thin disc, poking a small hole or slit in the center to help it cook evenly.
- 5Heat oil in a deep pan to medium heat.
- 6Fry the discs in batches until puffed and golden brown on both sides, about 2-3 minutes per side.
- 7Drain on paper towels and dust generously with sugar while still warm; serve with mate or coffee.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.