Uruguayan recipe
How to make Tortas fritas
The whole Río de la Plata region
Thin, round pieces of fried dough with a little cut or hole in the middle, sprinkled with sugar or salt. They are sold at street stalls and fairs and are the classic partner for mate.
Ingredients
- 500 g plain flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 50 g beef dripping or butter, melted
- About 250 ml warm water
- Oil for frying
- Sugar, for sprinkling
Method
- Mix the flour, salt and baking powder in a bowl. Add the melted fat and enough warm water to make a soft dough.
- Knead for a few minutes until smooth, cover and leave to rest for 20 minutes.
- Roll the dough out to about 5 mm thick and cut rounds about 12 cm across. Make a small cut or hole in the middle of each one so it does not puff up like a balloon.
- Heat about 2 cm of oil in a deep pan. Fry the rounds one or two at a time for 1 to 2 minutes on each side, until golden. Take care with the hot oil.
- Drain on kitchen paper and sprinkle with sugar while still warm. Serve with mate or coffee.
Made it at home? Tick it off and it goes into your kitchen passport.
Uruguayans like to make tortas fritas on rainy days. One story says the gauchos of the countryside used to collect rainwater to make the dough.
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