Couchsurfing guest Lucía Piccininno challenged me to make the Tortas Fritas of her native land Uruguay. I dont think she actually expected I would, but I had a crack this evening and she tells me the results are exactly the way they are supposed to taste! They are made with hot oil and sprinkled with sugar, so I am calling them South American Sufganiyot. I used this recipe which replaces lard with butter because you cant find lard in Melbourne supermarkets anymore. Dont tell the rest of the lads on the strike committee or theyll put on their flat caps and therell be trouble at tmill. And dont even bothering to ask about getting hold of dripping. Next theyll be telling me theres no tripe, jellied eels or black pudding! Tortas Fritas - Fried Bread The traditional recipes for Tortas Fritas call for grasa de vaca, or beef lard, Ive chosen here to replace it with butter, and to fry it in vegetable oil. You will also see variation in using eggs, and warm milk or warm water, rather than a combination of the two. Tortas Fritas are traditionally served on a rainy day with yerba mate. 6 tablespoons butter, melted and cooled slightly 2 cups flour 2 teaspoons baking powder 1 teaspoon salt about 1/3 cup warm milk about 1/3 cup warm water vegetable oil (or other neutral oil), for frying (about 2 cups) Granulated sugar, for topping (about 1/2 cup) BY HAND METHOD Heat the oil for frying in a large, deep skillet. Meanwhile, mix the flour, baking powder and salt in a large bowl. Make a well in the center of the flour, and pour in the melted butter. Heat the water and milk together until hot, but not boiling. Mix the four and butter, and add in the milk and water mixture, reserving a little of the milk/water combination. Youll want just enough moisture to make a smooth, uniform dough, not make it mushy. Mix the dough well, adding more of the milk/water mixture if needed. Turn the dough out onto a clean surface and knead well, making a smooth, uniform dough. Divide the dough into 12 balls, rolling them between the palms of your hands; they should be roughly the size of an egg, and let rest 10 minutes. Roll the dough into a circular shape using your hand, and then a rolling pin. Poke a hole in the center. Place into the heated oil, being careful of splattering. (Three or four can be fried at once, depending on the size of your skillet.) Your oil should be very, very hot--about 450 degrees Fahrenheit. Fry until golden on the side facing down (about 20 to 30 seconds) and then using tongs, flip the Torta Frita and repeat the frying on the other side. Remove to drain on paper towels, and then sprinkle with the granulated sugar just before serving. FOOD PROCESSOR METHOD Heat the oil for frying in a large, deep skillet. Meanwhile in the bowl of the food processor, combine the flour, baking powder and salt and mix well. Add in the melted butter and process until combined, and heat the milk and the water combined. Add the hot milk/water combined a little at a time until the dough comes together and becomes uniform, but not too wet. Remove the dough from the processor and turn out onto the counter. Knead well, making a smooth, uniform dough. Divide the dough into 12 balls, rolling them between the palms of your hands; they should be roughly the size of an egg, and let rest 10 minutes. Roll the dough into a circular shape using your hand, and then a rolling pin. Poke a hole in the center. Place into the heated oil, being careful of splattering. (Three or four can be fried at once, depending on the size of your skillet.) Your oil should be very, very hot--about 450 degrees Fahrenheit. Fry until golden on the side facing down (about 20 to 30 seconds) and then using tongs, flip the Torta Frita, and repeat the frying on the other side. Remove to drain on paper towels, and then sprinkle with the granulated sugar just before serving.
Posted on: Thu, 18 Dec 2014 12:16:12 +0000
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