Teresa's Recipes
Tortas Fritas
Tortas Fritas are delightful Argentine fried breads, celebrated for their crispy exterior and soft, fluffy interior. Traditionally enjoyed during the rainy season or as a comforting snack, these golden treats can be savored plain or dusted with sugar, making them a versatile addition to any meal. Perfect for breakfast, paired with a steaming cup of mate, or as a delicious afternoon snack, Tortas Fritas bring a taste of Argentina to your kitchen.
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 2 tablespoons Sugar
- 1/2 cup Milk
- 1/4 cup Water
- for frying Vegetable oil
- for dusting (optional) Additional sugar
Dietary Notes
- Servings: 6
- Dish Type: Snack
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 12g
- Carbs: 30g
- Protein: 3g
- Sodium: 200mg
- Sugar: 5g
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Add the sugar, milk, water, and vegetable oil to the dry ingredients. Mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until it is smooth and elastic.
- Divide the dough into 6 equal portions. Shape each portion into a round ball.
- Heat vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
- Flatten each dough ball into a disc shape, about 1/4 inch thick. Make sure they are evenly shaped for consistent cooking.
- Carefully fry the discs in the hot oil for about 2-3 minutes on each side, or until they are golden brown and puffed up.
- Using a slotted spoon, remove the fried tortas fritas from the oil and drain on paper towels to remove excess oil.
- If desired, dust the warm tortas fritas with additional sugar before serving. Serve warm and enjoy!
Tips
- For a sweet variation, try adding cinnamon or vanilla extract to the dough.
- Serve with dulce de leche or jam for a delicious dipping option.
- These can also be enjoyed with savory toppings like cheese or ham for a different twist.