Flat rounds of simple wheat dough deep-fried until puffed and golden with a crispy exterior and soft, pillowy center, traditionally eaten on rainy days with a cup of mate.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour and salt. Add oil and warm water gradually, kneading until smooth elastic dough forms.
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2
Rest dough covered for 15 minutes.
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3
Divide into 8 portions. Roll each into a flat round disc about 1cm thick.
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4
Poke a small hole in the center of each disc to help even frying.
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5
Fry in hot oil (175C) until puffed and golden on both sides, about 2 minutes per side.
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6
Drain on paper towels, sprinkle with sugar. Serve immediately.
Did You Know?
There is a beloved Uruguayan tradition that tortas fritas must only be made when it rains — families gather in the kitchen on rainy days to fry batch after batch while sharing mate.
Chef's Notes
Equipment Tips
- deep pot or skillet
- rolling pin
- slotted spoon
Garnishing
sugar dusting
Accompaniments
mate, hot chocolate
The Story Behind Torta Frita
Torta frita descends from the simple fried breads of the gaucho camps on the Uruguayan pampas, where cooks used basic pantry staples to create filling snacks. The rainy-day tradition likely originated because gauchos could not work in the rain and used the time to cook. Today it remains one of Uruguay's most cherished comfort food rituals.
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