Torta frita
Torta frita, from above
VegUruguay

Torta frita

Simple fried dough with a hole in the middle. Uruguay's rainy day ritual, best with mate.

40 minTime
7 gProtein each
mildSpice
When it rains2 chapters · 1 min read

Make it your way

Grandma's wayFried dough discs.
The original
399kcalsame
7 gproteinsame
2 gfibresame
40minutessame

Torta frita.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)3¼ cups
Butter3 tbsp, or lard
Baking powder1½ tsp
Salt1 tsp
Water¾ cup, warm
Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed
Sugarto sprinkle, optional

Method

4 steps
  1. 1Rub the butter into flour, baking powder and salt, add warm water and knead smooth. Rest 15 minutes.
  2. 2Divide into 12 balls and stretch each into a thin 15 cm disc with a small hole in the centre.
  3. 3Fry in hot oil about 2 minutes a side until golden and bubbly.
  4. 4Drain and sprinkle with sugar if you like.
Serve it like this

Stack on a plate, sugared or plain, and serve with mate or coffee on a rainy afternoon.

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Make it a meal

What goes with Torta frita: a bread or rice, a side, something to drink and something sweet.

With a main Chivito35 min
On the side Bengali aloo dum40 min
On the side Jeera aloo30 min
To drink Café de olla15 min
To drink South Indian filter coffee20 min
Something sweet Dulce de leche150 min
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