Tortas Fritas
Puffed rounds of fried dough that Argentines start making the moment rain settles in for the day.
Photo : Horacio Cambeiro · CC BY-SA 3.0
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
- Difficulty
- Easy
Method
- Mix the flour, salt and baking powder in a bowl. Make a well in the centre.
- Pour the oil and warm water into the well. Bring the dough together by hand.
- Knead for 8 minutes on the worktop, until the dough turns supple and stops sticking.
- Cover with a cloth and rest for 30 minutes. The rest relaxes the gluten so the dough will roll out.
- Divide into twelve balls. Roll each to 5 mm and push a hole through the centre with your finger.
- Heat the oil to 180°C. Fry the rounds one at a time, 1 minute per side.
- Drain on kitchen paper and roll them in sugar while they are still hot.
That hole in the middle earns its place. It lets steam escape from the centre, and without it the dough balloons and stays raw at the core.
