Tortas Fritas
The Quirky Foodster Team
Ingredients
- Plain flour — 500 g (4 cups)
- Salt — 10 g (2 tsp)
- Lard or butter, melted — 50 g (3 1/2 tbsp)
- Baking powder — 10 g (2 tsp)
- Warm water — 200 ml (3/4 cup + 1 tbsp)
- Oil or lard, for frying
- Sugar, for sprinkling (optional)
Method
- Combine flour, salt and baking powder. Rub in the melted lard, then add warm water gradually to form a soft, non-sticky dough.
- Knead briefly, then rest covered for 20 minutes.
- Divide into small balls and flatten each into a thin disc, poking a small hole in the centre to help it fry evenly.
- Heat oil or lard to 180°C (350°F) and fry each disc for 1-2 minutes per side until puffed and golden.
- Drain on paper towel and sprinkle with sugar, or serve plain with dulce de leche.
Introduction: Tortas fritas are simple discs of fried dough, traditionally made on rainy days across Argentina – so strongly associated with wet weather that ‘día de tortas fritas’ (torta frita day) is a recognised cultural phrase.
Cultural Background: Tortas fritas are simple discs of fried dough, traditionally made on rainy days across Argentina – so strongly associated with wet weather that ‘día de tortas fritas’ (torta frita day) is a recognised cultural phrase. Rooted in Spanish and criollo frying traditions, they are eaten warm with mate or a sprinkle of sugar.
Tips: The centre hole helps the torta fry evenly without a raw middle. Fry in oil that isn’t too hot, or the outside will brown before the inside cooks through.
Variations: Tortas fritas saladas: skip the sugar and serve with cold cuts and cheese instead, common as a savoury snack.
Vegetarian/Vegan: Vegetarian: Vegetarian already if made with butter instead of lard. Vegan: Use a plant-based butter or oil in place of lard, and fry in vegetable oil.
Storage: Best eaten fresh and warm the same day.
Reheating: Warm briefly in a dry pan or oven; they lose their signature texture after a day.
Nutrition: Per piece (approx. 60 g): 220 kcal, 4 g protein, 11 g fat, 27 g carbohydrate, 1 g fibre.
FAQs:
Q: Why do people eat these specifically on rainy days?
A: It’s a long-standing cultural tradition in Argentina and Uruguay – rain is seen as the ideal excuse to fry up a batch at home.
- Plain flour — 500 g (4 cups)
- Salt — 10 g (2 tsp)
- Lard or butter, melted — 50 g (3 1/2 tbsp)
- Baking powder — 10 g (2 tsp)
- Warm water — 200 ml (3/4 cup + 1 tbsp)
- Oil or lard, for frying
- Sugar, for sprinkling (optional)
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