Torta Frita Recipe from Uruguay
Torta Frita Uruguayan style!
Similar to American funnel cakes or Italian "pizza frite" Torta Frita is a typical rainy day snack in Uruguay, bascially a fried dough eaten by itself or with dulce de leche.
Ingredients:
4 cups All-Purpose flour
1 tablespoon of salt
1½ cup of warm water
2 tablespoons of lard or shortening
1 cup of lard or shortening for frying
1. In a large mixing bowl, place flour and salt. Mix dry ingredients.
2. Make a hole in the middle of flour mixture and pour in warm water, mix well until dough is formed.
3. Flour a clean surface and begin to knead the dough. Add 2 tbsp of lard or shortening and knead thoroughly until dough is soft and until you feel the dough "pop". You can also work the dough in sections if it is too large.
4. On your floured surface, Roll out the dough to a 1/2 inch thickness. Make sure not to roll out your dough too thin, or else the tortas will come out hard.
5. Cut your dough to your desired shape. Some people like large round pieces, or smaller squares or even triangles! Traditionally, torta fritas are round with a hole in the middle, but it's all a matter of what you like best.
6. Once you've cut your dough to your liking, it's time to fry your dough. In a frying pan, put 1 cup of lard or shortening over medium-high heat until hot. Gently place a few pieces of dough at a time in the grease. The dough should inflate or start to bubble. Be careful to flip them so that they are golden on both sides. When you take them out of the grease, place them in a bowl or container with paper towels so they drip and absorb all the extra grease.
7. Eat and enjoy with dulce de leche and a nice Mate!
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