Uruguayan tortas fritas

Uruguayan tortas fritas

uruguayan-tortas-fritas-recipe

Uruguayan tortas fritas fit right into my gluttonous nature of gorging myself when I come across any form of fried pastry. I can’t be alone, right?

uruguayan-tortas-fritas-recipe

And how appropriate that it was raining on the day that I made these delightful little discs of pleasure. To explain, I’ve learned that making and eating tortas fritas is a relatively common activity when the sky isn’t so blue and the ground isn’t so dry, in Uruguay.

Why get wet outside when you can stay indoors and dose up on a pile of these little fellas?

uruguayan-tortas-fritas-recipe

Traditionally, or so I’ve learned, tortas fritas are nothing more than deep-fried pastry that’s liberally tossed in sugar before enjoyed with a maté or coffee. Until I came across some folk that like to serve theirs with dulce de leche.

Now we’re talking.

Two types of sugar over fried pastry? Um, yes please.

uruguayan-tortas-fritas-recipe

I’m sure the normal thing to do is tear the torta frita and dip it into the sweet dulce de leche, pretty much until all that’s left is fingers and half of your face coated with sugar like a two year old. A stack of anything is often more impactful, so why not pile ’em up and drizzle the entire thing with dulce de leche?

I did say I was a glutton.

Ps – no cutlery required.

Recipe adapted from here

uruguayan-tortas-fritas-recipe

 

Print Recipe
Uruguayan tortas fritas
Like a bit of fried sweet dough in your life? Well then try these Uruguayan tortas fritas drizzled with dulce de leche. You know you want to.
Uruguayan torta frita recipe
Course Dessert
Cuisine Uruguayan
Servings
pieces
Ingredients
Dulce de leche
Course Dessert
Cuisine Uruguayan
Servings
pieces
Ingredients
Dulce de leche
Uruguayan torta frita recipe
Instructions
  1. Combine the flour and salt in a large mixing bowl. Make a well in the centre and pour in the shortening and warm milk. Using your fingers, gradually mix it all together until a dough forms. Take the dough out of the bowl and knead it on a clean surface for 5 minutes. Divide the dough into 8 even pieces, roll each piece into a ball, then cover with a tea towel and set aside.
  2. Pour the oil into a large saucepan and heat over a low flame. The oil should be around 180°C to cook the torta frita.
  3. Roll each piece of dough with a rolling pin to an 11 cm diameter, or if you own a tortilla press, use it. Use your finger to make a hole in the centre.
  4. To cook the discs of dough, gently put them into the hot oil and allow it to cook on one side until it's bubbly and golden, then carefully flip it over to cook the other side. Drain the cooked torta frita on paper towels, and when they're all cooked, toss them in the caster sugar.
Dulce de leche
  1. Preheat the oven to 220°C.
  2. Pour the condensed milk into an ovenproof container, cover it tightly with foil, then put the container in a larger ovenproof container or pot with high sides.
  3. Bring 1 litre, or so, of water to the boil. Pour the boiled water in the larger container to create a water bath, making sure the water level is higher than the condensed milk. Transfer it all to the oven and bake for 1½ - 2 hours. It may even take longer to cook as it depends on what kind of container you've put the condensed milk into.
  4. Be sure to give the condensed milk a stir every half hour, or so. The longer it cooks, the thicker and darker it will get. If it becomes too thick, you can easily dilute it by whisking in a small amount of hot water.
  5. Keep it in a sealed container in the fridge.
Share this Recipe
  • I’ve always wanted to make dulce de leche. This looks like an excellent excuse!

  • Dulce de leche can make anything better! Here in the southwest, we have another version made with goat’s milk – cajeta! It is wonderful, too! Now, if I could only think of something to put it on… like a torta frita!

    • Ooh I need to track down some cajeta now. Not that I can handle too much of a sugar hit, but in small doses I’m ok. You could always make a torta rogel, there’s a variation of those everywhere down here!

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