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?
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?
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.
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