Tortas Fritas
Argentine fried cakes that are crispy on the outside and tender inside, traditionally served warm with mate.
Ingredients
- wheat flour500 g
- water250 ml
- salt10 g
- rendered pork fat50 g
- frying oil500 ml
Instructions
Warm the water to 35–40 °C and dissolve the salt in it. Melt the lard, without letting it come to a boil.
Pour the flour into a bowl, make a well in the center, and add the warm salted water and melted lard. Mix, then knead into a smooth, elastic dough for 8–10 minutes.
Cover the dough with a towel and let it rest for 1 hour at room temperature.
Divide the dough into 8 equal portions. Roll each one out into a round cake about 12 cm in diameter and 3–4 mm thick; make a hole in the center for even frying.
Heat frying oil to 175–180 °C in a deep pan. Fry the cakes in batches for 1–2 minutes per side, until golden brown.
Transfer the finished tortas fritas to a paper towel to absorb excess oil, and serve warm.
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