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Tortas Fritas

Serves 8 Bread vegetarian, Breads & Pastry

Tortas Fritas

Tortas fritas are the comfort food of rainy days in Argentina. When the skies turn gray, it's almost instinctual to gather around with a thermos of mate and a plate of these golden, fried dough rounds. This tradition is so ingrained in the culture that it has become a weather proverb, suggesting that when it rains, tortas fritas are not far behind.

These comforting treats should be blistered and slightly crisp on the outside, yet tender and airy inside. A light dusting of sugar adds just the right touch of sweetness, perfectly balancing the savory dough. Serve them warm, alongside a steaming cup of mate, and savor the cozy simplicity of this beloved Argentinian custom.

Ingredients

  • 500 g (4 cups)flour
  • 80 g (3 oz)fat or butter
  • 1 tspsalt
  • 200 ml (3/4 cup)warm water
  • for fryingoil or fat
  • sugarto dust — optional

Method

  1. In a large mixing bowl, combine 500 g (4 cups) of flour and 1 teaspoon of salt. Add 80 g (3 oz) of fat or butter, breaking it into small pieces with your fingers. Rub the fat into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat is evenly distributed, creating a tender texture in the final product.
  2. Gradually add 200 ml (3/4 cup) of warm water to the flour mixture, stirring with a wooden spoon until a soft dough forms. Knead the dough lightly in the bowl for about a minute until it comes together smoothly. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes. This resting period allows the gluten to relax, making it easier to roll out.
  3. After resting, transfer the dough to a lightly floured surface. Roll it out to a thickness of about 5 mm (1/4 inch). Use a round cutter or a glass to cut out circles of dough, about 10 cm (4 inches) in diameter. Dock the centers of each round with a fork to prevent them from puffing up unevenly during frying.
  4. In a deep frying pan or pot, heat enough oil or fat to submerge the dough rounds. The oil is ready when a small piece of dough dropped in sizzles immediately and rises to the surface. Carefully place the dough rounds into the hot oil, frying them in batches. They should puff up and turn a golden brown color, which indicates they are cooked through.
  5. Once the tortas fritas are golden and puffed, use a slotted spoon to remove them from the oil. Drain them on paper towels to remove excess oil. If you prefer them sweet, sprinkle sugar over the hot tortas fritas immediately after draining.
  6. Serve the tortas fritas at once while they are warm and tender. They are traditionally enjoyed with mate, especially on rainy days, as part of a cherished Argentine custom.