Can I make the dough ahead of time?
Yes, you can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and frying.
BREAKFAST
Uruguayan Tortas Fritas with Dulce de Leche
These traditional Uruguayan fried pastries are a delightful breakfast treat, especially on a rainy day. Crispy on the outside and soft on the inside, they are perfect when served warm with a generous dollop of rich dulce de leche.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
02
Add the melted unsalted butter and warm water to the dry ingredients. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes until smooth and elastic. Cover the dough and let it rest for 10 minutes.
03
Divide the dough into 12 equal pieces. Roll each piece into a thin, oval shape, about 4-5 inches long. Make a small slit in the center of each oval.
04
Heat the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
05
Carefully place 2-3 tortas fritas into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffed. Use tongs to flip them.
06
Remove the fried tortas fritas from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining dough.
07
Serve the warm tortas fritas immediately with a generous dollop of dulce de leche.
About This Recipe
These traditional Uruguayan fried pastries are a delightful breakfast treat, especially on a rainy day. Crispy on the outside and soft on the inside, they are perfect when served warm with a generous dollop of rich dulce de leche.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of sugar to the dough. Ensure your oil temperature is consistent for even frying; if it's too low, the tortas fritas will be greasy, and if too high, they'll burn before cooking through.
Easy Substitutions
If you don't have dulce de leche, honey or a sprinkle of cinnamon sugar can be used as a topping. Lard can be used instead of butter for a more traditional flavor in the dough.
Storage & Reheating
Tortas fritas are best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they will lose their crispness. Reheat briefly in a dry skillet over medium heat to warm through.
Serving Suggestions
Serve these warm tortas fritas with a side of hot mate or coffee. They also pair wonderfully with a fresh fruit salad or a simple sprinkle of powdered sugar.
Common Mistakes
Overcrowding the frying pan will lower the oil temperature, resulting in greasy tortas fritas. Not kneading the dough enough can lead to a tough texture. Rolling the dough too thick will prevent them from cooking through and puffing properly. Frying at too low a temperature makes them oily, while too high a temperature burns the outside before the inside cooks.
Frequently Asked Questions
What if I don't have a deep-fry thermometer?
You can test the oil by dropping a small piece of dough into it. If it sizzles and floats to the top within a few seconds, the oil is ready.
Can I use a different type of oil for frying?
Any neutral-flavored oil with a high smoke point, such as canola or sunflower oil, will work.
MORE TO KNOW
The key to perfectly puffed tortas fritas is the right oil temperature and not overcrowding the pan. Using a thermometer is highly recommended to maintain the ideal 350°F (175°C). The small slit in the center helps the dough cook evenly and prevents it from puffing up too much in the middle, ensuring a consistent texture. This recipe is a staple in Uruguayan homes, often enjoyed during mate time or as a comforting snack on a cool day.
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