It is said that whenever it rains “it is time to eat torta fritas” but what if we don’t wait for the downpour and prepare them whenever we want?
Cook fried cake On rainy days it is an Argentine tradition that dates back to the colonial periodIt is said that this climate was chosen because women would go out to collect the purest and cleanest water for cooking.
Nowadays this is not necessary, and gathering the necessary ingredients and having a craving for an Argentine pastry is enough to delight yourself with some torta fritas no matter what the forecast says. This recipe is a classic of our cuisine.
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Original recipe for fried cakes
Ingredients
- 2 cups of wheat flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons of butter (or margarine)
- 3/4 cup warm water (approximately)
- Oil for frying
Preparation
Prepare the dough:
- In a large bowl, mix together the flour, salt and baking powder.
- Add the butter and mix with your fingers until you get a sand-like texture.
- Add the warm water little by little, while kneading, until you have a soft, homogeneous dough. You may not need to use all of the water, so add it gradually until you achieve the desired consistency.
- Let the dough rest:
- Cover the dough with a clean cloth and let it rest for about 15-30 minutes.
Forming the cakes:
- Divide the dough into golf ball sized portions.
- Using a rolling pin, roll out each portion until you have a thin disk about 10-15 centimetres in diameter and approximately half a centimetre thick.
Frying the cakes:
- Heat enough oil in a large skillet over medium-high heat.
- When the oil is hot (but not smoking), place the cakes one by one in the pan.
- Fry each patty on both sides until golden brown and cooked through. This should take about 2-3 minutes per side, depending on the thickness of the patties and the temperature of the oil.
Drain and serve:
- Once they are golden brown, remove the fried cakes from the pan and place them on absorbent paper to remove excess oil.
- Serve the fried cakes hot, accompanied by dulce de leche, honey, jam or whatever you prefer.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
