Tortas fritas are a Río de la Plata recipe traditionally made on rainy days, when farm work was interrupted and it was the perfect time to light the fire and share mate with these freshly fried dough rounds.
They’re made with a simple dough of flour, fat, and water, rolled out and fried until golden and crisp outside, tender inside.
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Argentine Fried Dough
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 pieces
- Category: Appetizer
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 190
Ingredients
- 500 g of all-purpose flour (about 17.5 oz)
- 4 tablespoons of fat or butter
- 1/2 cup of warm water
- 2 teaspoons of salt
- 1 teaspoon of baking powder (optional, for a lighter result) (optional)
- as needed of oil or fat, for frying
- to taste of sugar, for dusting (optional)
Instructions
- Mix the dry ingredients, place the flour, salt, and baking powder (if using) in a bowl, and make a well in the center.
- Add the fat, pour the melted fat or butter into the center of the well.
- Add the water, gradually add the warm water, mixing from the center outward until you get a soft dough.
- Knead, work the dough for a few minutes until smooth and even. Let it rest for 15 minutes.
- Roll and cut, stretch the dough by hand until thin, and cut it into rounds, making a small hole in the center of each one.
- Fry, heat plenty of oil or fat and fry the tortas one or two at a time, until golden on both sides.
- Drain, remove onto paper towels to remove excess fat.
- Serve, dust with sugar if you like, and serve hot, fresh out of the pan.
Tips for getting them right
- The hole in the center of each torta helps it cook evenly inside and out.
- Using self-rising flour or adding a bit of baking powder makes them lighter and fluffier.
- The oil should be hot but not smoking, so the tortas don’t absorb too much fat.
- They’re best eaten fresh and hot, paired with mate.
Traditional variations
- The original recipe didn’t include sugar, but over time dusting them with sugar became very popular.
- Some families fill them with dulce de leche after frying, for a sweeter version.
How to serve
Tortas fritas are served hot, fresh out of the fryer, paired with mate or coffee.
They’re a classic for rainy days in Argentine and Uruguayan households.
Recommended sides
- Mate
- Coffee with milk
- Dulce de leche
Did you know?
In rural households, rain interrupted daily farm chores, and that free time was used to light the fire and share freshly made tortas fritas with the family.
Dusting the tortas fritas with sugar wasn’t part of the original recipe, but over time it became a common custom followed by most Argentines today.
Frequently Asked Questions
The hole helps the torta cook more evenly, both inside and out, during frying.
In rural households, rain interrupted farm chores, and that free time was used to light the fire and share freshly made tortas fritas with mate.
No, dusting them with sugar is a custom that was added over time, though today it's a common part of the recipe for most Argentines.
Using self-rising flour or adding a bit of baking powder to the dough helps the tortas fritas come out lighter and fluffier.
