Torta Frita Criolla (Argentinian frybread)
Home cooking
Roll the portions to a similar thickness so they fry at the same rate. Cook one piece first to check the heat and let the rest drain before serving.
- Servings (recipe yield)
- Not provided
- Prep time
- Not provided
- Cook time
- 10 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1.1 pound (1/2 kilo) of all-purpose flour.
- 4 tablespoons lard or butter.
- 1/2 cup water mixed with a teaspoon of salt.
- Oil or grease of choice for frying. (Modern Argentines use refined tallow or sunflower seed oil, but for the real gaucho way, unrefined lard or tallow is the right choice)
- Sugar, cinnamon, or herbs and spices of choice (Optional)
Instructions
- Add the flour on a bowl, and the grease in ambient temperature in the middle.
- Mix flour and grease with your fingertips, while slowly adding the salt water, until you end up with a dough ball.
- Knead it energically, until the dough forms bubbles on its surface.
- Let it rest for 1 or 2 hours, and then form little balls, the size you'd do for a chocolate chip cookie, smash them to a disc shape, then poke a small hole in the middle.
- Fry it on abundant grease until golden brown, remove it with a perforated spoon, then put it on a bowl with paper towels to absorb excess grease.
- Add garnishes, but it is not essential, due to how rich and filling the dish is.
Source: Public Domain Recipes · bernardo-slongo · Recipe source · Public-domain source license