tortas fritas
Tortas Fritas
Prep Time
1 hr
Cook Time
30 mins
Rest Time
1 hr 30 mins
Total Time
1 hr 30 mins
Tortas fritas are popular fried breads in Uruguay and Argentina where it is traditional to savor them on a rainy afternoon with yerba mate tea.
Course: Dessert
Cuisine: Argentinian, Uruguayan, Vegetarian
Servings: 20 tortas fritas
Author: Nita Ragoonanan
  • 8 cups all-purpose flour sifted
  • tablespoon active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons butter (or lard), melted
  • Water (at 95 F)
  • Butter (lard or oil), for frying
  • ½ cup caster sugar (to sprinkle)
  1. Add the flour into the bowl of a stand mixer and dig a well in the center.
  2. Add the yeast to the center of the well and then the sugar.
  3. Pour ½ cup of water over the yeast and sugar and let stand for 20 minutes.
  4. Then add the melted fat (lard or butter).
  5. Begin kneading and gradually add the necessary warm water to obtain a homogeneous dough.
  6. One minute after starting kneading, add the salt.
  7. Cover the dough with a cloth and let it rise for an hour or until the dough reaches twice its original volume.
  8. Place the dough on a floured work surface and punch it down lightly to degas.
  9. Divide the dough into 20 pieces.
  10. Roll each dough piece into a round loaf about ⅓ inch thick and 6 inches in diameter. Make a small hole or cut with a knife in the center.
  11. In a skillet, heat a large amount of fat (butter, lard, or oil).
  12. Deep-fry the tortas on both sides, turning them only once, until they turn golden brown.
  13. Drain the fried tortas on paper towels and sprinkle with sugar.