Fluffy Uruguayan Tortas Fritas with Cane Syrup Drizzle

Name: Fluffy Uruguayan Tortas Fritas with Cane Syrup Drizzle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Snack
Ingredients: 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup butter, softened; 1 cup warm water; Vegetable oil, for frying; 1 cup cane syrup; 1 tbsp butter; 1 pinch of salt

A Crispy and Sweet Uruguayan Delight

These delightfully crispy fried pastries are perfect for a cozy afternoon or as a sweet treat after dinner. Paired with a luscious cane syrup drizzle, they capture the authentic flavors of Uruguay with every bite.

1 h 30 min
8
Intermediate

Ingredients

Tortas Fritas

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1 cup warm water

Vegetable oil, for frying

Cane Syrup Drizzle

1 cup cane syrup

1 tbsp butter

1 pinch of salt

Preparation

Preparing the Dough

Combine Dry Ingredients

In a large bowl, combine the flour, baking powder, and salt.

Cut in Butter

Cut in the butter until the mixture resembles coarse crumbs.

Add Water

Gradually add warm water, mixing until a smooth dough forms.

Knead the Dough

Knead the dough on a floured surface for about 10 minutes until elastic.

Ensure the dough is not too sticky; it should be smooth and elastic to achieve the perfect texture.

Rest the Dough

Cover with a damp cloth and let it rest for 20 minutes.

Preparing the Cane Syrup

Combine Syrup and Butter

In a small saucepan, combine the cane syrup and butter.

Heat the Mixture

Heat over low until the butter melts and the mixture is warm.

Season with Salt

Stir in a pinch of salt; keep warm and set aside.

Cooking Process

Roll the Dough

Divide the dough into 8 portions. Roll each portion into a 1/4 inch thick circle.

Fry the Tortas

Heat vegetable oil in a large, deep skillet and fry each torta until golden brown on both sides, about 2-3 minutes per side.

Make sure the oil in the skillet is hot enough before frying to ensure crispiness.

Drizzle with Syrup

Once cooked, place the tortas on a plate lined with paper towels and immediately drizzle with warm cane syrup.

A pinch of salt enhances the taste of the syrup, balancing sweetness.

Plating & Serving