Tortas Fritas FÁCILES para los días de lluvia "El Rincón del Soguero Cocina"

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with fewer calories.

baking powder

🥗Healthier: baking soda + vinegar

💰Cheaper: self-rising flour

Self-rising flour simplifies the recipe.

Begin by pouring 500 grams of flour onto a clean surface.

Make a well in the center of the flour and add 1 teaspoon of salt around the edge.

Add 1 teaspoon of dry yeast and a little bit of milk into the well and mix until the yeast dissolves.

Incorporate 1 egg into the mixture and start pulling the flour from the edges into the center.

Gradually add the rest of the milk while mixing.

Knead the dough until it is homogeneous and not too soft.

Form the dough into a ball and let it rest for 30 minutes in a plastic bag to prevent drying out.

After resting, divide the dough in half for easier rolling.

Roll out the dough with a rolling pin or a bottle until it's about 0.5 cm thick.

Cut the rolled dough into squares by making vertical and horizontal cuts.

Make small cuts in the dough to prevent it from puffing up too much during frying.

Cover the cut dough with a cloth to keep it from drying out.

Heat fat in a deep skillet until hot for frying.

Fry the squares in the hot fat, turning them to ensure even browning.

Once browned, drain the fried tortas on absorbent paper.

Optionally, sprinkle some sugar on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens