Tortas Fritas: Puffy Fried Dough with Sugar or Dulce de Leche

Quick Recipe Version (TL;DR)

• Yield: 12 tortas fritas (serves 6)
• Prep Time: 35 minutes (includes 20 minutes resting)
• Cook Time: 20 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 1/2 cups (325 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp fine sea salt
• 3 tbsp lard (40 g) or unsalted butter
• 3/4 cup (180 ml) warm water, plus 1–2 tbsp if needed
• 4 cups (1 L) neutral oil or melted lard, for frying
• 1/3 cup (65 g) granulated sugar, for dusting; 1 cup (300 g) dulce de leche, to serve

Do This

• 1. Mix flour, baking powder, and salt; rub in lard/butter until sandy.
• 2. Add warm water; knead 3–4 minutes until smooth. Rest covered 20 minutes.
• 3. Divide into 12 balls; roll to 4–5 inches (10–12 cm), 1/4 inch (6 mm) thick. Cut a small slit or poke a hole in the center.
• 4. Heat oil to 350°F (175°C). Line a tray with paper towels; have sugar ready.
• 5. Fry 2–3 at a time, 2–3 minutes per side, until puffed and deep golden.
• 6. Drain, dust with sugar while warm. Serve immediately with dulce de leche.

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Why You’ll Love This Recipe

• Puffy, chewy centers with crisp, golden edges—classic rainy-day comfort.
• Pantry-friendly dough you can mix in minutes.
• Equally great sweet or savory: dusted with sugar or dunked in dulce de leche for mate time.
• Reliable results with exact temperatures, timings, and step-by-step guidance.

Grocery List

• Produce: Optional orange zest (for the sugar) or a lemon to brighten the dulce de leche.
• Dairy: Unsalted butter (if not using lard), optional milk (to replace some water), dulce de leche.
• Pantry: All-purpose flour, baking powder, fine sea salt, granulated sugar, neutral frying oil (or lard).

Full Ingredients

Dough

• 2 1/2 cups (325 g) all-purpose flour
• 2 tsp (8 g) baking powder
• 1 tsp (6 g) fine sea salt
• 1 tsp (4 g) granulated sugar (optional, for color)
• 3 tbsp (40 g) lard or unsalted butter, at room temperature
• 3/4 cup (180 ml) warm water, plus 1–2 tbsp as needed for a soft dough

For Frying

• 4 cups (1 L) neutral oil (sunflower, canola) or melted lard

To Finish & Serve

• 1/3 cup (65 g) granulated sugar (or powdered sugar) for dusting
• 1 cup (300 g) dulce de leche, warmed slightly for dipping
• Optional: a pinch of orange zest mixed into the sugar

Step-by-Step Instructions

Step 1: Combine the dry ingredients

In a large bowl, whisk together the flour, baking powder, salt, and the optional 1 teaspoon of sugar. This ensures the leavening and salt are evenly distributed for consistent puff and flavor.

Step 2: Rub in the fat

Add the lard or butter. Using fingertips, rub it into the flour until the mixture looks like slightly damp sand with a few pea-sized bits. This step gives tortas fritas their tender chew without being bready.

Step 3: Add water and knead

Pour in 3/4 cup warm water and stir with a fork until a shaggy dough forms. If dry flour remains, add water 1 tablespoon at a time. Turn onto a work surface and knead 3–4 minutes just until smooth and elastic. The dough should feel soft, not sticky.

Step 4: Rest the dough

Cover the dough with a bowl or wrap and let rest 20 minutes. Resting relaxes the gluten so you can roll thin without spring-back and helps with puffing during frying.

Step 5: Divide and shape

Divide the dough into 12 equal pieces (about 50–55 g each). Roll each into a ball, then roll out to 4–5 inches (10–12 cm) diameter and 1/4 inch (6 mm) thick. Using the tip of a knife, cut a small 1/2-inch slit or poke a 1/4-inch hole in the center—this is traditional and helps them cook evenly without ballooning excessively.

Step 6: Heat the oil and fry

Pour 4 cups of neutral oil or melted lard into a wide pot to a depth of about 1 1/2 inches (4 cm). Heat to 350°F (175°C). Keep a wire rack or paper towel-lined tray ready. Fry 2–3 discs at a time: slide them into the oil, nudge gently with tongs, and cook 2–3 minutes per side until deeply golden and puffed with blisters. Adjust heat to maintain 340–360°F (171–182°C).

Step 7: Drain, sugar, and serve

Drain briefly, then dust immediately with granulated sugar so it adheres. Serve hot, with a warm bowl of dulce de leche for dipping and a mate gourd if you like the full rainy-day ritual.

Pro Tips

• Oil temp is everything: too cool leads to greasy tortas; too hot burns before the center cooks. Aim for 350°F (175°C) and fry in small batches.
• Rest the dough: even 15–20 minutes makes rolling easier and improves puff.
• Lard vs. butter: lard gives classic Rioplatense flavor and extra crispness; butter adds a subtle dairy note.
• Roll evenly: 1/4 inch (6 mm) thickness delivers that puffy-chewy balance with crisp edges.
• Sugar while warm: dust as soon as they come out so the sugar clings beautifully.

Variations

• Classic cinnamon-sugar: mix 1/3 cup (65 g) sugar with 1 tsp ground cinnamon and dust warm tortas generously.
• Savory sprinkle: skip the sweet dusting and finish with flaky salt and a pinch of dried oregano; serve with chimichurri.
• Yeasted version: replace baking powder with 1 tsp instant yeast; use lukewarm water; rest 45–60 minutes before shaping. Expect extra puff and a breadier crumb.

Storage & Make-Ahead

Best served fresh. Leftovers keep 1 day at room temperature in a paper towel-lined container; re-crisp in a 350°F (175°C) oven or air fryer for 5–7 minutes. The dough can be made up to 24 hours ahead and refrigerated (bring to room temp before rolling). Shaped, uncooked discs can be layered with parchment and frozen up to 1 month; fry from frozen, adding 30–60 seconds to the cook time.

Nutrition (per serving)

Approximate, for 2 tortas with sugar dust (no dulce de leche): 400 kcal; 54 g carbs; 6 g protein; 16 g fat; 270 mg sodium. Add about 60 kcal per tablespoon of dulce de leche.