Traditional Uruguayan Dishes
Discover how to prepare Uruguayan Fried Cake, a typical recipe from Uruguay
Prepare authentic Uruguayan fried cakes: golden, tender on the inside and slightly crispy on the outside. A homemade recipe with flour, fat, water, and salt, ideal for accompanying mate, coffee, or a rainy afternoon.
Fried cakes are a classic of Uruguayan and Rioplatense cuisine. With a simple dough, a brief rest, and frying at the right temperature, you will get approximately 12 golden and tasty units.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of wheat flour
- ✓1 teaspoon of salt
- ✓60 g of beef fat or lard
- ✓220 ml of lukewarm water
- ✓500 ml of oil or fat for frying
- ✓2 tablespoons of sugar for sprinkling
02
Step-by-step method
- 01
Place the flour in a large container, add the salt and mix to...
Place the flour in a large container, add the salt and mix to distribute it well.
- 02
If you use beef fat, melt it previously and let it cool down
If you use beef fat, melt it previously and let it cool down. You can also use lard.
- 03
Make a hole in the center of the flour and pour the 60 g of melted...
Make a hole in the center of the flour and pour the 60 g of melted fat there.
- 04
Gradually add the lukewarm water while mixing with a spoon or...
Gradually add the lukewarm water while mixing with a spoon or with your hand. The water should be lukewarm, not hot.
- 05
When the mixture starts to come together, transfer the dough to a...
When the mixture starts to come together, transfer the dough to a lightly floured table and knead for about 5 minutes, until you get a smooth and flexible dough that does not stick too much to your hands.
- 06
Form a ball, cover it with a clean cloth and let it rest for...
Form a ball, cover it with a clean cloth and let it rest for 20 minutes.
- 07
Divide the dough into 12 similar portions
Divide the dough into 12 similar portions. Form small balls and flatten them with the palm of your hand.
- 08
Roll out each portion with a rolling pin until you form disks of...
Roll out each portion with a rolling pin until you form disks of approximately half a centimeter thick.
- 09
Make a small cut in the center of each disk, or two crossed cuts...
Make a small cut in the center of each disk, or two crossed cuts if you prefer the more traditional shape.
- 10
Heat the oil or fat in a deep and wide pan until it reaches...
Heat the oil or fat in a deep and wide pan until it reaches approximately 175 °C. Without a thermometer, check the temperature with a small piece of dough: it should rise and bubble immediately without darkening quickly.
- 11
Fry the cakes a few at a time, without filling the pan too much
Fry the cakes a few at a time, without filling the pan too much. Cook them for 1 to 2 minutes on each side, until they swell slightly and take on a uniform golden color.
- 12
Remove them with a slotted spoon and place them on absorbent paper
Remove them with a slotted spoon and place them on absorbent paper. Repeat the process with the rest of the dough, maintaining a stable temperature.
- 13
Sprinkle the fried cakes with the 2 tablespoons of sugar before...
Sprinkle the fried cakes with the 2 tablespoons of sugar before serving. You can also serve them without sugar or accompany them with dulce de leche.
- Use lukewarm water, never too hot.
- Respect the 20-minute rest so that the dough relaxes and is easier to roll out.
- Try to make all the disks have a similar thickness to achieve uniform cooking.
- Fry a few cakes at a time to avoid absorbing too much fat.
- Keep the frying at medium temperature, around 175 °C.
- If the dough is dry and breaks, add a tablespoon of lukewarm water; if it is too sticky, incorporate a small amount of flour gradually.
- Serve the fried cakes freshly made, when they are still warm and retain their texture better.
- Do not reuse the fat if it contains burnt remains, as they can bitter the preparation.