Why do we want to eat fried cakes when it rains? Perhaps it is customary or an evocation of childhood , but most likely the simplest answer - because food comforts the soul. And when it rains , mime becomes even more necessary. Be that as it may, Argentines and fried cakes have a relationship that goes through times, distances and generations.
There are different versions of this recipe: with fat, with butter , with oil, sweet or savory fried cakes. Any fit version? Of course not: fried cakes and abs are not compatible. But nothing matters if they manage to make us happy during a gray afternoon.
Today we want to leave you one of the most traditional versions of the recipe : with fat. Do you dare to learn how to prepare fried cakes for the next time you leave? They are prepared in 15 minutes and are the richest to accompany the mate.
- 1/2 kg flour 0000
- 4 tbsp. fat (or butter)
- 1/2 cup water
- 2 tbsp. salt
- Cow oil or fat for frying, c/n
- Put in a bowl the flour and make a hole in the middle. Place the grease (or butter) in the center at room temperature.
- Add little by little the water with the salt and, with the tips of your fingers, take the dough until forming a bun.
- Lower the bun to the counter and knead it until the dough is tightly attached.
- Wrap the bun in film wrap and let it stand, at least half an hour.
- Passed the rest time, form a cylinder with the dough and cut small pellets. Sink them with the palm of your hand and prick them with a fork.
- Immediately, fry them in plenty of hot oil or fat. Fried cakes are not cooked at maximum temperature. With the hot oil remove with skimmer and place on absorbent white paper so that they drain.
- Finally, sprinkle them with ground sugar.
Licenciada en Comunicación Social y correctora. Nacida y criada en el oeste del conurbano bonaerense. Sagitariana, vegetariana, crossfitera y viajera. Estoy convencida de que, con las palabras, podemos hacer magia. Pasen y lean.