Preparation
Of the fried cakes
- Put the sifted flour in a bowl and place the fat at room temperature in the center.
- Take the dough with your fingertips, gradually adding the water with the salt and continue until a ball is formed.
- Knead it vigorously until the dough forms blisters on its surface.
- Let rest for 1 or 2 hours and then cut small balls, flatten them with the palm of your hand and prick them with a fork.
- Fry them immediately in plenty of very hot oil or fat, remove with a slotted spoon and place the fried cakes on white paper so they can drain.
- Sprinkle them with ground sugar.
Surely you heard the phrase “It rains, it’s for fried cakes”. A custom that dates back to 1800. The ritual of preparing fried cakes when it rains is said to go back to colonial times. They say that they say that at that time, when it rained, the women went out to collect that water that was supposed to be purer and cleaner. A quite logical belief for those times when there was no pollution or ozone layer and when it was not so easy to open the faucet and obtain drinking water.
But it may also be that the desire to eat this delicacy that is so simple to prepare, such as the fried cakes, It arose for no reason and that the rain was just an excuse to hit flour, fat and sugar without any guilt.
One way or the other, Fried cake is a typical dish of Argentine, Chilean and Uruguayan Creole cuisine. In some regions of Chile they call it sopaipilla because it seems that they liked to dunk them in a soup-like broth, although here we combine them better with cooked mate. Clarification is important especially if one is going to get involved in one of those hilarious debates about the origin of the recipe – It’s Argentine! No, it’s German! No, it’s Spanish! , Error, it’s Chilean! Uruguayan, gentlemen! But the Arabs invented it!… And so, naming all the nationalities to see who wins-.
The truth is that the fried cake It is such a simple preparation that it could have occurred to anyone with two basic notions of cooking. All you need is to mix flour, water and oil and then sprinkle with sugar. For an option of fried cakes drier and with less oil you can try the recipe for fried cakes in the oven.
By LA NACION recipes
