So simple and tasty, typical for rainy days, especially in countries like Uruguay and Argentina.
It is a traditional custom to relate rain with fritter cakes, being common to feel their aroma from neighboring houses while they are cooking.
Place the water and salt in a small saucepan.
Place over flame, heat a little and then remove.
Sift the flour and baking powder, add the fat and incorporate with the flour.
Make a hollow at the center and place the egg and water, take bind everything until a bun is formed.
Knead the pastry until achieving a smooth, elastic texture. It should not stick to your hands or table. Let it sit for 15 hours outside of the fridge and covered with a cloth.
Then take small portions of the pastry and begin stretching with your hands until forming a small patty with thick edges. Make a small hole at the center of each patty with your finger.
Fry in plenty of oil and once ready, place on paper towels to sprinkle with sugar. Serve while hot.
1 lb of flour (1.3 lbs)
1 tbsp of baking powder
1 tbsp of salt
1.7 oz of veal fat
½ cups of water (125 ml)
Necessary amount of frying oil
Necessary amount of sugar to sprinkle