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Corn or Vegetable Oil
3 eggs
3 tbsp vegetable oil
1/4 tsp baking powder
1/8 tsp or less salt

Pour the oil into the fryer or skillet. Clip the thermometer to the edge.  Position it so the tip of the thermometer is in the oil but does not touch the bottom or sides of the pan.  Lay a pile of 6 paper towels on the counter

Have an adult help you separate the egg whites and egg yolks.  Let the whites drop into the medium mixing bowl, and the yolks in the small mixing bowl.

Stir the yolks with the fork.  Add the flour, baking powder, and salt the yolks, and stir it all together.  Set the bowl aside.

Beat the egg whites until they are shiny and slighly stiff, soft peaks.

Use the wooden spoon to scoop about 1/3 of the beaten egg whites into the yolk mixture, and stir until the mixture is soft and fluffy.

Gently stir the yolk mixture into the rest of the egg whites.

Heat the oil. Whit it is 350degF  slip a mounded tbsp of batter into the oil.  The batter will immediately puff up to about double its size.

Use the slotted spoon to turn the torreja, fry it until it is golden brown and crisp all over.

Use the slotted spoon to remove the torreja, and place it on the paper towels to drain.

Use the remaining batter by spoonfuls.  you can cook several torrejas at a time, but don't crowd them as they cook.  Be sure the oil temp doesn't go above 375degF, or the torrejas will burn.

Serve immediately.

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June 2007
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