| Torrejas ~ (toe-rey-haas) Mexican Fritter or French Toast Torrejas....if there is any time of the year which can absorb a bit of frying, it's the holidays. The smell of hot fat brings out the best in everyone. These are not complicated; you get a big presence for stirring four ingredients together. These are wonderful served with a homemade tomato salsa. Torrejas are also known as a Mexican style of French toast. 3 eggs 3 tbsp all purpose flour ¼ tsp baking powder pinch salt minced cilantro and green onions for garnish tomatillo salsa or standard tomato salsa, homemade or store-bought 1. Separate the eggs, dropping the whites into a medium size non-plastic mixing bowl and placing the yolks in another bowl. 2. Whisk the yolks lightly, stir in the flour, baking powder, and salt, set aside. Beat the egg whites with a mixer at high speed until they are stiff, gently fold the egg yolk mixture into the egg whites. 3. Pour enough oil to measure about 1-inch into a heavy skillet. Heat the oil to 370° F. Drop a large spoonful of batter gently into the oil. Within seconds the torreja should puff up by at least half. Turn the fritter at least once during the cooking. Fry it until it is golden brown and crisp. 4. Check the fritter to see if it is cooked through by breaking it apart. Adjust the oil temperature if necessary. Drop in the remaining batter, a few spoonfuls at a time. In a 10 inch skillet only cook 3-4 at a time. 5. Transfer the torrejas to a platter and sprinkle with the chopped cilantro and green onions. Serve with bowls of tomatillo or tomato salsa. Make about 12 fritters. Mexican style French toast ~ Torrejas 6 French rolls or Mexican rolls ( bolillos ) - Sliced ½-inch thick 3 eggs, yolks separated pinch salt oil for frying ¼ cup sesame seeds, toasted 1. Beat egg whites with salt until fluffy and stiff. Fold in egg yolks. 2. Dip each slice of bread in the egg mixture; then deep fry in oil. Syrup: 4 cups water 2 piloncillo (Mexican sugar cones - shown below) 1 cinnamon stick 5 whole cloves 1. Prepare the syrup. 2. Boil water, piloncillo (sugar cones), cinnamon stick, and cloves until sugar cones dissolve. Serve torrejas covered with syrup and garnished with sesame seeds. |
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