Tortas Fritas (Fried Cakes)

This recipe is not a main dish, but a snack. There are two ways of making Tortas Fritas, sweet or savory. This dish brings out another Uruguayan tradition. We usually cook Torta Fritas only on rainy days. When it's raining, we all know it's time to enjoy the deliciousness of Tortas Fritas. We usually cook them in the afternoons and make enough to eat the next day. On top of the Tortas Fritas you can spread butter, jam, dulce de leche (caramel) or simply eat them without anything.
Today's recipe will show you how to cook savory Uruguayan Tortas Fritas.

Ingredients:

2 1/4 cups flour
3/4 teaspoon of salt
2 1/2 teaspoon of baking powder
2 tablespoons of butter
5 tablespoons of vegetable shortening
1 cup of milk

In a large bowl mix the flour, salt and baking powder. Once those ingredients are mixed, add the butter and 2 tablespoons of vegetable shortening. Combine all the ingredients with your fingers until well blended. Then add milk gradually and kneading gently as you add it. The dough should be ready after 3 to 4 minutes when it reaches a smooth dough consistency. Roll dough about 1/4 inches thick and with a knife cut the dough in rectangles, approximately 3 inches wide and 5 inches long. Heat a large skillet to low/medium and add  3 tablespoons of vegetable shortening. When the shortening has melted and is really hot add the dough rectangles. Fry the Tortas Fritas until golden brown on both sides. In a plate, put two or three paper towels and drain the Tortas Fritas. If you would like sweet Tortas Fritas, just sprinkle sugar as soon as you get them out of the skillet. Tortas Fritas should be served hot.