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Torrejas Recipe


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Category   Breakfast - Brunch
Sub Category   Gluten-Free
Servings   15-20

corn or vegetable oil
3 eggs
3 tablespoons GF flour
1/4 tsp baking powder
1/8 tsp or less of salt

pour the oil into a fryer or skillet.clip a cooking thermometer to the edge. position so the tip is in the oil but does not touch the side or bottom of the pan.lay a pile of 6 paper towels on the counter. next separate the egg whites and yolks.let the whites drop into a medium mixing bowl. drop the yolks into a small mixing bowl. Stir the yolks with a fork.add the flour,baking powder,and salt to the yolks and stir it all togther.set the bowl aside. Beat the egg whites with an electric mixer until whites are shiny and slightly stiff,the whites should form soft peaks when beaters are pulled out. use a wooden spoon and scoop about 1/3 of the egg white into the yolks,and stir until the mixture is soft and fluffy.Gently stir the yolk mixture into the rest of the eggs whites.
heat the oil.when it is 350 degrees F slip a mounded tablespoonful of batter into the oil.the batter will immediately puff up to about double the size it started at.use a slotted spoon to turn the torreja.Fry until brown and crisp all over. use the same spoon to remove the torreja, and place it on the paper towels to drain.
fry the others using the batter by spoonfuls, you can cook several at a time, but don't overcrowd the sure the oil temperature does not go above 375 degrees F or the torrejas will burn.
serve immediately.

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