Uruguayan-style Sweet Fritters

Ingredients

In this Uruguayan adaptation, we have replaced the traditional Turkish Tulumba with a choux pastry-based fritter. Additionally, we have incorporated dulce de leche, a popular ingredient in Uruguayan cuisine, as the filling for these fritters. These modifications give the dish a unique Uruguayan twist while still capturing the essence of the original Turkish dessert. We alse have the original recipe for Tulumba, so you can check it out.

• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (300g) dulce de leche, for filling 1 cup (300g) dulce de leche, for filling
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 25g (15g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.
2. 2.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. 3.
   Transfer the dough to a mixing bowl and let it cool for a few minutes.
4. 4.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
5. 5.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
6. 6.
   Fill a piping bag fitted with a large star tip with the choux pastry dough.
7. 7.
   Pipe 3-inch strips of dough directly into the hot oil, using scissors to cut the dough from the piping bag.
8. 8.
   Fry the fritters until golden brown and crispy, turning them occasionally for even cooking. Remove them from the oil and drain on paper towels.
9. 9.
   Once the fritters have cooled slightly, use a piping bag or a small knife to fill them generously with dulce de leche.
10. 10.
    Dust the filled fritters with powdered sugar and serve immediately.

Treat your ingredients with care...

• Choux pastry dough — Ensure that the dough is smooth and glossy before piping it into the hot oil. This will help achieve a light and airy texture in the fritters.
• Dulce de leche — Use a high-quality dulce de leche for the best flavor. If you can't find dulce de leche, you can make your own by simmering sweetened condensed milk until it thickens and caramelizes.

Tips & Tricks

• Make sure the oil is at the correct temperature before frying the fritters to ensure they cook evenly and become crispy.
• Pipe the choux pastry dough directly into the oil to create the characteristic shape of the fritters.
• Dust the filled fritters with powdered sugar just before serving to add a touch of sweetness and enhance their appearance.
• Serve the fritters warm for the best taste and texture.
• If you prefer a lighter version, you can bake the fritters instead of frying them. Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.

Serving advice

Serve the Uruguayan-style Sweet Fritters as a delightful dessert after a traditional Uruguayan meal. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for an extra indulgence. Serve them warm to fully appreciate the contrast between the crispy fritter and the creamy dulce de leche filling.

Presentation advice

Arrange the filled fritters on a serving platter and dust them generously with powdered sugar. You can also drizzle some additional dulce de leche on top for an elegant touch. Garnish the platter with fresh mint leaves or edible flowers to add a pop of color and make the presentation more visually appealing.