Liturgical Year : Recipes : Torrejas (Corn Dough Fritters)

Catholic Recipe: Torrejas (Corn Dough Fritters)

INGREDIENTS

2 cups corn masa (see linked recipe)
1 cup white cheese (dry cottage cheese, or farmer cheese)
1 teaspoon salt

Details

Prep Time: N/A

Difficulty: N/A

Cost: N/A

For Ages: n/a

Origin: United States California Missions; Mexico

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Often Made With (3)

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Feasts (1)

Also Called: Sweet Corn Wafers

Torrejas are corn dough fritters, or sweet corn wafers. The Indians in New Spain taught the Spaniards and the Franciscans how to make nixtamal and how to use it. This is the base of many mission foods as well as Mexican foods: tortillas, tamales and tacos.

This is one of the traditional foods eaten in the California Missions; a combination of Spanish/Mexican/Native American cultures. This would be a dish to serve in honor of Junipero Serra.

DIRECTIONS

Mix the masa, cheese, and salt to a soft dough. Mold into small balls, then pat into thin 2-inch wafers. Bake on a ungreased griddle, then fry in deep fat for a few minutes until crisp.

Torrejas are usually served with dishes having an abundance of gravy, or combined with a cooked red chili sauce. They may also be served with a sweet syrup.