When we came back home from our vacation this year, I came in longing Panamanian food. But with the heat wave we were having at Madrid, I didn’t want to mess with a long and complicated recipe; so I opted for these delicious new corn torrejitas whose flavor instantly transported me to my earliest childhood in Panama. Goal achieved!
I took the recipe from the book by Charlie Collins named T’ACH and the indications for success from my beloved mother by video conference hehehe. It’s funny how a simple flavor can awaken so many memories …
Ingredients for about a dozen torrejitas
- 5 ears of new/sweet corn
- 1/2 to 3/4 cup flour
- 2 teaspoons of baking powder
- 1 1/2 teaspoons of salt
- 2 teaspoons sugar, optional
- Vegetable oil for frying
NOTE: My mother explained to me that the flour in this recipe is a ballpark estimate, you just keep adding until you reach a good consistency, so that the torrejitas do not fall apart when fried. The temperature of the oil is also important, it must be hot enough so that they compact as soon as they enter, but not so much that they burn on the outside and remain raw on the inside.
Since I don’t have a grinding machine, what I did was, once I removed the corn kernels from the cob, I put it in the food processor, then I added the rest of the ingredients, mix and let the mixture rest for a few minutes. Meanwhile heat the oil to heat, which according to Charlie Collins should be at 350ºF / 177ºC.
Then, with two tablespoons, take a bit of the dough and place it carefully in the oil. I advise not to add too many at the same time so that the oil doesn’t get cold, and turn them over after one or two minutes so that they brown well on both sides, in total it will not take more than 4-5 minutes.
After frying them, let them drain on a kitchen towel and they will be ready to eat. These torrejitas are very good alone, for breakfast, lunch, dinner or as a snack, they go perfect with anything!