Oil for frying French toast

What oil do you use to fry torrijas?

Holy Week means a time for small sweet and fried food excesses! But we must try to have good ingredients and, above all, control the oil well when frying torrijas. However, the decision of which oil to use will depend on our tastes, availability, and even our budgets.

Torrijas are, without a doubt, the star dessert of the Lent and Holy Week season in Spanish gastronomy. They are prepared and eaten throughout the country, in restaurants, bakeries, and homes. But contrary to what it may seem, making a good torrija is not easy. Furthermore, the variety of torrija recipes is wide: made with wine, milk, or syrup, coated in sugar and cinnamon, fried, baked, stuffed, and much more.

Extra virgin olive oil, refined olive oil, pomace oil, sunflower oil… The variety of vegetable oils is vast, and we need to be clear about a few factors. This way, we’ll assess cost, durability, flavor, and smoke point, all key factors for frying torrijas.

The key is to analyze the various pros and cons. As with other types of frying, although some oil gurus recommend EVOO for any type of frying, we know that this maxim isn’t followed in all homes. In any case, let’s analyze the advantages and disadvantages in terms of price, flavor, and smoke point.

Frying torrijas in olive oil or sunflower oil?

Flavor

Generally, when making torrijas, we prefer more neutral oils or flatter flavors that don’t overpower. Olive oil is the most traditional and popular choice for frying torrijas due to its flavor and the way it adds a special touch to the dish. Additionally, extra virgin olive oil, with its distinctive taste, can enhance the flavor profile of torrijas.

On the other hand, sunflower oil is a more neutral option in terms of flavor, so torrijas would have a less distinctive taste compared to those fried in olive oil. However, sunflower oil tends to be more economical and has a higher smoke point, meaning it can withstand higher temperatures without burning, which can be helpful if you’re concerned about temperature control during frying.

• Extra virgin olive oil: pronounced flavor
• Virgin olive oil: light
• Olive oil: neutral
• Olive pomace oil: neutral
• Sunflower oil: neutral

Price

Except for certain palates, the purchasing decision is also guided by price, and even if it is occasional, frying requires a large amount of oil:

• Extra virgin olive oil: more expensive
• Virgin olive oil: somewhat more affordable
• Olive oil: affordable
• Olive pomace oil: affordable
• Sunflower oil: affordable

Smoke point

The smoke point is not It’s especially important for making torrijas because it’s a product that fries relatively quickly. For this reason, it’s not essential to bring the oil to the point of almost burning:

• Extra virgin olive oil: between 160º and 180º
• Virgin olive oil: between 180º and 215º
• Olive oil: between 180º and 215º
• Olive pomace oil: between 230-240ºC
• Sunflower oil: between 210º and 230º

To check if the oil has reached the right temperature, if you don’t have a cooking thermometer, drop an orange peel into the oil. When it sizzles, we can add the torrijas, keeping the heat at medium and turning them over so they fry on both sides.

The oil must be very hot (as with all frying), and in the case of sunflower oil, which is less stable than olive oil, more care must be taken because it does not tolerate high temperatures well. However, you should always discard the oil after frying a certain number of torrijas, approximately 16-18 pieces, and keep it clean.

It only takes two minutes to fry each torrija (one minute per side), but it’s important to add them at most two at a time so the oil doesn’t cool down. We also emphasize that the oil must be fresh so that it is free of flavors and better withstands the frying of our torrijas.

The Best Oil for Frying Torrijas

In short, frying torrijas in olive oil will provide a more distinctive and authentic flavor, while sunflower oil offers a more neutral and economical option with a higher smoke point. The final choice depends on your preferred flavor and your considerations regarding frying temperature and budget.

Grandma’s Torrijas Recipe with Olive Oil

Mediterranean Torrijas with CorOrange and Pistachio Sauce

Ingredients:

• 1 loaf of day-old bread (about 300-400g), preferably a little dense.
• 500ml whole milk.
• The peel of 1 large orange (only the orange part, without the white).
• 1 cinnamon stick.
• 3 large eggs.
• 50g sugar.
• 50g shelled and coarsely chopped pistachios.
• Light extra virgin olive oil for frying.
• Icing sugar and ground cinnamon for sprinkling.
• Optional: A splash of orange liqueur (Cointreau or Grand Cru) Marnier).

Preparation:

• Aromatic Infusion: In a saucepan, heat the milk with the orange peel and cinnamon stick. For an extra touch of flavor, add a splash of orange liqueur. Bring to a gentle boil, then remove from heat and let it infuse for at least 15-20 minutes to allow the milk to absorb the aromas. Remove the orange peel and cinnamon.
• Prepare the Bread: Cut the loaf of bread into slices about 2-3 cm thick. Place the slices in a deep dish.
• Soak the Bread: Pour the warm infused milk over the bread slices, making sure they are well soaked on both sides. Let the bread absorb the milk for about 15-20 minutes, turning them over halfway through. The bread should be moist but not crumbly.
• Surprise Filling: Carefully make a small cut in the center of each slice of bread, creating a pocket without going all the way through. Place a small portion of chopped pistachios in each pocket.
• Golden Batter: In a bowl, beat the eggs with the sugar until smooth and slightly foamy. Dip each filled and soaked slice of bread in the egg mixture, making sure they are well coated on all sides.
• Mediterranean Frying: In a large skillet, heat plenty of extra virgin olive oil over medium heat. There should be enough oil so that the torrijas float or are almost submerged. When the oil is hot (but not smoking), fry the torrijas in batches, browning them on both sides until they are deep golden brown and crispy. This will take about 2-3 minutes per side.
• Draining and Finishing: Remove the fried torrijas with a slotted spoon and place them on absorbent paper to remove excess oil. Once they’re cool, sprinkle them generously with powdered sugar and a little ground cinnamon.

Serve these Mediterranean torrijas warm or cold. The contrast of the softness of the soaked bread, the citrusy note of the orange, the crunch of the pistachios, and the aroma of the olive oil will make them an unforgettable dessert. Enjoy!