Holy Week means a time of small excesses of sweets and fried foods! But we must try to use good ingredients and, above all, carefully control the oil we use to fry these soaked pieces of bread. However, the decision on 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 must be clear about some factors. This way, we will evaluate the cost, durability, flavor, and smoking point, keys to frying torrijas.
The question is to analyze several pros and cons. As with other fried foods, although certain oil gurus recommend EVOO for any type of frying, we know that this maxim is not followed in all homes. In any case, let’s analyze the advantages and disadvantages in terms of price, flavor, and smoke point.
Generally, when making torrijas, we prefer more neutral oils or oils with a flatter flavor that don’t overpower the dish. Olive oil is the most traditional and popular choice for frying torrijas because of its flavor and adds a special touch to the dish. Additionally, extra virgin olive oil, with its characteristic flavor, can enhance the flavor profile of the torrijas.
On the other hand, sunflower oil is a more neutral option in terms of flavor, so the torrijas would have a less distinctive flavor compared to those fried in olive oil. However, sunflower oil tends to be more affordable and has a higher smoke point, meaning it can withstand higher temperatures without burning. This can be helpful if you’re concerned about temperature control while frying.
Except for certain palates, purchasing decisions are also driven by price, and even occasionally, frying requires a large amount of oil:
The smoke point isn’t too important for making French toast because it’s a product that fries relatively quickly. For this reason, it’s not essential to bring the oil to the point of burning:
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, you 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, you have to be more careful because it doesn’t tolerate high temperatures well. However, you should always discard the oil after frying a certain amount of torrijas, approximately 16-18 pieces, and keep it clean.
It only takes two minutes to fry each torrija (one minute on each side), but it’s important to add them at most two at a time so that the oil doesn’t cool down. On the other hand, we emphasize that the oil must be fresh so that it is free of flavors and better withstands the frying of our 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 flavor preference and your considerations regarding frying temperature and cooking time.budget.
Important Note: aceitedelcampo.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, no medication or current treatment should be replaced without the guidance of a healthcare professional.
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