Fried Tortillas with Cinnamon and Sugar Coating - By Bonnie Banters

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Ingredients (serves 10)

about 6 cups of vegetable or peanut oil

1 pkg. of 10 each 6" quality flour tortillas

1 cup sugar

5 tsp. cinnamon

Directions

1. In a small bowl, whisk together the sugar and cinnamon. Cut the tortillas into quarters.

2. Line a cookie pan or sheet with paper towels.

3. If you don't have a deep fryer: In an approximate 3 qt. heavy pan, using a frying or steaming basket and a deep-frying or candy thermometer, heat the oil to a temperature of 365 degrees.*

4. *Add two or three tortilla quarters very carefully and one at a time to the hot oil.  If the oil is the right temperature, the tortillas will cook in about one minute to a golden brown. With a slotted spoon, flip them very carefully half way through cooking. Remove with the slotted spoon or basket as they brown and place one layer deep on the paper-towel lined pan to drain.  Add a new layer of paper towels each time the pan is full.

*Tip:  Be prepared to devote your full attention to this task. You'll need to be ready to work quickly and uninterrupted.  Also, be very careful as you are working with hot oil - no small children under feet!

5. While still warm, with a spoon carefully and thoroughly coat, one at a time, the tortillas in the cinnamon/sugar mixture. You can strain through a sieve and save any leftover cinnamon/sugar mixture for later use such as on cinnamon toast.

The tortillas are best served warm.  I have found that my vintage, electric bread-warming basket, lined with paper doilies, is perfect for this - see photo above.  (Okay, I bought the basket new and now it's old, very old.)  You could put them on a pretty plate which would be usable on a warming tray, or just keep warm until ready to serve in a 200 degree oven. I doubt you'll have any leftovers; but if you do, they would keep well in a tin can for about a week.

The tortillas are great by themselves or served with a good vanilla ice cream, maybe topped with a fantastic caramel spread like the Brazilian doce de leite used on the ice cream in the below photo.  I found this amazing spread at a local Brazilian market to which my friend Cassi introduced me.  The spread is so rich, a little goes a long way!

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