Torreznos

A typical Spanish appetizer that no one can resist, they are just fried bacon strips that are very crispy on the side of the skin, becoming very provocative and appetizing. This recipe has a high caloric level so they are not consumed very often, although in some places in Spain they eat at breakfast to start the day with lots of energy. The secret to get some delicious and crispy torreznos is to fry first in very little oil, over low heat, for about 30-40 minutes and then take them out, let them cool and fry them again on very high heat in the same oil and the same fat that they had detached the strips, until the torreznos are golden and crunchy. Accompany them with a beer or a good glass of wine and they will be an appetizer that everyone will want to try.

The trick of crispy rashers is the temperature of the oil. First, we must cook over low heat for about 30 minutes the torreznos, remove from heat, and cook again on a very high heat until you get a crispy torreznos. First, we must wash and dry the bacon well. Cut the bacon into slices about an eighth of an inch thick. Put a cup of oil in a deep-frying pan heat over low heat and submerge the rashers.

Possibly this can be done in parts if all the torreznos do not fit together. Cook approximately half an hour, the torreznos should not brown in this step. Another option is to bake the torreznos on very low heat. In any case, take the "torreznos" and fry them in very hot oil for about two minutes until they are very crispy. Put the rashers on absorbent paper and serve hot. You can add optional red-chili powder.

Nutrition Facts

Servings: 10 Amount per serving   Calories 791 % Daily Value* Total Fat 85.6g 110% Saturated Fat 13.2g 66% Cholesterol 35mg 12% Sodium 338mg 15% Total Carbohydrate 0.7g 0% Dietary Fiber 0g 0% Total Sugars 0g   Protein 6.4g