27 Oct Culinary History: Origin of the fried cake
This dish is a classic of Creole cuisine and is consumed throughout Latin America. But contrary to what many believe, it is not a Spanish heritage but German.
It is believed to have arrived in the Río de la Plata region from the hands of Spanish and Arab immigrants. They called this cake “sopaipilla,” whose origin is German (“Suppa,” which means “bread soaked in liquid”).
The Arabs incorporated this recipe during their time in Europe, and the term was translated into Spanish as “fried dough.” Over time, this food was brought to different countries in Latin America by immigrants. In Germany, the fried cake is known as Kreppel.
A very common tradition in Uruguay and Argentina is to prepare and eat them on rainy days, originating from the colonial period. In the past, the women of the house collected rainwater and used it to bind the dough.
If you haven’t tried it yet, we recommend you do because it is truly delicious!
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