Gorditas fritas are crispy, golden corn dough patties that are fried until perfectly puffed and delicious. The dough comes together in minutes, and the result is a warm, slightly crunchy gordita with a soft, tender center.
There are many versions of gorditas recipes in Mexico. Some are stuffed before frying, some after, and others are kept plain and served with a mountain of toppings.
This is the most basic and easiest version you can make. All you need is masa harina, a little baking powder, salt, water, and oil for frying. And you can enjoy them plain with salsa and with a hot cup of café de olla on the side.
How to Make Gorditas Fritas
Start by mixing your masa harina with baking powder and salt in a big bowl.
I like to add a splash of oil right into the dough to keep it soft, then slowly pour in about a cup of water and start working it with my hands.
You just knead until the dough feels like play dough. If it’s too dry, add a little more water until it’s nice and soft but not sticky. Watch the video below to see exactly how the masa looks!
Once the dough is ready, divide it into about 14 or 15 little balls and flatten them into thick patties (about the size of your palm).
Cover them with a kitchen towel so they don’t dry out while you continue with the recipe.
Now for the fun part: frying! Heat about half an inch of oil in a skillet over medium heat.
Tip: To check if the oil is ready without a thermometer, pinch off a tiny piece of dough and drop it in, it should sizzle right away and float to the top. If it browns too quickly, lower the heat a bit.
When it’s hot, carefully slip in a few patties (don’t overcrowd the pan) and spoon hot oil over the tops.
This helps them puff up a bit and get that gorgeous golden color. When the bottoms are golden, flip them and fry until both sides are nice and crispy.
Take the gorditas fritas out, let them drain on a rack, and repeat until you’ve fried them all. The kitchen will smell amazing by now.
I like to put them on a cooling rack instead of paper towels because it keeps them crispy all over, while paper towels can make them a bit soggy from the steam.
I love serving these fried gorditas warm with a spicy molcajete salsa, and coffe or atole.
Their warm and salty flavor pairs perfectly with a sweet hot drink, making them a comforting treat that people look forward to at the start of the day.
You can also split them open and fill them. Think cheese, beans, chicken tinga, but honestly, they’re pretty perfect just as they are.
And remember, if you have some leftovers (lucky you!), they can be reheated in a skillet or comal over low heat to keep them crispy.
I hope you enjoy making these gorditas fritas as much as I do. There’s something so comforting about frying up a batch and filling the kitchen with that irresistible aroma.
They’re simple, satisfying, and perfect for any morning you want a little taste of Mexico at home. Happy cooking, and enjoy every crispy, golden bite!
Similar Recipes
Loved these crispy, golden gorditas fritas? Then you’re going to love these other classic Mexican breakfast treats too!
Video
Print the recipe
Gorditas Fritas
Ingredients
- 2 ½ cups masa harina
- corn oil (as needed)
- 1 teaspoon baking powder
- water (as needed)
- 1 teaspoon salt
Instructions
- Place masa harina, baking powder, and salt in a large bowl and mix to combine.
- Add two tablespoons of oil and about 1 cup of water, then start mixing everything with your hands.
- Add more water, a little at a time, and knead until you have a soft dough that doesn’t stick to your hands. It should feel like play dough: soft and pliable.
- Divide the dough into 12–14 portions. Roll each one into a ball, then flatten into a patty (gordita). Cover with a kitchen towel to keep them from drying out.
- Pour about ½ inch of oil into a nonstick pan and heat over medium.
- Carefully slide a few patties into the hot oil, without overcrowding the pan. Spoon hot oil over the tops to help them puff slightly and brown evenly.
- Flip the gorditas and fry until golden and crispy on the outside.
- Transfer to a cooling rack or paper towels to drain excess oil. Repeat with remaining dough.
- Serve warm with salsa and your favorite breakfast drink.
Notes
- Use warm water when making the dough — it helps the masa come together more easily.
- The dough should feel like soft play dough: not sticky, but pliable enough to shape.
- Test the oil by dropping a small piece of dough in; it should sizzle immediately and float. If the oil smokes, it’s too hot; lower the heat slightly to avoid burning.
- Don’t overcrowd the pan when frying, this helps them cook evenly and stay crispy.
- You can serve them plain, or split them open and fill with beans, cheese, or shredded meat.
- Leftovers can be reheated in a skillet over low heat to keep them crispy.
Nutrition Information
If you loved this fried gorditas recipe and tried it at home, let me know below on the comments! Also, you can follow me on my social channels here: TikTok, Instagram, Facebook, Pinterest, and YouTube.