There is nothing quite like biting into crispy, golden Ecuadorian Fried Cheese Empanadas Recipe, a delightful dish that bursts with gooey, melted cheese tucked inside a perfectly fried dough pocket. These empanadas have a wonderful balance of crunchy exterior and soft, cheesy interior, embodying the heart and soul of Ecuadorian street food. Whether you’re craving a satisfying snack or a crowd-pleasing appetizer, this recipe brings the vibrant flavors and comforting textures straight to your kitchen in an easy, approachable way you’ll want to share with your favorite people.
Ingredients You’ll Need
This Ecuadorian Fried Cheese Empanadas Recipe calls for simple, pantry-friendly ingredients that come together to create irresistible flavor and texture. Each component plays an important role, from the flaky dough to the melty vegan mozzarella that fills every bite with creamy goodness.
- Water (1 cup/250 ml): Warm water helps blend the dough ingredients smoothly and activates the baking powder.
- Vegetable shortening (2 tablespoons/24g): Provides richness and tenderness in the dough for that perfect fry crispiness.
- Salt (3/4 teaspoon/3g): Enhances all the flavors and balances the sweetness at the end.
- All-purpose flour (300g/about 2 1/4 cups): The base that gives structure to the empanada dough.
- Baking powder (2 1/4 teaspoons/8g): Makes the dough light and airy, adding a slight puff when fried.
- Shredded vegan mozzarella cheese (~12 tablespoons): Melts beautifully inside, offering that signature cheesy filling.
- Sugar (as desired): Sprinkled on after frying for a touch of sweet contrast to the salty cheese.
How to Make Ecuadorian Fried Cheese Empanadas Recipe
Step 1: Prepare the Water Mixture
Start by gently heating the water, vegetable shortening, and salt in a small pot. This step melts the shortening evenly and infuses the water with flavor, creating the perfect liquid base for your dough. Once combined and warm, set it aside to cool slightly before mixing into the dry ingredients.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour and baking powder. These dry ingredients are crucial as they create the structure and lightness in your empanada dough. Make sure they’re well combined for an even texture throughout the batter.
Step 3: Combine Wet and Dry Ingredients
Pour one cup of the warm water mixture into the flour bowl and stir with a spatula until you have a shaggy dough. This initial combination gets the flour hydrated. Then, switch to using your hands, gradually adding the remaining water mixture about two tablespoons at a time. Knead gently to bring it all together into a smooth dough, soft but manageable.
Step 4: Knead the Dough
Flour your clean workspace and turn out the dough. Knead it for about 8 to 10 minutes to develop elasticity. If it feels sticky, add flour one to two tablespoons at a time; if it seems dry, dribble in a little more of the water mixture. When your dough is satiny smooth and holds together well, it’s ready.
Step 5: Rest the Dough
Place the dough back in the bowl and cover it with a damp kitchen towel. Let it rest for about 30 minutes – this step relaxes the gluten and makes your dough easier to roll out later, setting you up for perfect empanada shells.
Step 6: Heat the Oil
While the dough rests, heat about two inches of oil in a deep skillet to roughly 350°F (175°C). Maintaining the right temperature is key to getting a crispy crust without greasy heaviness.
Step 7: Form and Fill the Empanadas
Divide the dough into 12 balls. Keep them covered with a damp towel to prevent drying out. On a lightly floured surface, roll each ball into a thin circle, about 1/4 to 1/8 inch thick. Place a generous heaping tablespoon of shredded vegan mozzarella in the center.
Fold the dough over to form a half-moon shape, gently pressing the edges together. Crimp or braid the edges with your fingers or press with a fork to seal the empanada well, trapping the cheesy goodness inside. Place each formed empanada on a parchment-lined baking sheet while you prepare the rest.
Step 8: Fry and Sugar Coat
Fry the empanadas in hot oil until golden brown on the bottom, about 2 to 3 minutes, then flip and fry the other side for another 2 to 3 minutes. Remove from the oil and drain on paper towels. Immediately sprinkle with a pinch of sugar to add that signature sweet and savory Ecuadorian finish.
How to Serve Ecuadorian Fried Cheese Empanadas Recipe
Garnishes
Sprinkling sugar is a traditional and delightful way to garnish these empanadas, providing a subtle sweetness that balances the savory cheese perfectly. Fresh cilantro or a squeeze of lime can also add a fresh, zesty lift if you fancy a twist.
Side Dishes
Serve these empanadas alongside a simple tomato salsa or guava sauce for dipping, which adds acidity and complements the richness. A crisp green salad or pickled vegetables make refreshing side companions, cutting through the fried dough’s heaviness.
Creative Ways to Present
Arrange the empanadas on a wooden board with small bowls of dipping sauces. You can also serve them stacked, sprinkled with sugar, and garnished with edible flowers for a festive touch. For parties, mini versions are fun and convenient finger food that your guests will love.
Make Ahead and Storage
Storing Leftovers
Keep leftover fried empanadas in an airtight container in the refrigerator for up to 3 days. To maintain their crispy texture, avoid stacking them tightly; use parchment paper layers if needed.
Freezing
You can freeze uncooked, shaped empanadas by placing them on a baking sheet lined with parchment paper and freezing until solid. Then transfer to a sealed freezer bag for up to a month. This allows you to fry fresh batches whenever craving strikes, making meal prep a breeze.
Reheating
Reheat refrigerated or frozen empanadas in a hot oven or air fryer to restore their crunchiness—avoid microwaving which tends to make the dough soggy. About 5-7 minutes at 375°F (190°C) does the trick nicely.
FAQs
Can I use regular cheese instead of vegan mozzarella?
Absolutely! Traditional mozzarella or any melty, mild cheese works wonderfully in this recipe if you’re not following a vegan diet. Just be sure to shred it for easy melting.
What oil is best for frying these empanadas?
Vegetable oil or canola oil are great choices because they have high smoke points and neutral flavors, allowing the empanadas’ taste to shine.
Is it necessary to rest the dough?
Yes, resting the dough for 30 minutes relaxes the gluten, making it easier to roll out and preventing tough, chewy empanadas.
Can I bake these empanadas instead of frying?
Baking is possible but will result in a different texture—less crispy and more bread-like. Frying produces the classic, golden crunch Ecuadorian empanadas are famous for.
How do I know when the oil is the right temperature?
Using a thermometer is best; the ideal temperature is about 350°F (175°C). Alternatively, dropping a small piece of dough into the oil should cause it to bubble and rise quickly without burning.
Final Thoughts
This Ecuadorian Fried Cheese Empanadas Recipe is a true crowd-pleaser that brings warmth and joy with every crispy, cheesy bite. Inviting and easy enough for home cooking, it’s an ideal way to share a special taste of Ecuador’s culinary heritage with friends and family. Give this recipe a try—you’ll soon see why it holds a beloved spot in so many hearts and kitchens.
Print
Ecuadorian Fried Cheese Empanadas Recipe
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 empanadas
- Category: Appetizer
- Method: Frying
- Cuisine: Ecuadorian
- Diet: Vegan
Description
These Ecuadorian Fried Cheese Empanadas are deliciously crispy on the outside with a melty vegan mozzarella cheese filling inside. Made with a simple dough and fried to golden perfection, these empanadas are a satisfying vegan snack or appetizer with a touch of sweetness from a sugar sprinkle.
Ingredients
Dough Ingredients
- 1 cup (250 ml) water
- 2 tablespoons (24g) vegetable shortening
- 3/4 teaspoon (3g) salt
- 300g all-purpose flour (about 2 1/4 cups)
- 2 1/4 teaspoon (8g) baking powder
Filling
- ~12 tablespoons shredded vegan mozzarella cheese
Topping
- Sugar, as desired
Instructions
- Prepare water mixture: In a small pot, add water, vegetable shortening, and salt. Heat over low heat just until the shortening melts, stirring often. Then set aside to cool slightly.
- Mix dry ingredients: In a large bowl, combine all-purpose flour and baking powder thoroughly.
- Combine wet and dry: Pour 1 cup of the water mixture into the flour bowl and mix with a spatula until well combined.
- Form dough: Switch to mixing with hands and add the remaining water mixture gradually, about 2 tablespoons at a time, kneading until a smooth dough forms.
- Knead the dough: Flour a clean work surface. Transfer dough to the surface and knead for 8-10 minutes until smooth. Adjust with flour or water 1-2 tablespoons at a time if dough is too wet or dry.
- Rest the dough: Place dough back in bowl, cover with a damp kitchen towel, and let rest for 30 minutes.
- Heat oil: Pour about 2 inches of oil into a deep pan and heat over medium until it reaches 350°F (175°C).
- Divide dough: Divide dough into 12 balls. Cover all but one with the damp towel to prevent drying. Prepare a parchment-lined baking sheet for the empanadas after assembly.
- Roll and fill: Roll each ball into a thin disk (1/4 to 1/8 inch thick). Place a heaping tablespoon of shredded vegan mozzarella in the center. Fold bottom over to meet top and seal edges by pinching and braiding or using a fork.
- Prepare sugar: Place about 2 tablespoons sugar in a small bowl for sprinkling after frying. Line a plate or baking sheet with paper towels for draining cooked empanadas.
- Fry empanadas: Carefully place empanadas in hot oil. Fry bottoms until golden, 2-3 minutes, then flip and fry the other side for another 2-3 minutes until golden and crispy.
- Drain and sugar coat: Transfer empanadas to paper towels to drain excess oil. Immediately sprinkle each with a generous pinch of sugar while still warm. Repeat frying remaining empanadas.
- Serve: Serve the empanadas warm and enjoy the crispy, cheesy, slightly sweet treat.
Notes
- Dough consistency is important: adjust flour or water in small amounts for a smooth, workable dough.
- Use vegan mozzarella cheese to keep the recipe plant-based.
- Maintain oil temperature at 350°F for crisp, non-greasy empanadas.
- Braising edges carefully prevents filling leakage during frying.
- Sugar on top adds a traditional sweet contrast to the savory cheese.
- Can be served as snack, appetizer, or light meal.
