Cornmeal-Crusted Fried Cheese Empanadas
Golden fried empanadas with a crunchy cornmeal crust and a melty cheese filling, capturing a popular Bolivian snack tradition. This latin american-inspired snacks (vegetarian) ready in about 55 minutes turns all-purpose flour, fine cornmeal, teaspoon baking powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 290 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup fine cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons, cold and cubed unsalted butter
- 3/4 cup warm water
- 1 1/2 cups shredded mozzarella cheese
- for frying, about 3 cups vegetable oil
- 1, beaten for egg wash egg
Instructions
- Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup fine cornmeal, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Step 2: Add 6 tablespoons cold, cubed unsalted butter and use your fingers or a pastry cutter to blend until mixture resembles coarse crumbs.
- Step 3: Gradually add 3/4 cup warm water, mixing until a soft dough forms. Knead gently on a floured surface for 3 minutes until smooth. Cover and let rest for 30 minutes.
- Step 4: Divide dough into 12 equal portions and roll each into a 6-inch circle on a lightly floured surface.
- Step 5: Place 2 tablespoons shredded mozzarella cheese in the center of each circle. Brush edges with beaten egg, fold dough over to form half-moons, and press edges to seal tightly.
- Step 6: Heat about 3 cups vegetable oil in a deep skillet to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden brown and crisp.
- Step 7: Drain on paper towels and serve warm as a savory snack or appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cornmeal-Crusted Fried Cheese Empanadas take to make?
Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cornmeal-Crusted Fried Cheese Empanadas?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Cornmeal-Crusted Fried Cheese Empanadas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cornmeal-Crusted Fried Cheese Empanadas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cornmeal-Crusted Fried Cheese Empanadas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
