Quick Answer
Yes, you can absolutely fry empanadas in oil. Empanadas are a stuffed pastry that are commonly fried before serving. Frying empanadas helps achieve a crispy outer shell. The most common oils used for frying empanadas are vegetable, canola, peanut, or corn oil. You’ll want to use an oil with a high smoke point so that it can withstand the high heat of frying without burning. Heat the oil to 350-375°F and fry the empanadas for 2-3 minutes per side until golden brown. Make sure to pat off any excess moisture before frying so the empanadas get crispy. With the right oil at the right temperature, frying is a quick and delicious way to cook empanadas.
What Are Empanadas?
Empanadas are a stuffed pastry that are found in many Latin American and Spanish speaking countries. They are made by filling a dough, which is often made from wheat flour, with savory or sweet fillings. Some common fillings include ground beef, chicken, cheese, beans, or fruits.
The dough is folded over into a half moon or circle enclosing the filling inside. Empanada dough can be fried or baked. Baking gives a softer, bread-like texture while frying makes them crispy.
Empanadas make for a convenient, portable snack. Their size is similar to a hand pie or pasty. They can be eaten as an appetizer, side dish, or main course depending on the size and filling. Both sweet and savory empanadas are equally enjoyed.
Some key points about empanadas:
– Stuffed pastry originating from Latin America and Spain
– Filled with meats, cheese, veggies or fruits
– Made by folding dough over filling into half moon or circle shapes
– Dough can be fried or baked
– Portable snack or meal ranging from bite-sized to entrée sized
– Versatile – can be appetizer, side, or main dish
Why Fry Empanadas?
Frying is a very common preparation method for empanadas. Here’s why it’s a popular cooking technique:
Gets A Crispy Texture
The high heat of frying causes a crust to quickly form on the exterior of the dough. This results in empanadas with a nice crispy, crunchy texture. The contrast of the soft filling and crispy shell is part of what makes fried empanadas so appealing.
Seals In The Filling
As the exterior fries, it seals in the filling inside. This prevents leaks, spills, or having the filling fall out when taking a bite. The frying essentially “seals” the empanada shut.
Adds Flavor
In addition to texture, frying adds flavor. The oil imparts a richness and savory quality to the dough. Fried foods often taste great thanks to the added flavor from the oil.
Quick Cooking Method
Frying is a relatively fast way of cooking compared to baking. The hot oil quickly heats and browns the dough. Empanadas can be fried in just 2-3 minutes per side. This makes frying a good choice when you’re looking for a quick cooking method.
Traditional Preparation Method
Frying is one of the most common and traditional ways to make empanadas across Latin America. Many cultures that enjoy empanadas have traditionally fried them for generations. So frying upholds tradition for this beloved snack.
What Type of Oil Is Best for Frying Empanadas?
Choosing the right oil is important for achieving perfectly fried empanadas. Here are some common options:
Vegetable Oil
A neutral tasting vegetable oil is a popular choice for frying empanadas. Oils like canola, sunflower, safflower, peanut, or a blend all work well. Their high smoke point and neutral flavors allow the empanada dough and filling to shine.
Corn Oil
Corn oil is another neutral oil that withstands frying heat nicely. Refined corn oil can reach smoke points over 400°F. Its mild flavor won’t compete with the empanada filling.
Peanut Oil
Peanut oil is a common choice for frying in many Latin American and Asian cuisines. It has a high smoke point and adds a slightly nutty, rich flavor. Those qualities make it a nice match for empanadas.
Lard or Shortening
Traditionally, lard was used for frying empanadas in many regions. Vegetable shortening can substitute for lard. Both have high smoke points and create crispy results. However, they also have more distinctive flavors than neutral vegetable oils.
The most important factors are choosing an oil with a high smoke point (at least 350°F) and a relatively neutral taste. The oil should be fresh and not reused so that it fries properly and imparts good flavor.
Frying Tips for Perfect Empanadas
Follow these tips when frying empanadas for the best results:
– Use fresh, high-quality oil with a neutral flavor and high smoke point. Canola, vegetable, peanut and corn oil are all good choices.
– Heat oil to the proper frying temperature of 350-375°F. Use a deep fry thermometer to verify.
– Only fry 2-3 empanadas at a time to avoid overcrowding the pan and lowering the oil temp.
– Pat empanadas dry before frying. Excess moisture can cause hot oil to splatter.
– Gently place empanadas into the hot oil. Don’t drop them in or they may come apart.
– Fry 2-3 minutes per side until the shells are golden brown and crisp. Flip once carefully with tongs or a slotted spatula.
– Drain fried empanadas on a paper towel-lined plate to soak up excess grease.
– Allow oil to fully reheat back to the proper temperature between batches.
– To freeze and fry later, underfry empanadas by 1 minute per side before freezing. Then fry frozen empanadas 2-3 minutes per side until crisp.
Following proper frying methods will ensure your empanadas come out golden, crispy and delicious!
Common Filling Ideas for Fried Empanadas
Empanadas are so versatile – both sweet and savory fillings pair well with the fried exterior. Some classic filling ideas include:
Ground Beef
Seasoned ground beef makes a simple, savory empanada filling. Onions, tomatoes, olives, raisins, hard boiled eggs, and spices are often added to the beef.
Shredded Chicken
Shredded roast chicken seasoned with onions, garlic, peppers, and cumin is another excellent empanada filling choice.
Cheese
Melted cheeses like mozzarella, queso fresco, Monterey jack, or cheddar make a gooey, appetizing filling. Add some spinach for extra flavor.
Black Beans
Hearty, spiced black beans and rice is a tasty vegetarian empanada filling option. Chopped onions, chiles, cilantro, and lime juice give it extra flair.
Chorizo and Potatoes
This filling combines the smoky spiciness of chorizo sausage and tender chunks of potato. A dash of vinegar and garlic adds extra depth.
Ham and Cheese
For a simple but delicious empanada, go with diced ham and melted cheese. The salty ham pairs perfectly with the melted cheese.
Spinach and Feta
Chopped spinach and salty, tangy crumbles of feta cheese make an easy vegetarian filling. Add some seasonings like garlic, onion, and oregano.
Guava and Cheese
For a sweet empanada, try diced fresh guava and mild white cheese like queso fresco. The balance of sweet and salty is wonderful.
Apple and Raisin
Chopped apples, raisins, cinnamon and lemon juice combine for a tasty baked fruit filling for sweet empanadas.
The possibilities are endless! Both hearty meats and vegetarian options pair well with the fried dough.
Step-By-Step Instructions for Frying Empanadas
Follow these step-by-step instructions for perfectly fried empanadas:
Ingredients
– Empanada dough discs or rounds
– Oil for frying (vegetable, canola, peanut etc)
– Desired empanada fillings
– Paper towels for draining
– Tongs or slotted spatula for flipping
Instructions
1. Prepare your desired empanada fillings. Cool any hot fillings before assembling.
2. Roll out empanada dough and cut into rounds. Add a spoonful of filling onto each round.
3. Moisten the edges of the dough with water. Fold dough over filling and crimp edges closed with a fork to seal.
4. Pour 2-3 inches of frying oil into a heavy bottomed pan. Heat to 350-375°F over medium-high heat.
5. Pat empanadas dry with paper towels.
6. When oil is hot, gently add 2-3 empanadas at a time to the pan. Do not overcrowd.
7. Fry for 2-3 minutes per side until golden brown. Flip empanadas over once carefully with tongs.
8. Drain fried empanadas on a paper towel lined plate.
9. Allow oil to reheat fully between batches. Fry remaining empanadas in batches.
10. Serve empanadas warm and enjoy! Refrigerate or freeze any leftovers.
Tips for Frying Empanadas
Here are some additional helpful tips for achieving empanada frying success:
– Fold the empanada dough tightly and seal the edges well so the filling doesn’t leak out. Use a fork to firmly crimp the edges.
– Don’t overfill the empanadas or the filling will spill out. About 2-3 tablespoons of filling per empanada is usually perfect.
– Chill the assembled uncooked empanadas in the fridge for 20-30 minutes before frying. This helps the dough seal and the empanadas hold their shape better.
– Remove any excess ice crystals on the empanadas before frying or it may cause splattering.
– Use a deep heavy pan like a Dutch oven for frying instead of a shallow pan. This helps maintain oil temperature.
– Have a deep fry or candy thermometer on hand to monitor oil temperature. Maintaining the proper temp is key.
– Adjust heat as needed to maintain a steady oil temp. Turn down heat if it gets too hot.
– Don’t overcrowd the pan with too many empanadas at once or the oil temp will drop drastically.
– Let any excess grease drain off on paper towels after frying for a crispier result.
Common Questions
Can you bake instead of fry empanadas?
Yes, empanadas can absolutely be baked instead of fried. Baking gives a softer, bread-like texture versus the crisp fried texture. Bake empanadas at 375°F for 15-20 minutes until golden brown.
What oil is healthiest for frying?
Avocado oil is one of the healthiest oils for frying due to its high smoke point and heart-healthy monounsaturated fats. Olive oil is also a decent option for occasional frying. For best results, avoid frying with butter or low smoke point oils like extra virgin olive oil.
Is it better to freeze or refrigerate empanadas after frying?
Freshly fried empanadas are best served immediately. To store empanadas after frying, refrigerating is best for short term storage up to 3-4 days. For longer term storage, freeze fried empanadas in an airtight container for 1-3 months. Reheat fried frozen empanadas in a 350°F oven.
Can you fry empanadas from raw?
It’s best to fully assemble and cook empanadas immediately after filling them. However, you can freeze uncooked filled empanadas to fry later. Underfry the frozen empanadas about 1 minute per side, then finish frying until golden brown and crispy.
What are good dipping sauces for empanadas?
Popular dipping sauces for empanadas include: salsa, guacamole, sour cream, chimichurri sauce, mole sauce, ranch dressing, cheese sauce, and even simple additions like lime wedges or hot sauce.
Nutrition Facts for Fried Empanadas
The nutrition facts for fried empanadas can vary considerably based on the type and amount of filling. In general, fried empanadas provide:
| Nutrient | Amount |
|---|---|
| Calories | 150-300 per empanada |
| Total Fat | 7-15g |
| Carbs | 15-30g |
| Protein | 5-10g |
| Fiber | 1-3g |
As you can see, empanadas can deliver a good dose of energy, fat, and carbs. The fiber and protein content is lower but can vary depending on ingredients used. Overall, enjoy fried empanadas in moderation as the occasional treat.
Conclusion
Frying is one of the most popular cooking methods for empanadas, thanks to its ability to create a crispy texture and seal in fillings. When fried at the proper high heat in fresh oil, the empanadas develop a golden, crunchy exterior that perfectly contrasts the soft, savory filling inside.
Empanadas can be filled with endless combinations of meats, cheeses, beans, veggies and even fruits. Frying locks in all the flavors and textures. With the right frying tips and recipes, you can achieve empanada perfection. Dip these handheld snacks in your favorite sauces and enjoy!