Three-cheese Puerto Rican almojábanas is a dish that is simple to make and can be enjoyed by people of all ages. These fritters are made with cheese which gives them a unique flavor. They’re perfect for breakfast, a snack, dessert, or any occasion.
Three Cheeses Puerto Rican Almojábanas
If you’re in the mood for a cheesy treat, look no further than Puerto Rican almojábanas. It is a delicious, cheesy snack that can be enjoyed anytime. Whether you enjoy them plain or dip them in your favorite sauce, Puerto Rican Almojabanas are sure to please.
The ingredients for making three cheese Puerto Rican almojábanas that the whole family will enjoy are listed below. Please scroll down to view our printable recipe card, which includes detailed steps and measurements.
- Rice flour
- All-purpose flour
- Baking powder
- Salt: To taste
- Eggs: Whisked
- Onion powder
- Garlic powder
- Cheddar cheese: Shredded
- Pepper jack cheese: Shredded
- Cotija cheese: Crumbled
- Unsalted butter: Melted
- Vegetable or canola oil: For frying
- Hot sauce
- Garlic: Minced
- Chili powder
- Lime juice
How to cook three cheese Puerto Rican almojábanas from scratch?
- Mix the sauce ingredients: First, make the sauce by combining its ingredients in a small bowl. Set it aside until it’s ready to use.
- Mix the almojábanas ingredients: For the almojábanas, add the rice flour, all-purpose flour, baking powder, garlic powder, onion powder, and salt to a mixing bowl and mix together. Then add the eggs and whisk. Slowly start adding in the milk while stirring the mixture simultaneously. Next, add the water and whisk the mixture until smooth. Add the shredded cheese and mix. Also, add the melted butter and mix again. After that, allow the batter to rest for 30 minutes.
- Fry the batter: Add about 1½-2 inches of vegetable oil to a deep skillet and heat over medium heat. Test the oil by adding a small drop of the batter to the hot oil; if it sizzles, it is ready. Drop a few heaping tablespoons of the batter into the oil and fry, do not overcrowd the pan. When the fritters are golden brown on one side, flip and cook until golden brown on the other.
- Serve: Finally, drain the fritters on a plate lined with paper towels and serve with the prepared sauce.
How to serve:
While these cheesy delights are often eaten as a snack or appetizer, they can also be enjoyed as part of the main meal. Here are some suggestions for what to eat with three cheese Puerto Rican almojábanas:
Try pairing them with cured meats and pickled vegetables for a savory snack. The salty flavors of the meat and veggies will complement the cheesy goodness of the almojábanas perfectly.
Try fresh fruit or jam if you want something sweet to pair with your almojábanas. The sweetness of the fruit will balance out the saltiness of the cheese for a perfect bite every time.
Frequently asked questions
What are almojábanas?
These tasty small delights are highly popular in Puerto Rico’s northwest and central regions. They’re essentially fried fritters, but they’re a type of bread-fried fritter consisting of rice flour and cheese that’s typically eaten as a snack or for breakfast. They’re also delicious with a cup of coffee or hot chocolate.
What does Almojábana mean in Spanish?
In Spanish, Almojabana means a type of cheese bun. This dish is popular in Colombia and is often served as an appetizer or side dish. The cheese bun is made with fresh cheese, cornmeal, and baking powder. It is then fried or baked and can be served with a dipping sauce.
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What is the difference between Pandebono and Almojábana?
Pandebono is typically made with white cheese, while Almojabana is made with yellow cheese. The dough for Pandebono is also usually finer and dense, while the dough for Almojabana is coarser.
When it comes to taste, Pandebono is generally lighter and more subtle, while Almojabana has a stronger flavor. So, if you’re looking for a dish that’s packed with flavor, Almojabana is the way to go. But if you prefer something that’s a bit more subdued, Pandebono is your best bet.
How to store leftovers:
Leftovers can be stored in the fridge for up to a week or in the freezer for up to three months.
First, to store leftover almojábanas, wrap them tightly in plastic or aluminum foil. Then, label them in an airtight container with the date. To keep them fresh, make sure to eat them within a week.
If you want to freeze your almojábanas, place them in a freezer-safe bag or container and again label them with the date. When you’re ready to eat them, thaw the almojábanas overnight in the fridge before reheating them in the oven or microwave. Enjoy!
There are many different ways to make almojábanas, but this Puerto Rican three-cheese recipe is definitely a favorite. Here are a few tips to make sure your almojábanas turn out perfectly cheesy and delicious every time.
The dough should be nice and soft before you add the cheese filling. If it’s too dry, the almojábanas will be tough. Just add a little more water until it’s the right consistency.
Also, when you’re shaping the almojábanas, make sure they’re not too thick, or they’ll take forever to cook.
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 2 tsp salt
- 2 eggs, whisked
- 1/2 cup milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp water
- 1/2 cup cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/3 cup cotija cheese, crumbled
- 1 tbsp unsalted butter, melted
- vegetable or canola oil for frying
- 1/2 cup mayonnaise
- 1/3 cup yogurt
- 2 tablespoons hot sauce
- 2 cloves garlic, minced
- 1/4 tsp chili powder
- 1 tsp lime juice
- salt to taste
- Mix the sauce ingredients in a small bowl. Set aside until ready to use.
To Make Almojabanas:
- Add the rice flour, all-purpose flour, baking powder, garlic powder, onion powder, and salt to a mixing bowl and mix together.
- Add the eggs and whisk.
- Slowly start adding in the milk while stirring the mixture simultaneously.
- Add the water and whisk the mixture until smooth.
- Add the shredded cheeses and mix.
- Add the melted butter and mix again.
- Allow the batter to rest for 30 minutes.
- Add about 1½-2 inches deep of vegetable oil to a deep skillet and heat over medium heat.
- Test the oil by adding a small drop of the batter to the hot oil, if it sizzles, it is ready.
- Drop a few heaping tablespoons of the batter into the oil and fry, do not overcrowd the pan.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 681Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 153mgSodium: 2128mgCarbohydrates: 53gFiber: 3gSugar: 4gProtein: 19g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.