Vegan Crispy Fried Empanadas
Indulge in the bold flavors of Vegan Crispy Fried Empanadas, a plant-based twist on a beloved classic. These golden, flaky pockets are crafted from a tender, homemade dough and stuffed with a vibrant filling of black beans, sweet corn, red bell peppers, and aromatic spices like cumin and paprika. Perfectly fried to crisp perfection, each bite is bursting with hearty textures and zesty cilantro undertones. These empanadas are ideal for appetizers, game-day snacks, or a satisfying main course. Quick to prepare in under an hour and completely dairy-free, they're a flavorful and crowd-pleasing addition to any meal. Serve warm with your favorite dipping sauce to truly elevate the experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Vegan butter
- 1/2 cup Cold water
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 1 cup Onion, chopped
- 3 cloves Garlic, minced
- 1 cup Red bell pepper, diced
- 1 cup Canned black beans, drained and rinsed
- 1/2 cup Frozen corn kernels, thawed
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Vegetable oil, for frying
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the vegan butter, cutting it into small cubes, and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until a dough forms. Knead the dough gently on a floured surface until smooth. Wrap in plastic and refrigerate for 30 minutes.
While the dough chills, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Add the red bell pepper, black beans, corn, cumin, paprika, and black pepper to the skillet. Cook for another 5 minutes, stirring often. Remove from heat and stir in the chopped cilantro. Let the filling cool slightly.
Take the dough from the refrigerator and roll it out on a floured surface to 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles about 4 inches in diameter.
Place approximately 2 tablespoons of the vegetable filling on one half of each circle. Wet the edges with a little water, fold the dough over the filling, and press the edges together gently. Use a fork to crimp and seal the edges.
Heat vegetable oil in a deep saucepan over medium-high heat until it reaches 350°F (175°C). Carefully fry the empanadas, a few at a time, until golden brown and crispy, about 3 to 4 minutes per batch.
Remove the empanadas with a slotted spoon and place them on paper towels to drain excess oil. Serve warm.
Nutrition Facts
Calories |
6426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 580.9 g | 745% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 20.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
