Vegan Fried Empanadas
Crispy, golden perfection meets plant-based goodness with these Vegan Fried Empanadas! This recipe features a flaky, homemade dough crafted with coconut oil, encasing a hearty, flavorful filling of seasoned black beans, sweet corn, sautéed zucchini, and vibrant red bell peppers. Hints of smoky paprika, zesty cumin, and fresh lime juice create a balanced and irresistible flavor profile. Perfectly fried to a light crunch, these empanadas are the ideal finger food for parties, a satisfying appetizer, or even a comforting main dish. Quick to prepare and bursting with wholesome ingredients, these vegan empanadas are as delicious as they are crowd-pleasing. Serve them warm with your favorite dipping sauce or a side of creamy guacamole for the ultimate treat!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 cup coconut oil
- 1 cup cold water
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 10 pieces cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 0.5 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 3 cups oil for frying
- 0.25 cup chopped cilantro
- 1 medium lime, juice
Instructions
In a large bowl, mix the all-purpose flour, baking powder, and salt.
Add the coconut oil to the flour mixture and use your hands or a pastry cutter to incorporate until the mixture resembles coarse crumbs.
Slowly mix in the cold water until the dough forms. Knead for a few minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes.
To prepare the filling, heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until soft and translucent.
Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Stir and cook for about 5 minutes until the vegetables soften.
Mix in the black beans, corn, ground cumin, chili powder, and smoked paprika. Cook for another 5 minutes. Remove from heat and stir in the cilantro and lime juice. Let it cool.
Roll the dough on a floured surface to a thickness of about 1/8-inch. Cut into circles using a 4-inch cutter.
Place 1-2 tablespoons of filling in the center of each dough circle. Fold over to enclose the filling and press the edges with a fork to seal.
Heat the frying oil in a deep skillet to 350°F (175°C). Fry the empanadas in batches until golden brown, about 3-4 minutes per side.
Remove from oil and drain on paper towels. Serve warm.
Nutrition Facts
Calories |
8872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 828.6 g | 1062% | |
| Saturated Fat | 195.1 g | 975% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 370.3 g | 135% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 20.4 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2420 mg | 51% | |
*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.
