Vegetarian Crispy Fried Empanadas
Get ready to indulge in the ultimate comfort food with these Vegetarian Crispy Fried Empanadas, a golden, flaky delight loaded with vibrant, seasoned vegetables and hearty black beans. Featuring a homemade buttery dough that crisps up to perfection, these empanadas are filled with a flavorful medley of sautéed onions, red bell peppers, mushrooms, sweet corn, and aromatic spices like cumin, chili powder, and paprika. Perfect for appetizers, snacks, or even a main course, these deep-fried bites are both satisfying and versatile. Whether you're serving them at a party or enjoying them as an everyday treat, these empanadas will impress vegetarians and meat lovers alike! Serve them warm with your favorite dipping sauce for an irresistible experience. Keywords: vegetarian empanadas, crispy fried empanadas, homemade empanada dough, plant-based filling, easy empanada recipe.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.5 cup unsalted butter
- 1 teaspoon salt
- 0.75 cup ice water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 3 garlic cloves, minced
- 1 cup mushrooms, chopped
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon ground paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped
- 2 cups vegetable oil, for frying
Instructions
In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, while mixing until the dough begins to come together. Knead lightly until it forms a cohesive dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and red bell pepper, sautéing until soft and translucent, about 5 minutes.
Add the minced garlic and mushrooms, cooking until the mushrooms are browned and all vegetables are tender, about 5 more minutes.
Stir in the corn, black beans, ground cumin, chili powder, paprika, salt, and ground black pepper. Cook for an additional 2-3 minutes, then remove from heat and stir in chopped cilantro.
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles of dough using a 5-inch round cutter.
Place about 1 to 2 tablespoons of the vegetable filling in the center of each circle, lightly wet the edges with water, and fold the dough over to close, pressing the edges with a fork to seal.
Heat vegetable 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 and enjoy your delicious Vegetarian Crispy Fried Empanadas!
Nutrition Facts
Calories |
6687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 558.0 g | 715% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 378.8 g | 138% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 25.8 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 265 mg | 20% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2595 mg | 55% | |
*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.
