Almojabanas Recipe - Traditional Puerto Rican Cheese Fritters


Almojabanas Recipe - Traditional Puerto Rican Cheese Fritters
Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4



Almojabanas are a delightful and traditional South American treat, particularly popular in countries like Colombia and Puerto Rico. These cheese-flavored breads or fritters are known for their soft, spongy texture and rich, savory taste. Made primarily from a mixture of rice flour, cheese, and eggs, Almojabanas are a versatile dish that can be enjoyed at any time of the day, from breakfast to dinner, or even as a snack.


The history of Almojabanas can be traced back to the indigenous cultures of South America, long before the arrival of Europeans. The original recipe has evolved over the centuries, incorporating ingredients brought by the Spanish, such as cheese and wheat flour. Today, Almojabanas are a testament to the rich culinary fusion that characterizes Latin American cuisine, embodying the blend of indigenous and European influences.


How to prepare

  1. In a mixing bowl, combine water and wheat flour, and blend thoroughly.
  2. Add whole eggs, one at a time, and blend in.
  3. Slowly add the remaining ingredients, and blend thoroughly to ensure an even paste.
  4. Allow the mixture to rest for about thirty minutes.
  5. In a deep fry pan, heat frying oil until very hot.
  6. Drop spoonfuls of the mixture into the hot oil and fry until golden brown.
  7. Remove the fried mixture from the oil.
  8. Blot the excess oil by using absorbent paper.
  9. Serve the dish warm.


  • There are several variations of the Almojabanas recipe, including:
  • Using different types of cheese for varying flavors.
  • Adding herbs or spices such as oregano or cumin for an aromatic twist.
  • Making a sweeter version by adding sugar and serving with jam or honey.

Cooking Tips & Tricks

To achieve the perfect Almojabanas, consider the following tips:

- Ensure the oil is hot enough before frying to prevent the Almojabanas from absorbing too much oil and becoming greasy.

- Let the batter rest for about thirty minutes before frying; this helps in developing the flavors and texture.

- Fry in small batches to maintain the oil temperature and ensure even cooking.

- Use a cheese with a strong flavor, such as aged cheddar or Parmesan, to enhance the taste.

Serving Suggestions

Almojabanas can be served warm as a standalone snack or accompanied by a cup of coffee or hot chocolate. They also pair well with a fresh salad for a light meal.

Cooking Techniques

Frying is the traditional method for cooking Almojabanas, but they can also be baked for a lighter version. To bake, preheat the oven to 350°F (175°C) and bake for 20-25 minutes or until golden brown.

Ingredient Substitutions

For those with dietary restrictions, the following substitutions can be made:

- Gluten-free flour can replace wheat flour for a gluten-free version.

- Plant-based milk and cheese can be used to make a dairy-free variant.

- Flaxseed or chia eggs can substitute chicken eggs for a vegan option.

Make Ahead Tips

The Almojabanas batter can be prepared ahead of time and stored in the refrigerator for up to 24 hours, allowing the flavors to meld and reducing preparation time.

Presentation Ideas

Serve Almojabanas on a colorful plate with a side of salsa or guacamole for dipping. Garnish with fresh herbs for an added touch of color and flavor.

Pairing Recommendations

Almojabanas pair beautifully with savory dips such as guacamole or salsa. For a sweet contrast, try serving them with fruit preserves or dulce de leche.

Storage and Reheating Instructions

Store leftover Almojabanas in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet for best results, as this helps maintain their texture.

Nutrition Information

Calories per serving

A single serving of Almojabanas contains approximately 250 calories. The combination of carbohydrates, fats, and proteins makes them an energy-dense food, ideal for starting the day or refueling after physical activity.


A serving of Almojabanas contains approximately 30 grams of carbohydrates. The primary source of carbohydrates in this recipe comes from rice flour and wheat flour, providing the body with energy.


Each serving of Almojabanas has about 15 grams of fat, mainly from the cheese, butter, and frying oil. While this makes Almojabanas a rich source of energy, it's advisable to enjoy them in moderation as part of a balanced diet.


Almojabanas are a good source of protein, with each serving containing approximately 8 grams. The protein comes from the eggs and cheese used in the recipe, essential for building and repairing tissues in the body.

Vitamins and minerals

Almojabanas provide various vitamins and minerals, particularly calcium from the cheese and eggs, which is vital for bone health. They also contain small amounts of iron and B vitamins.


This recipe contains common allergens such as dairy (cheese, milk, butter) and eggs. Individuals with allergies to these ingredients should avoid Almojabanas or seek alternative recipes.


Almojabanas are a nutritious and energy-dense food, providing carbohydrates, fats, proteins, and essential vitamins and minerals. However, due to their calorie and fat content, they should be consumed in moderation within a balanced diet.


Almojabanas are a delicious and versatile dish with a rich history in South American cuisine. Whether enjoyed as a snack, breakfast, or part of a meal, their unique flavor and texture make them a favorite among many. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs, making Almojabanas a delightful addition to your culinary repertoire.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Almojabanas. It was many years ago, back when I was just a young girl living in the countryside of Colombia. My grandmother, Abuela Rosa, was known throughout the village for her delicious cooking and her vast knowledge of traditional recipes.

One sunny afternoon, as I sat on the front porch watching Abuela Rosa prepare a batch of Almojabanas, I couldn't help but be intrigued by the process. The way she mixed the ingredients together with such care and precision, the way she kneaded the dough until it was soft and pliable, the way she shaped the dough into perfect little rounds before baking them to golden perfection in the oven.

I knew then and there that I wanted to learn how to make Almojabanas just like Abuela Rosa. I wanted to carry on the tradition of cooking that had been passed down through generations of our family. So, I asked her if she would teach me her secrets, and with a twinkle in her eye, she agreed.

Over the next few weeks, Abuela Rosa patiently guided me through the process of making Almojabanas. She showed me how to measure out the ingredients, how to mix them together just right, and how to shape the dough into those familiar little rounds. She taught me the importance of using fresh ingredients and taking the time to let the dough rise before baking.

As I watched her work, I couldn't help but marvel at the way she moved with such grace and expertise in the kitchen. It was as if she had been born with a wooden spoon in her hand and a pot on the stove. I was in awe of her skill and her knowledge, and I knew that I had so much to learn from her.

As the weeks turned into months, I began to feel more confident in my own abilities. I no longer needed Abuela Rosa by my side every step of the way. I could measure out the ingredients, mix them together, and shape the dough all on my own. And when the Almojabanas came out of the oven perfectly golden and delicious, I knew that I had truly mastered the art of making them.

Years passed, and I continued to make Almojabanas for my own family and friends. They were always a hit, and people would often ask me for the recipe. I would smile and tell them that it was a family secret passed down through generations. But in reality, I knew that the recipe belonged to Abuela Rosa, and that I was simply carrying on her legacy.

As I grew older, I realized just how special the recipe for Almojabanas was. It wasn't just a list of ingredients and instructions; it was a connection to my past, to my family, to my heritage. It was a way to honor the traditions that had been handed down to me, and to keep them alive for future generations.

And so, whenever I make a batch of Almojabanas now, I do so with a sense of gratitude and pride. I think of Abuela Rosa and all that she taught me, and I know that her spirit lives on in every bite of those delicious little rounds. And I can't help but smile, knowing that I am carrying on a tradition that will hopefully continue for many years to come.


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