Ingredients

Almojábanas con Mermelada de Recaíto (Puerto Rican Rice Flour & Cheese Fritters with Culantro Marmalade)

Almojábanas

  • Whole Milk,1,cup,,,
  • Rice Flour,1 ½,cups,,fine-ground-rice-flour,
  • Unsalted Butter,2,tablespoons,,,
  • Kosher salt,,,,,
  • Sugar,2,Tablespoons,,white-sugar,
  • Baking Powder,1,Teaspoon,,baking-powder,
  • Mild White Cheese (Queso Fresco / Queso del País),1,Cup,Crumbled,,
  • Eggs,2,,,,
  • Canola Oil,2,Cups,,,

 

Mermelada de Recaíto

  • Garlic,5,Cloves,Sliced,,
  • Culantro,4,Leaves,Chopped,inca-foods-culantro-paste,
  • Cilantro,4,Stems,Chopped,,
  • Ají Dulce (small sweet peppers),5,,Chopped,,
  • Red Onion,½,Small,Minced,,
  • Yellow Onion,½,Small,Minced,,
  • Bay Leaf,1,,,daun-salam-indian-bay-leaf,
  • Limes,2,,Juiced,,
  • Cracked Black Pepper,1,Teaspoon,,butchers-10-ground-black-pepper,
  • Kosher Salt,½,Teaspoon,or to taste,,
  • Brown Sugar,1,Cup,,murakami-okinawan-brown-sugar,
  • Extra Virgin Olive Oil,2,Tablespoons,,agr-ilia-organic-extra-virgin-olive-oil-16-9oz,
Expand All
Add All

Almojábanas con Mermelada de Recaíto (Puerto Rican Rice Flour & Cheese Fritters with Culantro Marmalade)

Puerto Rican Almojábanas are fritters made with rice flour and a mild white cheese, leaving each bite crispy on the outside with a molten cheese center. They are extra decadent dipped into a homemade culantro marmalade.
Written By César Pérez | Sep 16, 2021

Ingredients

Almojábanas con Mermelada de Recaíto (Puerto Rican Rice Flour & Cheese Fritters with Culantro Marmalade)

Almojábanas

  • Whole Milk,1,cup,,,
  • Rice Flour,1 ½,cups,,fine-ground-rice-flour,
  • Unsalted Butter,2,tablespoons,,,
  • Kosher salt,,,,,
  • Sugar,2,Tablespoons,,white-sugar,
  • Baking Powder,1,Teaspoon,,baking-powder,
  • Mild White Cheese (Queso Fresco / Queso del País),1,Cup,Crumbled,,
  • Eggs,2,,,,
  • Canola Oil,2,Cups,,,

 

Mermelada de Recaíto

  • Garlic,5,Cloves,Sliced,,
  • Culantro,4,Leaves,Chopped,inca-foods-culantro-paste,
  • Cilantro,4,Stems,Chopped,,
  • Ají Dulce (small sweet peppers),5,,Chopped,,
  • Red Onion,½,Small,Minced,,
  • Yellow Onion,½,Small,Minced,,
  • Bay Leaf,1,,,daun-salam-indian-bay-leaf,
  • Limes,2,,Juiced,,
  • Cracked Black Pepper,1,Teaspoon,,butchers-10-ground-black-pepper,
  • Kosher Salt,½,Teaspoon,or to taste,,
  • Brown Sugar,1,Cup,,murakami-okinawan-brown-sugar,
  • Extra Virgin Olive Oil,2,Tablespoons,,agr-ilia-organic-extra-virgin-olive-oil-16-9oz,
Expand All
Add All
Directions:

Almojábanas

  1. Bring milk, butter, sugar, and a generous pinch of salt to a simmer over medium heat.
  2. While the milk mixture is coming to a simmer, mix rice flour, baking powder, and crumbled cheese in a bowl with a fork. 
  3. When milk mixture comes to a simmer, slowly add in rice flour mixture while stirring constantly with a wooden spoon. Continue stirring until dough begins to come away from the sides of the pot. 
  4. Allow dough to cool for 5 minutes. After dough has cooled, add in eggs while again stirring continuously until no more egg is visible. 
  5. Heat 2 cups oil over medium high heat until oil has reached 350 degrees. Using a tablespoon or small ice cream scoop, scoop almojábana mixture into oil being mindful to not overcrowd the pan. Move around carefully with a spoon to ensure even cooking. Cook for 2 minutes or until golden. 
  6. Move fritters onto a wire rack or paper towel and immediately sprinkle with coarse salt. Serve immediately. 

 

Mermelada de Recaíto

  1. Heat extra virgin olive oil over medium heat until shimmering. Add all ingredients at once.
  2. Reduce heat to medium-low, and cook stirring often until marmalade has thickened, about 30 minutes. 
  3. Remove from heat and allow to cool for 10 minutes. 
  4. Serve with hot almojábanas.