Puerto Rican Almojábanas make a quick and easy yummy snack or can be enjoyed for breakfast! Perfect with a cup of coffee or hot chocolate!
If you're looking for something delicious to enjoy for breakfast or as a snack, this Puerto Rican Almojábanas recipe is it. These cheesy, slightly sweet little buns are perfect with a cup of coffee, hot chocolate, or even a cold glass of milk. They're just as good first thing in the morning as they are for an afternoon bite. Once you try one, it's pretty hard to stop there, they're soft, cheesy, and seriously hard to resist.
And if you're in the mood for more cozy breakfast or snack ideas, you'll definitely want to try this cinnamony Puerto Rican oatmeal, these irresistibly creamy quesitos, and these tangy guayaba pastelillos.
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What are Almojábanas?
Almojábanas Puertorriqueñas are basically little fried cheese buns that are super popular in the northwestern and central parts of Puerto Rico. Crispy on the outside, soft and somewhat cheesy on the inside. They're perfect for breakfast or just a snack whenever you need a little bread pick-me-up. Made with rice flour and cheese, they've got this amazing texture that's kind of like bread and fritter had a delicious baby. Some people like them a touch salty, others a little sweet, so there's really an almojábana for every craving!
Almojábanas de Lares
Almojábanas Lareñas are such a big deal in Puerto Rico that the town of Lares actually throws a whole festival just for them every year, the "Festival de la Almojábana." The streets come alive with musicians, local artisans, and tons of food stalls serving all kinds of Puerto Rican goodies…and yes, you better believe there are plenty of almojábanas to go around!
Serving Suggestions & Best Toppings for Almojábanas
When I make these fritters, I usually serve them with a side of mayoketchup. We put mayoketchup on all sorts of Puerto Rican fried goodies like sorullitos (corn sticks), garlic tostones, yuca frita, salads and these are no exception!
But hey, toppings are totally up to you. Some people drizzle honey, roll them in cinnamon sugar, or get wild and top them with Cheez Whiz. Seriously, there's no wrong way to snack on these!
Ingredients
- rice flour
- all purpose flour
- baking powder
- cheese of your choice
- milk
- water
- eggs
- salt
- butter
- vegetable or canola oil for frying
MayoKetchup
- mayonnaise
- ketchup
- garlic paste or finely minced garlic
- salt to taste
See my recipe card below for a complete list of the ingredients with measurements and instructions.
How to Make Puerto Rican Almojábanas
Step 1: Make the Mayoketchup Sauce
- In a small bowl, mix together mayonnaise, ketchup, and garlic paste. Add a pinch of salt to taste and set aside.
Step 2: Prep the Dry Ingredients
- In a mixing bowl, combine rice flour, baking powder, all-purpose flour, and salt. Mix well.
Step 3: Add the Eggs
- Whisk the eggs in a separate bowl, then pour them into the flour mix (Image 2). Whisk everything together until smooth.
Step 4: Add Milk & Water
- Slowly pour in the milk while mixing (Image 3).
- Add the water and whisk again until the batter is smooth (Image 4 and 5).
Step 5: Add the Cheese
- Stir in your cheese until fully combined (Image 6 and 7).
Step 6: Add the Butter & Rest the Batter
- Melt the butter (microwave or stovetop) and whisk it into the batter (Image 8).
- Let the batter rest for 20 minutes, it will thicken slightly (Image 9 and 10).
Step 7: Heat the Oil
- Add about 1½ inches of vegetable or canola oil to a skillet and heat over medium. Test the oil by dropping in a tiny bit of batter, if it sizzles, it's ready.
Step 8: Fry the Almojábanas
- Drop a heaping tablespoon of batter into the hot oil.
Do not overcrowd the pan.
- Fry until golden brown, then flip and cook the other side.
Step 9: Drain
- Place fritters on a plate lined with paper towels to drain excess oil.
Step 10: Serve & Enjoy
- Serve with mayoketchup sauce.
How to Store and Reheat Almojábanas
To keep your almojábanas fresh, just pop them in an airtight container and toss them in the fridge. When you're ready to snack, let them come to room temperature or warm them up in the oven for that freshly fried taste all over again.
To Reheat in the Oven
- Preheat your oven to 375°F.
- Place the fritters on a baking sheet. Warm them for about 10 minutes, or until heated through.
To Reheat in the Microwave
You can reheat them in the microwave, but keep in mind they'll turn out much better in the oven. The oven helps them hold their shape, while the microwave can make them a little too soft if they're overheated.
If you do use the microwave, heat them for just a few seconds and serve right away.
Cathy’s Expert Tips
- Let the batter rest. Don't skip the 20-minute rest time. This helps the batter thicken slightly and will give the fritters a better texture.
- Make sure the oil is hot enough. If the oil isn't hot, the fritters will absorb too much oil and turn greasy instead of crisp.
- Don't make them too big. When frying, keep the fritters small enough so they cook through before the outside browns.
- Don't overcrowd the pan. Fry a few at a time so they cook evenly. Adding too many will lower the oil temperature and result in soggy over greasy almojabanas.
- Use an ice cream scoop or a tablespoon. This helps keep the fritters about the same size so they cook evenly.
- Serve them fresh. Almojábanas are at their best right after frying when they're crispy on the outside and soft on the inside.
Recipe FAQ’s
It's best to fry the batter shortly after it's mixed and rested. The texture will be best when freshly prepared.
Traditionally, Puerto Rican almojábanas are fried. Baking will change the texture and they won't get the same crispy exterior.
A good melting cheese works best. Many people use mild cheddar, mozzarella, or a similar cheese that melts nicely.
Yes. Once cooled, store them in an airtight container and freeze. Reheat them in the oven for best results.
Even though Colombia, Venezuela, and Puerto Rico all make almojábanas, they are different from each other. In Colombia, almojábanas are little cheese breads made mostly with pre‑cooked cornmeal (masarepa) and fresh cheese, soft, a bit fluffy, and usually baked rather than fried. In Puerto Rico, the version we know and love is more of a fried rice‑flour cheese bun, crispy on the outside and tender on the inside. As for Venezuela, they use different starches like flour or cassava and have their own unique regional twists too.
Good news, rice flour is super easy to find! Check your local grocery store; you'll usually spot it in the baking aisle or in the Latin foods section.
Other Puerto Rican Fried Fritters You Will Love
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📖 Recipe
Puerto Rican Almojábanas
Ingredients
- 1 cup rice flour
- ½ cup all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 eggs whisked
- ½ cup milk
- 1 tablespoon water may need a little more
- 1 cup cheese of your choice
- 1 tablespoon unsalted melted butter
- vegetable or canola oil for frying
Mayoketchup Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1½ teaspoons garlic paste or finely minced garlic
- salt to taste
Instructions
Mayoketchup Sauce
- In a small bowl, mix together mayonnaise, ketchup, and garlic paste. Add a pinch of salt to taste and set aside.
Make the Batter
- In a mixing bowl, combine rice flour, baking powder, all-purpose flour, and salt. Mix well.
- Whisk the eggs in a separate bowl, then pour them into the flour mix. Whisk everything together until smooth.
- Slowly pour in the milk while mixing.
- Add the water and whisk again until the batter is smooth.
- Stir in your cheese until fully combined.
- Melt the butter (microwave or stovetop) and whisk it into the batter.
- Let the batter rest for 20 minutes, it wll thicken slightly.
Heat and Fry
- Add about 1½ inches of vegetable or canola oil to a skillet and heat over medium. Test the oil by dropping in a tiny bit of batter, if it sizzles, it's ready.
- Drop a heaping tablespoon of batter into the hot oil. (Do not overcrowd the pan)
- Fry until golden brown, then flip and cook the other side.
Drain
- Place fritters on a plate lined with paper towels to drain excess oil. Serve with mayoketchup sauce.
Erika says
My Titi brought me back a pack of mix from Lares, PR. I have never made almojábanas before… your directions made the task so easy!
Maria Garcia says
Made it and it was delicious!
Catherine Arena says
Hey Maria! So happy to hear you really enjoyed it! Thanks for taking time to comment and rate recipe!