There’s something wonderful about finding a recipe later in life that instantly earns a permanent spot in your rotation, and these fried cornmeal empanadas are exactly that kind of discovery. That deep golden-yellow color, the slightly crisp shell giving way to a soft, corn-flavored interior, and whatever savory filling you tuck inside — it’s the kind of snack that makes you wonder how you went so long without it.
Unlike wheat-based empanada dough, this version relies on masarepa, a precooked cornmeal that’s a staple in Venezuelan and Colombian kitchens. Mixed with just water and salt, it forms a soft, pliable dough that shapes easily into that classic pointed, crescent shape before being filled and sealed. Once it hits hot oil, the cornmeal dough turns that gorgeous golden-yellow color and develops a light crispness on the outside while staying soft and slightly chewy within.
What makes this recipe so appealing is exactly what you’d expect from something built on just a handful of ingredients: it’s simple, it’s affordable, and it delivers big, satisfying flavor without any complicated technique. Fill them with cheese, shredded meat, or beans, and you’ve got a snack, breakfast, or light meal that’s just as good freshly fried as it is reheated the next day.
Why You’ll Love This Recipe
- Just 4 ingredients for the dough — masarepa, water, salt, and oil come together into a simple, pliable dough.
- Naturally gluten-free — a great option for anyone avoiding wheat.
- Crispy outside, soft inside — that signature cornmeal texture is genuinely addictive.
- Endlessly customizable filling — cheese, shredded meat, or beans all work beautifully.
- Great for any time of day — perfect for breakfast, a snack, or a light meal.
Ingredient Notes
Masarepa, sometimes labeled as precooked white or yellow cornmeal, is the essential ingredient here and is different from regular cornmeal or masa harina used for tortillas — it’s specifically treated so it can be mixed directly with water without additional cooking. It’s commonly found in the international or Latin foods aisle of most grocery stores, or at any Latin American market, and comes in both white and yellow varieties, with yellow giving that classic golden color seen in the photos.
The dough itself needs very little beyond the cornmeal: water, a pinch of salt, and a small amount of oil worked into the mixture help create a dough that’s soft and easy to shape without cracking at the edges. Let the dough rest for a few minutes after mixing, which allows the cornmeal to fully hydrate and makes it noticeably easier to work with when shaping the empanadas.
For the filling, shredded cheese (like a mild white cheese or mozzarella) is one of the simplest and most popular options, melting into a gooey center as the empanada fries. Shredded beef, chicken, or black beans are equally traditional choices — just make sure whatever filling you use is well-cooked and not overly wet, since excess moisture can cause the dough to tear or the empanadas to burst open during frying.
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Step-by-Step Instructions
- In a large bowl, combine 2 cups masarepa (precooked cornmeal) with 1 teaspoon salt. Gradually add about 2¼ cups warm water, mixing with your hands as you go. Tip: add the water gradually rather than all at once, since the exact amount needed can vary slightly depending on the brand of cornmeal.
- Knead the dough for 2–3 minutes until it’s smooth, soft, and no longer sticky, adding a small drizzle of oil to help bring it together if needed. Let the dough rest, covered, for 5–10 minutes. Tip: resting the dough allows the cornmeal to fully absorb the water, making it much easier to shape without cracking.
- Divide the dough into equal-sized balls, about the size of a golf ball, and flatten each one between your palms or with a tortilla press into a thin oval or circle. Tip: keep a small bowl of water nearby to lightly moisten your hands, which helps prevent the dough from sticking and cracking as you shape it.
- Place a spoonful of your chosen filling (shredded cheese, cooked shredded beef, or beans) in the center of each flattened piece of dough. Tip: don’t overfill — too much filling makes sealing the edges difficult and increases the chance of the empanada bursting open while frying.
- Fold the dough over the filling to form a crescent or half-moon shape, pressing the edges together firmly to seal. Use your fingers or the tines of a fork to crimp the edges tightly. Tip: a well-sealed edge is essential here, since a poor seal will let the filling leak out into the hot oil.
- Heat about 2 inches of oil in a large, deep skillet or pot to 350°F (175°C).
- Fry the empanadas in batches, 3–4 minutes per side, until deeply golden and crisp, using a slotted spoon to turn them carefully. Tip: don’t overcrowd the pot — frying too many at once drops the oil temperature and results in greasy, unevenly cooked empanadas.
- Remove the fried empanadas with a slotted spoon and place them on a paper towel-lined tray to drain any excess oil.
- Serve warm, on their own or with a dipping sauce like a simple garlic aioli or spicy salsa.
Nutrition Snapshot (Per Serving, Estimated)
Based on 10 empanadas, 1 per serving (with a cheese filling):
- Calories: ~210
- Protein: ~6g
- Carbohydrates: ~24g
- Fat: ~10g
These figures are approximate estimates and will vary significantly based on the filling used and how much oil is absorbed during frying.
Storage & Reheating
Leftover empanadas keep well in the refrigerator, covered, for up to 3 days. Reheat in a 375°F oven or air fryer for about 8–10 minutes to help restore some crispness, since microwaving tends to leave them softer and slightly chewy. To freeze, place uncooked, filled empanadas on a baking sheet to freeze individually before transferring to a freezer bag for up to 2 months — fry directly from frozen, adding a couple of extra minutes to the cook time.
Budget Note
This recipe costs roughly $0.40–$0.60 per empanada, depending on the filling used, making it a very affordable snack or meal. To save further, buy masarepa in bulk bags rather than small packages, and use a simple cheese or bean filling, both of which are among the most budget-friendly options.
Variations to Try
Healthy/Lighter Version: Bake the assembled empanadas at 400°F for about 20–25 minutes instead of frying, brushing them lightly with oil first to help them brown. The texture will be less crisp than fried, but still delicious and noticeably lighter.
Air Fryer Method: Brush the assembled empanadas lightly with oil and air fry at 380°F for 12–15 minutes, flipping halfway through, until golden and crisp. This is a great alternative if you want to cut back on the amount of oil used compared to deep frying.
Meal-Prep Friendly: Assemble a large batch of empanadas and freeze them uncooked, so you always have a quick snack or meal ready to fry straight from the freezer whenever you want one. This is especially convenient for busy mornings or unexpected guests.
Sweet Filling Twist: Fill the dough with a mixture of guava paste and cream cheese, or a simple cinnamon-sugar and butter filling, for a sweet version of the same fried empanada. This turns the same base recipe into a completely different treat perfect for dessert.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the empanadas ahead and refrigerate them for a few hours before frying, or freeze them uncooked for longer storage. Fry directly from frozen whenever you’re ready, adding a couple of extra minutes to the cook time.
What can I use instead of masarepa? Masarepa is quite specific and doesn’t have a great substitute for this particular texture, since regular cornmeal or masa harina (used for tortillas) behave very differently when mixed with water. It’s worth seeking out at a Latin grocery store or the international foods aisle for the most authentic results.
Why did my empanadas crack while shaping? This usually happens when the dough hasn’t rested long enough or has dried out slightly while you were working. Keep your hands lightly moistened with water while shaping, and cover any dough balls you aren’t actively working with to prevent them from drying out.
Can I bake these instead of frying? Yes, baking at 400°F for about 20–25 minutes works well, though the texture will be a bit less crisp and golden compared to frying. Brushing them with a little oil before baking helps them brown more evenly.
What fillings work best for these empanadas? Shredded cheese, seasoned ground beef, shredded chicken, or black beans are all classic, well-loved options. Feel free to mix and match fillings within the same batch to offer some variety when serving a crowd.
Related Recipes You’ll Love
- Colombian Arepas — another masarepa-based recipe using a similar cornmeal dough.
- Classic Beef Empanadas (Wheat Dough) — a different style of empanada using a flakier, wheat-based pastry.
- Venezuelan Black Beans (Caraotas Negras) — a traditional filling and side dish that pairs perfectly with this recipe.