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Dec 26, 2007

Category:Breads
Cuisine:Caribbean
Prep Time:Less than 4 hrs


The name of this item gives evidence to the Spanish AND Moorish roots of Puerto Rico. The word Almojabana is derived from the Arab word almugabbana which means "mixture made with cheese". That's exactly what this fritter, brought to Puerto Rico from Spain in the 1500's, is.

You will find Almojabanas sold mostly in the eastern region of Puerto Rico at the local cafeterias, festivals to the patron saints, and special occasions such as baptisms, weddings, etc..



INGREDIENTS:


1 1/2 cups rice flour
1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon black pepper (optional)
3/4 cup milk
3 eggs
1 cup Puerto Rican white cheese, grated (you can substitute with grated Parmesan cheese)
oil for frying (about 3 cups)

DIRECTIONS:

  • In large bowl, combine rice flour, flour, salt, baking powder, and pepper (if using).
  • Beat eggs into the mixture one at a time.
  • Mix in cheese.
  • Let mixture sit on counter (at room temperature) for at least two hours before frying.
  • Heat oil in large skillet.
  • Drop mixture in by the large spoonfuls and fry until golden and puffed on both sides.
  • Drain on a paper towel lined plate to remove excess oil.

BUEN PROVECHO!

Visibility: Everyone
Posted: Wednesday December 26, 2007, 8:03 am
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Ds R.
female , single
New York, NY, USA
DS'S SHARES
Jul
29
(0 comments  |  discussions )
This is Caribbean comfort food at its best! I just want to curl up and purr after eating this drizzled with Puerto Rican hot sauce and a side of garlicky fried green plantains along with red beans and rice.\r\n\r\nINGREDIENTS: \r\n1 1/2 lbs large shrimp...
Jun
17
(1 comments  |  discussions )
There are all types of fritters in Puerto Rican cuisines. And we Puerto Ricans do have a sweet tooth. Buñuelos are very common in Puerto Rico. I would describe a buñuelo like a fried donut hole or zeppole. \r\nThis particular sweet bu&ntil...
Apr
8
(2 comments  |  discussions )
\nThis is a very quick, healthy, and simple dish to make when you are in a hurry, and it tastes GREAT! \r\nDon\'t waste the oil left in the pan after cooking the fish...it\'s too tasty! Get a few more garlic cloves, mash them to a paste. Sautee i...
(6 comments  |  discussions )
\nThere are two kinds of guanimes in Puerto Rico. The more widely known guanime is made with cornmeal. More widely known on the southern coast of Puerto Rico are the guanimes made with flour. \r\nJust like its cornmeal cousin it ...


SHARES FROM DS'S NETWORK
Mar
22
(1 comments  |  discussions )
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Here\\\'s to being lied to. To beingwalked on,  ;used, promisedsomet hing, & fed  bullshit. Here\\\'s to seeing the best in him; not believ ing that he could possibly  be as awful&nb...
Jun
22
by Mary T.
(1 comments  |  discussions )
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