Fried Banana Pudding Empanadas
50% authentic · Fusion
A creative twist on banana pudding, this recipe encases a creamy banana and wafer filling within flaky empanada dough, then deep-fries them for a crispy, sweet treat.
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Ingredients
- Empanada Dough Rounds12
- Ripe Bananas2 large, mashed
- Vanilla Wafers, crushed1 cup
- Cream Cheese, softened4 oz
- Granulated Sugar1/4 cup
- Cinnamon1/2 teaspoon
- Egg, beaten (for egg wash)1
- Vegetable Oil, for frying3-4 cups
- Powdered Sugar, for dustingas needed
Steps
- 1
In a bowl, combine mashed bananas, crushed vanilla wafers, softened cream cheese, granulated sugar, and cinnamon. Mix well until a thick, spreadable filling forms.
- 2
Lay out the empanada dough rounds. Place about 2 tablespoons of the banana filling onto one half of each dough round.
- 3
Moisten the edges of the dough with the beaten egg wash. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal.
- 4
Heat vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
- 5
Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, until golden brown and crispy.
- 6
Remove fried empanadas with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- 7
Dust generously with powdered sugar while still warm.
- 8
Serve immediately.
