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Almojabanas

Almojabanas are Puerto Rican fried dough balls made from wheat and rice flour, eggs, milk, cheese, and baking powder.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Cheese and parmesan cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,041 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Almojabanas

Timeabout thirty minutes rest

Ingredients

Directions

Make the dough

  1. Mix water and wheat flour, blending thoroughly.

  2. Add whole eggs, one at a time, blending in.

  3. Slowly add the remaining ingredients, blending thoroughly to assure an even paste.

  4. Allow to rest for about thirty minutes.

Fry and serve

  1. Fry in a deep frypan by dropping spoonfuls in very hot frying oil.

  2. Remove when golden brown.

  3. Remove excess oil by blotting with absorbent paper.

  4. Serve warm.

Nutrition, whole recipe (rough)

1332Calories
49 gProtein
56 gFat
154 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Wheatnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + parmesan cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Wheat + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the dough and add structure and richness as they set in the frying oil.
Queso blanco
Adds salty, milky flavor and moisture to the dough.
Rice flour
Provides the main body of the dough, giving a tender, slightly chewy crumb.
Baking powder
Releases gas that helps the fritters rise and puff while frying.
Butter
Adds fat for richness, flavor and a tender texture.

The step that matters

Frying in very hot oil. If the oil is not hot enough, the dough absorbs oil and turns greasy before the outside sets. Very hot oil seals the surface quickly so the fritters puff and turn golden without soaking up excess fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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