How to fry empanadas
Deep-fry empanadas in oil at 350°F (175°C) for about 5–6 min per batch (per batch, in 2-inch oil), until the dough is crisp and golden brown and the filling is hot. Treat the time as a starting point and confirm with a food thermometer. Raw meat fillings: 160°F (71°C) for ground beef or pork, 165°F (74°C) for ground chicken or turkey. Check the center of a test piece.
- Oil temperature
- 350°F (175°C)
- Method
- Deep fry
- Starting time
- 5–6 min per batchper batch, in 2-inch oil
- Done when
- the dough is crisp and golden brown and the filling is hot
- Safe internal temp
- Check the filling
Numbers from Goya: Chorizo Empanadas · safe temperature from the FoodSafety.gov chart. Celsius values are rounded.
Getting it right
- Use a heavy, deep pot or a countertop fryer and fill it no higher than its safe fill line. The oil rises when food goes in.
- Clip a frying thermometer to the pot and bring the oil to 350°F (175°C). Keep the sensor in the oil, off the base of the pot.
- Pat the food dry before any coating. Water on the surface spits in hot oil and steams the crust soft.
- Lower a small batch in, away from you. The temperature will drop; adjust the burner so it climbs back toward the target.
- Lift out with a skimmer onto a rack over a tray, salt while hot, and let the oil recover before the next batch.
- Lift a piece out and check its thickest part with an instant-read thermometer before serving. Raw meat fillings: 160°F (71°C) for ground beef or pork, 165°F (74°C) for ground chicken or turkey. Check the center of a test piece.
Why the temperature matters: oil that is too cool lets the coating soak up fat before it sets, so the outside goes heavy and pale. Oil that is too hot browns the outside before the middle is ready. The thermometer is how you hold the window between the two.