Do you enjoy being in a kitchen that smells like garlic, citrus, and maybe something frying? If so, then come try making these Puerto Rican appetizers! Expect to have some fun and get ready to dig in, because these appetizers will be gone in a jiff. Honestly, it is no big deal, it just happens. Let's get those sleeves rolled up, grab some adobo, and get ready to make some food that is like a hug!!

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1) Tostones with Garlic Mojito

a wide platter of golden crispy fried plantain tostones arranged in a loose pile, with a small bowl of garlic cilantro dipping sauce beside them, on a rustic wooden table, scattered lime wedges, natural window light, shallow depth of field, landscape orientation

I can 'taste test' all I want as these crispy on the outside, soft on the inside, and made for dunking tostones are the ultimate snack!

ONE LIST

Five simple dinners. One grocery list.

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Tostones with Garlic Mojito

Twice-fried green plantain rounds with a zesty garlic-citrus mojito dipping sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Ingredients Method Notes

Ingredients

3 green plantains peeled and sliced
2 cups vegetable oil for frying
4 cloves garlic minced
3 tbsp olive oil
2 tbsp lime juice fresh
1 tsp salt
2 tbsp cilantro chopped

Method

Heat the vegetable oil in a deep skillet to about 350F.
Fry the plantain slices for 3 to 4 minutes until lightly golden but not browned, then remove and drain.
Flatten each piece with the bottom of a glass or a tostonera until thin.
Fry the flattened pieces again for 2 to 3 minutes until crisp and golden, then drain on paper towels and sprinkle with salt.
Whisk the garlic, olive oil, lime juice, salt, and cilantro together to make the mojito.
Serve the tostones warm with the garlic mojito for dipping.

Notes

Keep the plantains in salted water for a few minutes before the first fry to help them crisp up evenly.

2) Alcapurrias with Beef Filling

several golden brown fried alcapurria fritters arranged on a wide white platter, one split open to reveal seasoned ground beef filling, on a warm terracotta surface, garnished with parsley, natural light, shallow depth of field, landscape orientation

Although these fritters take some time to prepare, once you get through that crispy coat and into the delicious meaty filling, you will see why grandmas are so protective over their recipes.

Alcapurrias with Beef Filling

Fried green banana and yautia masa fritters with seasoned ground beef.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 6 servings

Ingredients Method Notes

Ingredients

4 green bananas peeled and grated
1 lb yautia peeled and grated
1 lb ground beef
3 tbsp sofrito
2 tbsp tomato sauce
1 tsp adobo seasoning
3 cups vegetable oil for frying

Method

Brown the ground beef in a skillet, then stir in sofrito, tomato sauce, and adobo and cook until thick. Let cool.
Combine the grated green bananas and yautia into a smooth, sticky masa and season with a pinch of salt.
Spread a spoonful of masa on a greased banana leaf or foil, add a spoonful of beef, and fold to seal into a log shape.
Heat the oil to 350F in a deep skillet.
Fry the alcapurrias a few at a time for 5 to 6 minutes until deep golden and crisp.
Drain on paper towels and serve hot.

Notes

Grate the green bananas just before mixing so the masa doesn't brown.

3) Bacalaitos (Codfish Fritters)

a wide plate of thin crispy golden codfish fritters with lacy edges, stacked loosely, on a blue patterned ceramic plate, lime wedges to the side, bright natural light, shallow depth of field, landscape orientation

Lacy and thin, bacalaitos are unbelievably crispy and the type of fritter that you eat while standing over the stove.

Bacalaitos (Codfish Fritters)

Fritters with crispy salt cod wrapped in a seasoned batter and fried to a light golden finish on the edges.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 6 servings

Ingredients Method Notes

Ingredients

1 lb salt cod soaked and shredded
2 cups flour
1 tsp baking powder
3 cloves garlic minced
2 tbsp cilantro chopped
1.5 cups water
3 cups vegetable oil for frying

Method

Soak the salt cod in water for several hours, changing the water a few times, then shred it finely.
Whisk the flour, baking powder, garlic, cilantro, and water into a thin, pourable batter.
Fold the shredded cod into the batter.
Heat the oil to 360F in a wide skillet.
Pour thin ladlefuls of batter into the oil and fry for 2 to 3 minutes per side until crisp and lacy.
Drain on paper towels and serve immediately.

Notes

The batter should be thin so the fritters fry up crisp instead of bready.

4) Empanadillas de Pollo

a wide wooden board of golden fried chicken empanadillas with crimped edges, one broken open to show shredded chicken filling, fresh cilantro scattered around, on a linen napkin, natural light, shallow depth of field, landscape orientation

These hand pies are golden and flaky and filled with juicy, seasoned chicken. They are the first appetizer everyone grabs!

Empanadillas de Pollo

Crispy fried turnovers with shredded chicken and sofrito seasoning.

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Prep Time 25

Cook Time 15

Total Time 40

Servings: 6 servings

Ingredients Method Notes

Ingredients

2 cups cooked chicken shredded
3 tbsp sofrito
2 tbsp tomato sauce
1 tsp adobo seasoning
12 empanada discs thawed
1 egg beaten
3 cups vegetable oil for frying

Method

Saute the sofrito briefly, then stir in the shredded chicken, tomato sauce, and adobo and cook until well combined. Let cool.
Place a spoonful of filling on each empanada disc.
Brush the edges with beaten egg, fold over, and crimp closed with a fork.
Heat the oil to 350F in a deep skillet.
Fry the empanadillas for 3 to 4 minutes until golden and blistered, turning once.
Drain on paper towels and serve warm.

Notes

Don't overfill or they'll burst while frying.

5) Sorullitos de Maíz con Queso

a wide platter of golden fried cornmeal cheese sticks arranged in a row, a small bowl of pink dipping sauce nearby, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

These gooey, sweet, and cheesy cornmeal fingers are dangerously easy to snack on as they fry up with a crispy outside and a gooey inside!

Sorullitos de Maíz con Queso

Crispy, fried cornmeal and cheese sticks have a sweet and tender center.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 5 servings

Ingredients Method Notes

Ingredients

2 cups cornmeal
2 cups water
1 cup cheddar cheese shredded
2 tbsp sugar
1 tsp salt
3 cups vegetable oil for frying

Method

Bring the water, sugar, and salt to a boil in a saucepan.
Whisk in the cornmeal and stir constantly until it thickens into a stiff dough.
Remove from heat and stir in the shredded cheese until melted. Let cool enough to handle.
Roll the dough into small finger-shaped logs.
Heat the oil to 350F and fry the sorullitos for 3 to 4 minutes until golden.
Drain on paper towels and serve warm.

Notes

Serve with a mayo-ketchup dipping sauce for the full island experience.

6) Mofonguitos Rellenos

several small mashed plantain mofongo cups filled with garlicky shrimp, arranged on a wide slate platter, garnished with cilantro and lime, warm natural light, shallow depth of field, landscape orientation

These bites of mofongo are pure comfort. nThese little cups have garlicky mashed plantains and are filled with goodness!nIt will take more than one to satisfy your craving!

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Mofonguitos Rellenos

Mini mofongo cups filled with garlicky shrimp and made from fried mashed plantains.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Ingredients Method Notes

Ingredients

3 green plantains peeled and sliced
4 cloves garlic minced
3 tbsp olive oil
0.5 lb shrimp peeled and chopped
3 tbsp sofrito
1 tsp salt
2 cups vegetable oil for frying

Method

Fry the plantain slices in the vegetable oil until tender and golden, then drain.
Mash the fried plantains with the garlic, olive oil, and salt until chunky.
Press the mash into greased muffin cups to form little bowls.
Saute the shrimp with sofrito until pink and cooked through.
Spoon the shrimp into the plantain cups and serve warm.

Notes

A mortar and pestle gives the most authentic mofongo texture if you have one.

7) Queso de Bola (Edam Cheese) en Salsa

a wide shallow dish of baked Edam cheese cubes in a rich red tomato sauce, with toasted baguette slices arranged around it, on a wooden table, natural light, shallow depth of field, landscape orientation

You will want to scoop with anything you can find for this warm and melty Edam dip mixed with delicious tomato sauce.

Queso de Bola (Edam Cheese) en Salsa

Baked Edam cheese covered with a delicious saffron tomato sauce, that comes with warm dipping sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Ingredients Method Notes

Ingredients

1 lb Edam cheese cubed
3 tbsp sofrito
1 cup tomato sauce
1 tbsp olive oil
1 tsp oregano
1 baguette sliced

Method

Saute the sofrito in olive oil for 2 minutes until fragrant.
Stir in the tomato sauce and oregano and simmer for 5 minutes.
Place the cubed Edam in a small baking dish and pour the sauce over the top.
Bake at 375F for about 12 minutes until the cheese is soft and melty.
Serve warm with sliced baguette for dipping.

Notes

Edam holds its shape when baked, so expect soft melty cubes rather than a full melt.

8) Camarones al Ajillo

a wide skillet of pink shrimp in a glossy garlic butter sauce, sprinkled with fresh parsley, crusty bread on the side, on a rustic table, warm natural light, shallow depth of field, landscape orientation

With garlic and white wine, juicy shrimp swimming in a sea of butter. Perfect for an appetizer, this will make people argue over who gets to scoop up the last bit of bread.

Camarones al Ajillo

Shrimp sautéed in garlic butter and white wine sauce with a touch of lime.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Ingredients Method Notes

Ingredients

1 lb shrimp peeled and deveined
6 cloves garlic minced
4 tbsp butter
0.25 cup white wine
2 tbsp lime juice
2 tbsp parsley chopped
1 tsp salt

Method

Melt the butter in a skillet over medium heat.
Add the garlic and cook for 1 minute until fragrant.
Add the shrimp and cook for 2 minutes per side until pink.
Pour in the white wine and lime juice and simmer for 2 minutes.
Season with salt, sprinkle with parsley, and serve hot with crusty bread.

Notes

Don't let the garlic brown or it'll turn bitter.

9) Pastelillos with Lobster

golden fried lobster pastry turnovers on a wide white platter, one cut open to show creamy lobster filling, lemon wedges and parsley scattered around, natural light, shallow depth of field, landscape orientation

When it comes to showing off, these crispy turnovers packed with buttery lobster are the best, and they are easier to make than you would think.

Pastelillos with Lobster

Tender lobster tossed in creamy sofrito sauce and encased in light, flaky, and crispy pastry pockets.

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Prep Time 25

Cook Time 15

Total Time 40

Servings: 6 servings

Ingredients Method Notes

Ingredients

1 lb lobster meat chopped
3 tbsp sofrito
2 tbsp cream cheese
1 tsp adobo seasoning
12 empanada discs thawed
1 egg beaten
3 cups vegetable oil for frying

Method

Saute the sofrito, then add the lobster, cream cheese, and adobo and cook until creamy. Let cool.
Spoon the lobster filling onto each empanada disc.
Brush the edges with egg, fold over, and crimp shut with a fork.
Heat the oil to 350F in a deep skillet.
Fry the pastelillos for 3 to 4 minutes until golden and crisp.
Drain on paper towels and serve warm.

Notes

Imitation lobster works in a pinch and keeps the cost down.

10) Chuletas Can Can Bites

a wide platter of crispy golden fried pork chunks with crackling edges, lime wedges tucked around them, on a rustic wooden board, warm natural light, shallow depth of field, landscape orientation

All the deliciousness of the famous can can pork chop, with the crispy texture, fall apart magic, and so on, is now available as grab-and-go, single hand poppable bites!

Chuletas Can Can Bites

Pork chop bites that are fried crispy with crackly edges and marinated in a citrusy adobo.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 5 servings

Ingredients Method Notes

Ingredients

2 lb pork shoulder cut into chunks
3 tbsp adobo seasoning
4 cloves garlic minced
3 tbsp orange juice
2 tbsp lime juice
1 tsp oregano
3 cups vegetable oil for frying

Method

Toss the pork chunks with adobo, garlic, orange juice, lime juice, and oregano and marinate for at least 30 minutes.
Heat the oil to 350F in a deep pot.
Fry the pork in batches for 8 to 10 minutes until deeply golden and crispy on the edges.
Drain on paper towels and let rest a few minutes.
Serve hot with extra lime wedges.

Notes

Leaving a little fat on the pork is what gives you those addictive crackling edges.

11) Mini Jibaritos

several mini sandwiches made with crispy flattened plantains holding seasoned steak, lettuce, and tomato, arranged on a wide wooden board, natural light, shallow depth of field, landscape orientation

A sandwich using fried plantains for bread? Count me in, and with the mini size you can have multiple without any judgement!

Mini Jibaritos

Mini sandwiches with seasoned steak, using flattened fried plantains as the bread.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 green plantains peeled and halved
1 lb skirt steak thinly sliced
3 tbsp sofrito
4 lettuce leaves
1 tomato sliced
3 tbsp garlic mayo
2 cups vegetable oil for frying

Method

Fry the plantain halves until tender, then flatten and fry again until crisp to make the bread.
Saute the steak with sofrito until cooked through and tender.
Spread garlic mayo on the fried plantain pieces.
Layer steak, lettuce, and tomato between two plantain pieces.
Cut into small portions and serve warm.

Notes

Press the assembled mini sandwiches lightly so they hold together.

12) Ceviche with Mango and Avocado

a wide shallow bowl of colorful ceviche with white fish, golden mango, green avocado, and red onion, garnished with cilantro, plantain chips on the side, bright natural light, shallow depth of field, landscape orientation

Bright and fresh, this ceviche is cool and citrusy and ready to go with no stove required. It is the perfect refreshing addition your appetizer spread needs.

Ceviche with Mango and Avocado

Citrus cured fish mixed with sweet mango, creamy avocado, and red onion.

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Prep Time 20

Total Time 20

Servings: 4 servings

Ingredients Method Notes

Ingredients

1 lb white fish diced
0.5 cup lime juice fresh
1 mango diced
1 avocado diced
0.5 red onion finely chopped
2 tbsp cilantro chopped
1 tsp salt

Method

Place the diced fish in a glass bowl and cover with lime juice.
Refrigerate for about 20 minutes until the fish turns opaque.
Drain off most of the lime juice.
Gently fold in the mango, avocado, red onion, cilantro, and salt.
Serve cold with tortilla chips or plantain chips.

Notes

Use the freshest fish you can find since it's essentially cured raw.

13) Chicharrones de Pollo

a wide platter piled with crispy golden fried chicken bites, lime wedges and cilantro scattered around, on a rustic wooden surface, warm natural light, shallow depth of field, landscape orientation

Fried Chicken Bites provide yummy crunchy chicken and juicy meat. They are juicy and amazing. These will taste like a Puerto Rican party. They never last long.

Chicharrones de Pollo

Adobo and citrus seasoned crackers crispy fried marinated chicken pieces.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 5 servings

Ingredients Method Notes

Ingredients

2 lb chicken thighs cut into bite pieces
3 tbsp adobo seasoning
3 tbsp lime juice
4 cloves garlic minced
1 cup flour
1 tsp oregano
3 cups vegetable oil for frying

Method

Marinate the chicken pieces in adobo, lime juice, garlic, and oregano for at least 30 minutes.
Dredge the chicken in flour, shaking off the excess.
Heat the oil to 350F in a deep skillet.
Fry the chicken in batches for 5 to 6 minutes until golden and crispy.
Drain on paper towels and serve hot with lime wedges.

Notes

Thighs stay juicier than breast meat for these bites.

14) Yuca Fries with Cilantro Aioli

a wide plate of golden crispy yuca fries piled high with a small bowl of green cilantro aioli beside them, lime wedges scattered around, on a rustic wooden table, natural light, shallow depth of field, landscape orientation

With a cool cilantro aioli dipping sauce, Yuca fries are even more satisfying than traditional potatoes fries!

Yuca Fries with Cilantro Aioli

Yuca sticks that are first boiled and then fried, served with a creamy aioli with garlic and cilantro.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Method Notes

Ingredients

2 lb yuca peeled and cut into sticks
0.5 cup mayonnaise
3 tbsp cilantro chopped
2 cloves garlic minced
1 tbsp lime juice
1 tsp salt
3 cups vegetable oil for frying

Method

Boil the yuca sticks for about 15 minutes until just tender, then drain and pat dry.
Heat the oil to 360F in a deep skillet.
Fry the yuca for 4 to 5 minutes until golden and crisp, then drain and salt.
Blend the mayonnaise, cilantro, garlic, and lime juice into a smooth aioli.
Serve the yuca fries hot with the cilantro aioli for dipping.