Fry Day Night

Fry Day Night

Fry Day Night is the most energy-filled class in the series — and deliberately so. August is the tail end of summer, people are social and looking for a fun night out, and street food is the most approachable, hands-on cooking there is. Every student has something frying within the first 15 minutes of class. The aroma alone is marketing. This class sells itself to people who have never cooked Puerto Rican food and are curious about it, to people who grew up eating it and miss it, and to anyone who has ever had a great food truck meal and wants to know how it was made.

THE DISHES

Alcapurrias — Green Banana & Yuca Fritters

Alcapurrias are the signature fritter of the Puerto Rican street food tradition — a masa made from grated green banana and yuca, colored deep gold with achiote oil, stuffed with savory carne molida, and fried until crispy. They are labor-intensive enough to be impressive and educational enough to anchor the class. Students make the masa from scratch and learn what achiote oil is and why it matters.

Bacalaitos — Salt Cod Fritters

Thin, crispy, deeply savory, and smelling of garlic and cilantro — bacalaitos are the fritter you did not know you needed. Students learn the technique of soaking and preparing salt cod (bacalao), and understand why this preserved fish became a cornerstone of Puerto Rican cuisine. The batter comes together in minutes; the result is a crowd-pleaser unlike any other fritter they have made.

Surullitos — Cheese Corn Sticks

Surullitos are the crowd-pleaser of street food night — golden corn sticks with a tender, cheesy interior and a crispy shell. They come together quickly and teach students a fundamental technique: making a savory cooked dough. They are universally loved and always the first to disappear from the serving platter.

Empanadillas — Fried Turnovers

A Puerto Rican staple, the empanadilla teaches students the technique of filling, sealing, and crimping a pastry before frying. The result — a puffed, golden half-moon with savory beef inside — is something students can immediately replicate at home for parties and gatherings.

Pique Criollo — Puerto Rican Hot Vinegar Sauce

Info:

-Kiddos are welcome as long as they are with an adult guardian.

-Please bring containers to take home your leftovers :)

-There is free parking on 5th St. 

-The Annex can be found to the left of the building, along the charming alleyway adorned with black benches.

-If you have any food allergies, Chef is very accommodating. Please reach out!

-All ingredients and cooking tools provided

-Fun Aprons welcome! 

-BYOB