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Puerto Rican Alcapurrias - Fritters

  • Prep 30 min
  • Total 45 min
  • Ingredients 9
  • Servings 15
  • Facebook
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  • Pinterest
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  • Save
    696
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Ingredients

For the dough:

4
lbs yautía root, also known as malanga or cocoyam
3
green plantains
1
package seasoning with achiote (annatto), to taste
1
tablespoon salt
Enough oil to fry 15 stuffed alcapurrias

For the filling:

1lb ground beef
2
tablespoons sofrito
1
teaspoon salt
1/2
bell pepper, diced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
503.3
% Daily Value
Total Fat
36.2g
56%
Saturated Fat
4.6g
23%
Cholesterol
21.5mg
7%
Sodium
687.1mg
29%
Total Carbohydrate
40.5g
14%
Dietary Fiber
2.8g
11%
Sugars
5.5g
Protein
7.7g
% Daily Value*:
Vitamin C
30.60%
31%
Calcium
2.10%
2%
Iron
11.80%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can substitute the green plantains for 5 green bananas; yuca root can be also be added.

If you have some leftover, unfried alcapurrias, you can cover them in plastic wrap and freeze until ready to cook. Just let them defrost before frying.

Directions

  • 1 In a medium-sized skillet, add the sofrito, salt, bell pepper and sauté for a few minutes. Then add the ground beef and stir to evenly break-up the meat. Let cook until the beef is no longer pink and remove from heat. Set aside and let cool.
  • 2 Next peel the plantains and the yautía. Use a food processor to grate these ingredients, then mix until a smooth dough forms. Last, add in the seasoning and salt to the dough.
  • 3 Over a piece of aluminum foil or parchment paper paper, add a toque of oil to grease the surface. Then place a large spoonful of dough onto the foil or paper. Make a well, or small hole in the center and fill with a little stewed meat. Carefully mold the dough to close the hole–if necessary, you can use more dough for covering.
  • 4 To cook the finished alcapurrias, pre-heat the oil for frying. Carefully place the molded alcapurrias into the oil and fry for seven minutes on each side, or until golden brown. When ready, set over a paper towel to remove any excess oil.

Ever since I was a kid, one of my favorite trips is to travel along the coasts of Puerto Rico; it's a culinary event of its own! Along the roads there are hundreds of kiosks selling typical dishes, such as the delicious 'salmorejo de jueyes' or stewed crab over an arepa, bacalaítos–salted cod fritters, and of course the classic alcapurrias filled with beef, stewed crab or salted cod.

Rate and Comment

Jeannette Quinones Jeannette Quinones
March 10, 2016

Ever since I was a kid, one of my favorite trips is to travel along the coasts of Puerto Rico; it's a culinary event of its own! Along the roads there are hundreds of kiosks selling typical dishes, such as the delicious 'salmorejo de jueyes' or stewed crab over an arepa, bacalaítos–salted cod fritters, and of course the classic alcapurrias filled with beef, stewed crab or salted cod.