These savory fritters are filled with seasoned beef, fried to a golden crisp, and perfectly capture what makes Caribbean cuisine so magical.
Alcapurrias are meat-stuffed fritters made from green plantains, taro, or yuca, hailing from Puerto Rico. If you’re familiar with Puerto Rican cuisine, you know it’s far from bland—it’s a complex fusion of Taíno, African, and Spanish influences.
While alcapurrias can be filled with seasoned crab, chicken, or shrimp, this recipe uses ground beef. For a deeply savory filling, the ground beef is sautéed with onions, adobo, and sofrito. The golden fritter dough is made from peeled and grated green plantains and taro (or yautía) root.
The idea of making a dough from scratch might seem daunting to some, but this recipe manages to simplify the process and make it quite approachable. Plus, this is a great recipe for kids to help with, as it involves “building” and assembly—activities that many kids love. Especially when they get to eat yummy food they’ve helped prepare.
Are Alcapurrias Healthy?
This recipe is naturally gluten-free as the dough doesn’t require any wheat flour. If you’re looking for an alternative to frying, it’s possible to bake these alcapurrias in the oven. Simply line a baking sheet with oven-safe parchment paper and bake them for 20 minutes at 350°F. Keep in mind that the alcapurrias will come out dryer than if you were to fry in oil.
For a leaner meat filling, you can use ground turkey or ground chicken in lieu of ground beef. For a vegetarian version, opt for your favorite store-bought plant-based ground meat alternative. Although meat fillings are traditional, I’ve come across several inventive variations over the years that have pleasantly surprised me.
Ingredient Highlight: Plantains
The plantain is a towering plant that can grow to over thirty feet tall. One of its striking features is a conical false trunk that’s formed by a spiral sheath of its leaves. The fruit of this plant, which is usually green in color, is larger than the common banana and a close relative of it. Unlike bananas, plantains are higher in starch and are not typically eaten raw.
It’s believed that the plantain originated in Southeast Asia and is thought to have been brought to the Caribbean sometime around the 16th century. They’re considered a staple in Latin American and Caribbean cuisine.
Green plantain is a crucial ingredient in alcapurria dough because of its starch content and subtle flavor. The green plantains used in this recipe don’t have the same texture or sweetness as ripe plantains, instead, they have an almost potato-like consistency and hold their shape really well when fried, which is what makes them so perfect for this dish.
How do I store leftovers?
If you have any leftover alcapurrias, they can be stored in an airtight container in the fridge for up to 4 days. You can also transfer them to a freezer-safe container and freeze them for up to 6 months. To reheat, first allow them to fully thaw in the fridge and reheat them in the oven at 250°F for 10 minutes, or until they’re warm in the center.
Serving Suggestions
You can feel free to get creative here as there are many dishes you could serve with these delicious fritters. I’m a big fan of this hearty Sancocho recipe, this insanely delicious Puerto Rican Rice And Beans recipe, as well as this recipe for Habichuelas Guisadas, which is a flavorful Puerto Rican stewed bean dish.
Did you know that the piña colada was invented in San Juan, Puerto Rico, in the 1950s? Give this fabulous Piña Colada recipe a try–if you want to make it non-alcoholic, simply omit the rum. Another option is this bright and minty Mojito, which can also be made non-alcoholic.
Ingredients
- 1 pound green plantains about 5 medium-sized
- 1 pound taro root or yautía
- 1 1/2 teaspoons salt (plus more to taste)
- 1 tablespoon achiote oil
- Olive oil for sautéing
- 1 small onion finely chopped
- 1/2 pound ground beef
- 1 teaspoon adobo
- 2 tablespoons sofrito
- 1/4 cup sliced green olives optional
- Vegetable oil for frying
Instructions
- Peel and grate the green plantains and taro root. Combine them in a mixing bowl with salt and achiote oil to form the masa dough.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, add ground beef, adobo, and sofrito, cook until beef is browned. Stir in optional olives. Season with salt to taste. Set aside to cool.
- Place a scoop of masa on a piece of parchment paper, flatten, add a spoonful of meat filling in the center, and use the parchment to fold the masa over to encase the filling completely.
- Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the alcapurrias until golden brown, about 4-7 minutes. Drain on paper towels.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment