Dinner

Alcapurrias: Puerto Rican Green Plantain and Taro Fritters Filled with Spiced Beef Recipe

Name: Alcapurrias: Puerto Rican Green Plantain and Taro Fritters Filled with Spiced Beef Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Puerto Rican
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 seasoning; 2 tablespoons sofrito; 1/4 cup sliced green olives (optional); Salt to taste; Vegetable oil for frying

ByMariam Harutyunyan October 7, 2026October 7, 2026

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Introduction

Alcapurrias are a beloved Puerto Rican fritter made with a savory masa filled with seasoned meat. Crispy on the outside and flavorful inside, they make a perfect snack or appetizer for any occasion.

Three golden brown fried croquettes with a crispy, slightly uneven texture are stacked on a white plate, the front one resting upright while the others lay flat behind it; in the foreground, there is a white bowl filled with a smooth, light tan dipping sauce placed on a white marbled surface, and a pair of white tongs and a light blue cloth can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.

Step 2: In a skillet, heat olive oil over medium heat. Sauté the chopped onions until translucent. Add ground beef, adobo, and sofrito, cooking until the beef is browned. Stir in the sliced green olives, if using, and season with salt to taste. Set the filling aside to cool.
Step 3: Place a scoop of masa on a piece of parchment paper and flatten it into a thin patty. Add a spoonful of the meat filling in the center, then use the parchment paper to fold the masa over, fully encasing the filling.
Step 4: Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C). Fry the alcapurrias until golden brown and crispy, about 4 to 7 minutes. Drain them on paper towels before serving.

Tips & Variations

For a spicier filling, add a pinch of crushed red pepper or chopped fresh chili to the meat mixture.
If taro root is unavailable, you can substitute with malanga for a similar texture.
To make shaping easier, keep the masa and filling covered to prevent drying out during assembly.

Storage

Store leftover alcapurrias in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to maintain crispiness. Avoid microwaving, as it may make them soggy.

How to Serve

Three fried plantains with a golden-brown and slightly crispy texture are stacked on a white plate. The plantains show a range of brown shades from light to darker spots, indicating a well-cooked exterior. Below the plate on the white marbled surface is a small white bowl filled with a smooth, light brown mustard sauce swirled in a spiral pattern. The scene is simple and clean, highlighting the rich color and texture of the fried plantains and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make alcapurrias vegetarian?

Yes, substitute the ground beef with sautéed mushrooms, diced vegetables, or a seasoned bean filling for a tasty vegetarian option.

What is achiote oil, and where can I find it?

Achiote oil is oil infused with annatto seeds, giving it a bright orange color and mild earthy flavor. You can find it in Latin markets or make it at home by heating oil with annatto seeds.