Description
Alcapurrias are a traditional Puerto Rican fritter made with a savory masa of green plantains and taro root, filled with a flavorful ground beef mixture. These crispy, golden treats are perfect as an appetizer or snack, featuring a spiced meat filling wrapped in a uniquely textured dough and deep-fried to perfection.
Ingredients
Scale
Masa
- 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
Filling
- 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
Frying
- Vegetable oil for frying
Instructions
- Prepare masa: Peel and grate the green plantains and taro root using a box grater or food processor. Combine the grated ingredients in a large mixing bowl with 1 1/2 teaspoons of salt and 1 tablespoon of achiote oil, mixing well to form a cohesive masa dough.
- Cook filling: In a skillet, heat a splash of olive oil over medium heat. Sauté finely chopped onions until translucent, then add ground beef. Season with adobo and add sofrito, stirring to combine. Cook until the beef is browned and cooked through. Stir in sliced green olives if using. Taste and adjust salt as needed. Remove from heat and let the filling cool slightly.
- Assemble alcapurrias: Place a scoop of masa onto a piece of parchment paper, flatten it out to form a disc or oval shape. Spoon a portion of the meat filling into the center. Using the edges of the parchment paper, fold the masa over the filling, sealing it completely to form a stuffed fritter shape.
- Fry: Heat vegetable oil in a deep fryer or a large deep skillet to 375°F (190°C). Carefully place the assembled alcapurrias into the hot oil and fry them for about 4 to 7 minutes or until they are golden brown and crispy on all sides. Remove from the oil and drain on paper towels to remove excess oil.
Notes
- Peeling and grating the plantains and taro root can be time-consuming; using a food processor can simplify this step.
- Achiote oil adds color and subtle flavor but can be omitted if unavailable.
- Green olives are optional but add a nice briny contrast to the filling.
- Monitor the oil temperature carefully to ensure even frying and avoid greasy alcapurrias.
- Serve hot for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Puerto Rican
Keywords: Alcapurrias, Puerto Rican fritters, plantain fritters, ground beef filling, traditional Puerto Rican recipe, fried snacks
