Alcapurrias

You can make the quintessential Puerto Rican snack food in your own kitchen with this recipe
Alcapurrias

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Often thought of as a beach food, alcapurrias are Puerto Rican fritters made with a deep-fried batter of green bananas, plantains, taro, potato, other starchy tubers, and stuffed with meat or seafood. This recipe uses yautia, plantains, and beef.

This recipe is courtesy of The Food Network.

15
Servings
177
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  olive oil
  • 1  Tablespoon  annatto seeds
  • 1  Pound  yautia (root vegetable), peeled and chopped
  • Medium green plantain peeled and chopped
  • 2  Teaspoons  salt
  • 2  Tablespoons  sofrito
  • 1  Pound  ground beef
  • 1/2  Packet Latin seasoning mix (we recommended Sazon)
  • 1  Teaspoon  garlic powder
  • 1  Teaspoon  onion powder
  • 1  Teaspoon  dried oregano
  • 1/2  Cup  beef stock
  • 1/2  Cup  raisins, soaked in dark Puerto Rican rum
  • Oil, for frying

Directions

In a small saucepan heat 1 tablespoon of the olive oil with the annatto seeds until the olive oil changes color; it should be a mild orange/red. Strain and set aside.

Using a food processor, process the yautia and green plantain on medium speed until nice and smooth; add the salt and strained annatto oil. This is masa. Place it in the refrigerator.

Preheat a large Dutch oven on medium-high heat. Add the remaining tablespoon of olive oil and sofrito. Stir-fry for 1 minute and add the ground beef.

Brown the beef and add the Latin seasoning mix, garlic powder, onion powder, and oregano, mixing well.

Add the beef stock and simmer on medium-low for 10 minutes. Remove the beef from the heat, strain the raisins and add them to the beef mixture mixing well. Set aside to cool.

Remove the masa from the refrigerator and using 1 to 2 tablespoons (depending on how large you want them) scoop out of the bowl and into the palm of your water-moistened hand, patting into a round disk to prepare it for the filling.

The masa can be a little too pliable; if you notice that you can't form a round disk, place the masa in the refrigerator to firm it up before proceeding.

Add a teaspoon or more of beef mixture to the center of the masa and, using a patting motion (as if you were making a snow ball), pat the masa around the beef to form a ball, being very careful not to let the beef stick out of the plantain.

Continue forming the balls until both mixtures are finished. Leftovers of either can be saved for your next meal.

Preheat a large Dutch oven on high and add enough oil to comfortably fry the alcapurias (about 2 to 3 cups). (Heat the oil to 350 degrees F if you are frying them fresh; if frozen, lower the temperature to 325 degrees F.)

When the oil has reached the desired temperature, carefully add the alcapurias 1 at a time, making sure not to crowd the pan.

Remove and drain on a thick bed of paper towels; transfer to a cooling rack once drained and store in a warm oven until you have completed frying them all.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
32mg
11%
Carbohydrate, by difference
12g
9%
Protein
11g
24%
Vitamin A, RAE
15µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
24mg
2%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
2mg
14%
Phosphorus, P
116mg
17%
Selenium, Se
8µg
15%
Sodium, Na
78mg
5%
Water
47g
2%
Zinc, Zn
3mg
38%