This Alcapurrias is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. What are alcapurrias?
Alcapurrias are Puerto Rican fritters made from a dough of grated green bananas and yautia (taro root), stuffed with seasoned ground beef (picadillo), and deep-fried until crispy.
2. What is yautia and where can I buy it?
Yautia (also called malanga or taro) is a starchy root vegetable essential for the dough. Find it at Latin grocery stores or well-stocked supermarkets in the tropical produce section.
3. Can I use only green bananas without yautia?
The combination of both is traditional — yautia provides starchiness and body while green banana adds flavor. Using only one changes the texture, but all-banana alcapurrias exist as a variation.
4. How do I grate the green bananas and yautia?
Use the finest side of a box grater or a food processor with the grating disk. The result should be a smooth, sticky paste — not chunky. Season with salt and achiote oil.
5. What is the traditional picadillo filling?
Seasoned ground beef cooked with sofrito, tomato sauce, olives, capers, sazon, and cumin. The filling should be well-seasoned and slightly moist but not wet.
6. How do I shape alcapurrias?
Spread the dough on a piece of oiled banana leaf or plastic wrap, add a spoonful of filling in the center, then fold the dough around the filling into a torpedo or football shape.
7. What oil temperature for frying alcapurrias?
350-365 degrees for about 5-7 minutes until deep golden brown, turning occasionally. The dough should be crispy outside and the filling hot all the way through.
8. Why is my dough too sticky to shape?
Green banana dough is naturally sticky. Keep your hands and the plastic wrap well-oiled. Working quickly before the dough oxidizes (turns dark) also helps with handling.
9. What sauce do Puerto Ricans serve with alcapurrias?
Mayoketchup (mayo mixed with ketchup and garlic) is the most popular. Hot sauce, garlic mojo, or a spicy avocado sauce are also common at Puerto Rican food stands.
10. Can I freeze uncooked alcapurrias?
Yes — shape them on an oiled tray, freeze until solid, then transfer to freezer bags. Fry directly from frozen adding 2-3 extra minutes. They keep for up to 3 months.
Watch How to Make This
Ingredients
Method
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In a skillet over medium-high heat, add the ground beef and break it up. Saute until it turns brown.
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Add the diced onion and saute until it becomes translucent. Add minced garlic and saute for 30 seconds.
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Season the beef mixture with Adobo seasoning, sazon, Italian seasoning, paprika, cumin, and black pepper. Saute for 1-2 minutes to wake up the spices.
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Add diced tomatoes and water and bring to a simmer. Cook for 10-15 minutes or until the water has been reduced and the sauce has thickened.
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Remove the beef mixture from the skillet and set it aside.
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Peel the Malanga root, green bananas, and green plantain. Cut them into 1-2 inch pieces and pulse them through a food processor until they reach a smooth consistency.
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Season the vegetable mixture with Adobo seasoning, sazon, and black pepper. Mix until evenly incorporated.
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To shape the alcapurrias, use two granola bar silicone molds. Spread some of the vegetable mixture in the mold and add some of the beef mixture in the center. Cover the beef with another layer of the vegetable mixture. Repeat the same steps to shape the rest of the alcapurrias.
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Transfer the molds to the freezer for at least four hours before frying.
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To fry the alcapurrias, add canola oil to a non-stick frying pan and heat over medium-high heat until 350 degrees Fahrenheit. Reduce the heat to low and add the alcapurrias to the hot oil. Fry for 8 minutes per side.
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To air fry the alcapurrias, heat the air fryer to 400 degrees Fahrenheit and cook for 10 minutes per side.
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Serve the alcapurrias with your favorite dipping sauce. Enjoy!
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Note: If you don't have the silicone molds, you can use non-stick parchment paper to shape the alcapurrias.
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Puerto Rican Pernil Roast Pork Shoulder
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Classic Rellenos de Papa Puerto Rican's Style
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Birria Quesa Rellenos de Papa
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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