Golden, crackly shells made from green plantain and yautía (malanga), stuffed with aromatic, spiced meat—Alcapurrias are the ultimate Puerto Rican street-food bite. They’re shatter-crisp outside, tender inside, and unbelievably satisfying with a squeeze of lemon or a dip in garlicky mayo-ketchup.
Why You’ll Love This Recipe
- Iconic texture: Crunchy exterior, creamy masa, juicy filling.
- Big flavor, simple steps: Achiote, sofrito, and warm spices do the heavy lifting.
- Make-ahead friendly: Freeze un-fried and cook straight from frozen.
- Flexible proteins: Beef, turkey, or pork—your call.
Ingredients
For the Picadillo Filling
- 1 tbsp achiote oil (see below) or olive oil
- ½ cup sofrito (store-bought or homemade)
- ½ small onion, finely diced
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef (or turkey/pork)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika (or sweet paprika)
- ½ tsp adobo seasoning (or salt + pepper to taste)
- 2 tbsp tomato sauce
- 2 tbsp sliced olives (green with pimento), optional
- 1 tbsp capers, rinsed, optional
For the Masa (Plantain–Yautía Dough)
- 4 large green plantains (about 2 lb / 900 g), peeled
- 1 lb (450 g) yautía blanca / malanga (peeled)
- 1½–2 tsp salt, to taste
- 1 tsp adobo seasoning (optional)
- 2–3 tbsp achiote oil (adds color + flavor)
Achiote Oil (Quick)
- ¼ cup neutral oil + 1 tbsp achiote (annatto) seeds
- Warm gently 2–3 min until brick-red; strain and cool.
For Frying & Serving
- Neutral oil (canola/vegetable) for deep frying (2–3 in / 5–7 cm depth)
- Mayo-ketchup (equal parts mayo + ketchup, pinch of garlic + lime)
- Lemon or lime wedges
Equipment
- Food processor or fine grater (box grater works; processor is faster)
- Heavy pot or deep skillet + thermometer (target 350°F / 175°C)
- Sheet tray + parchment; spoon or oiled hands for shaping
Time & Yield
- Prep: 40 minutes
- Cook: 25–30 minutes (in batches)
- Total: ~1 hour 10 minutes
- Yield: 14–16 fritters (4–6 servings)
Step-by-Step Instructions
1) Make the Filling
- Heat achiote oil in a skillet over medium. Sauté sofrito and onion 2–3 min. Add garlic 30 sec.
- Add ground meat; cook, breaking up, until browned. Stir in cumin, oregano, paprika, adobo, and tomato sauce.
- Simmer 3–4 min to thicken; fold in olives/capers if using. Cool completely (quick-chill on a plate).
2) Prepare the Masa
- Peel plantains (score lengthwise and pry off skin) and yautía.
- Grate very finely or process in a food processor until paste-like.
- Season with salt, adobo (optional), and achiote oil. The mixture should be thick but spreadable; if too stiff, add 1–2 tsp water. Chill 10 minutes (firms up and fries cleaner).
3) Shape the Alcapurrias
- Lightly oil your hands or a spoon. Scoop about ¼ cup masa into your palm; flatten to an oval (≈ 4 in / 10 cm).
- Place 1–1½ tbsp cooled filling in the center.
- Gently fold masa over to seal, smoothing seams to an oval/canoe shape (aim for ¾ in / 2 cm thickness).
- Arrange on a parchment-lined tray. Keep chilled while you heat the oil.
4) Fry
- Heat oil to 350°F / 175°C.
- Fry 3–4 at a time without crowding, 5–7 minutes, turning once, until deep golden brown and crisp.
- Drain on a rack or paper towels; sprinkle with a pinch of salt.
Air-Fryer Option: Brush with oil and air-fry at 380°F / 193°C for 12–15 min, turning once and brushing again; finish 1–2 min at 400°F for extra crunch.
Nutrition (Per fritter; 1 of 16, beef version)
Approx. 210–240 kcal, 11–13 g fat, 23–26 g carbs, 7–9 g protein, sodium varies with seasoning.
Pro Tips for Perfect Alcapurrias
- Fine grind = creamy masa. The smoother the plantain/yautía paste, the silkier the interior.
- Cool filling. Warm filling softens the dough and causes leaks.
- Seal well. Smooth seams with oiled fingers so the fritter doesn’t open in oil.
- Mind the oil temp. Below 330°F they absorb oil; above 365°F they brown before cooking through.
- Batch, don’t crowd. Crowding drops temperature and softens the crust.
Variations & Twists
- Classic Pork: Use seasoned ground pork or picadillo de cerdo.
- Seafood: Swap in shrimp–crab picadillo with a touch of sazón + cilantro.
- Vegan: Fill with spiced jackfruit or black-bean sofrito; season boldly.
- Yuca Mix: Replace half the yautía with grated yuca for a slightly chewier bite.
- Stuffed Cheese: Add a small baton of mozzarella with the meat (seal well!).
Make-Ahead, Freezing & Reheating
- Chill shaped (unfried): Up to 24 hours.
- Freeze: Place shaped alcapurrias on a tray to freeze, then bag for up to 2 months. Fry from frozen at 350°F, adding 1–2 minutes.
- Reheat fried: Crisp in a 375°F (190°C) oven or air fryer for 6–8 minutes.
Serving Ideas
- With mayo-ketchup or ají dulce–garlic dip
- A squeeze of lemon/lime and a sprinkle of cilantro
- As part of a Puerto Rican spread with tostones, arroz con gandules, and a bright salad
Why This Recipe Works
Balancing starchy green plantain with yautía creates a dough that fries up crisp yet tender, while a deeply seasoned picadillo delivers savory punch. Achiote perfumes and colors the masa for the unmistakable alcapurria look—street-food magic you can pull off at home.