Crispy golden fried plantain fritters with a savoury meat filling — Puerto Rico's beloved street food treasure.
Alcapurrias are Puerto Rico's answer to the ultimate portable meal. A mixture of grated plantain and yuca is stuffed with seasoned ground beef, then deep-fried into golden, crispy oblong patties. The exterior becomes wonderfully crunchy while the interior stays soft and flavourful, with pockets of the savoury meat filling. Traditionally eaten as street food with hot sauce or at casual eateries, alcapurrias are a Puerto Rican institution — impossible to resist once you've tasted them.
Serves 4
Heat 1 tablespoon oil in a skillet. Cook ground beef over medium-high heat until browned, breaking it into small pieces, about 5 minutes. Add diced onion and garlic, cook for 2 minutes until fragrant. Season with salt, pepper and a pinch of cumin. Cool slightly.
The filling should be seasoned boldly — it needs to flavour the mild plantain-yuca mixture.
In a bowl, combine grated plantain, grated yuca, salt and white pepper. The mixture should be moist but still hold together. If too wet, squeeze in a clean kitchen towel.
Wet your hands with cold water. Take a small handful of plantain mixture (about 50g), flatten it, place 1 tablespoon of filling in the centre, then fold and shape into a smooth, oblong patty. Repeat with remaining mixture.
Heat oil to 170°C in a deep pan. Fry alcapurrias in batches, 4–5 minutes per side, until deep golden and crispy. Work in batches; do not overcrowd.
Remove with a slotted spoon and drain on paper towels. Serve hot with hot sauce, lime wedges or simple salt.
Keep your hands wet with cold water while shaping — it prevents the mixture from sticking.
The oil temperature is crucial — too cool and the alcapurrias absorb oil; too hot and they brown before cooking through.
Serve immediately while they are still crispy.
Cheese Filling: use shredded queso de freír instead of meat for a vegetarian version.
Seafood Filling: use cooked shredded crab or fish instead of beef.
Leftovers can be refrigerated for 1 day and gently reheated in a hot oven, though crispness will diminish.
Alcapurrias are a Puerto Rican creation blending Taíno, African and Spanish influences. The combination of plantain and yuca (both indigenous or early imports) stuffed with seasoned meat represents the fusion of cultures that defines Puerto Rican cuisine.
Baking will not produce the same crispy, golden texture. Deep-frying is essential.
You can shape the alcapurrias and refrigerate them for up to 2 hours before frying. They do not freeze well due to the moisture in the yuca.
Per serving (200g / 7.1 oz) · 4 servings total
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