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A beautifully plated serving of Alcapurrias with a garnish of fresh herbs and lime wedges

Alcapurria Recipe

Alcapurrias are crispy Puerto Rican fritters made with a flavorful dough of grated yautía (malanga) and green bananas, stuffed with a savory, spiced meat filling. These deep fried treats are a popular street food and a must-try for lovers of Caribbean cuisine!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Puerto Rican
Servings 8 alcapurrias
Calories 250 kcal

Ingredients
  

For the Dough:

  • 2 green bananas peeled and grated
  • 1 pound yautía malanga, peeled and grated
  • 1 teaspoon salt
  • 1 tablespoon annatto oil achiote oil
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder

For the Filling:

  • ½ pound ground beef or shredded chicken/pork
  • ½ small onion finely chopped
  • 2 cloves garlic minced
  • ¼ cup bell pepper finely chopped
  • ¼ cup tomato sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon sofrito
  • ½ teaspoon cumin
  • 1 tablespoon olives chopped (optional)
  • 1 teaspoon capers optional

For Frying:

  • Vegetable oil for deep frying

Instructions
 

Prepare the Filling:

  • In a pan over medium heat, sauté the onions, garlic, and bell pepper until softened.
  • Add the ground beef and cook until browned.
  • Stir in the tomato sauce, sofrito, salt, pepper, oregano, cumin, olives, and capers.
  • Simmer for about 5 minutes until the mixture thickens. Remove from heat and let cool.

Make the Dough:

  • Grate the yautía and green bananas into a smooth paste.
  • Add salt, annatto oil, cornstarch, and garlic powder. Mix until well combined.

Assemble the Alcapurrias:

  • Take a piece of parchment paper or banana leaf, and spread about 2 tablespoons of the dough into an oval shape.
  • Place a spoonful of the filling in the center.
  • Carefully fold the dough over the filling, sealing the edges.

Fry the Alcapurrias:

  • Heat vegetable oil in a deep pan to 350°F (175°C).
  • Fry each alcapurria until golden brown and crispy, about 5-7 minutes.
  • Remove from oil and drain on a paper towel.

Serve and Enjoy!

  • Serve hot with a side of dipping sauce or lime wedges for extra flavor.

Notes

  • Yautía Substitute: If yautía is unavailable, you can use a combination of taro and cassava.
  • Make-Ahead Tip: You can freeze assembled alcapurrias before frying and cook them straight from frozen.
  • Annatto Oil Alternative: Use paprika mixed with oil for a similar color if annatto oil is unavailable.