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Alcapurrias recipe

Alcapurrias Recipe (Puerto Rican Fritters)

Alcapurrias are Puerto Rico's favorite fritter. Alcapurrias are made with a puree of green bananas and yautía and stuffed with flavorful picadillo or seasoned ground beef. They are deep fried until perfectly crispy and golden brown.
5 from 13 votes
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Freeze Time 6 hours
Total Time 7 hours
Servings 8 people

Equipment

  • 1 Ninja Foodi Power Blender and Processor linked in notes
  • 2 silicone chocolate molds linked in notes

Ingredients
  

Masa (Root vegetable puree)

  • 6 green bananas peeled and diced
  • 1 lb yautía blanca (white tannier) peeled and diced
  • 1 tbsp sofrito
  • 1 tbsp chicken bouillon paste Better than Bouillon
  • 4 tbsp aceite de achiote annatto oil (see notes)
  • 1 tsp adobo Healthy Rican
  • 1 tsp sazón Healthy Rican
  • 1 tsp onion powder
  • 1 tsp garlic powder

Picadillo (Ground beef)

  • 1 lb ground beef
  • 1/4 taza sofrito
  • 1 tbsp chicken or beef bouillon paste Better than Bouillon
  • 1/4 taza tomato sauce
  • 1 small onion diced
  • 1/2 red bell pepper diced
  • 2 tbsp green pimento stuffed olives diced
  • 1 tbsp raisins optional
  • 1 tsp adobo Healthy Rican
  • 1 tsp sazón Healthy Rican
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/8 tsp black pepper

Oil for frying

  • 1.25 quart canola oil other oil options: corn oil, vegetable oil, avocado oil, or peanut oil.

Instructions
 

Make the picadillo (ground beef)

  • Place a skillet over medium high heat. Brown your ground beef and remove any excess fat from your skillet.
  • Add sofrito, tomato sauce, onions and peppers. Add seasonings and cook for a few minutes until the vegetables become tender. 
  • Add olives and raisins (if using). Add a little water if the picadillo dries up. Cover and allow the picadillo to continue cooking for about 15 minutes.

Make the masa (root vegetable puree)

  • Peel and rough chop green bananas and yautía. Place in a large bowl filled with cold water.
  • Place root vegetables in a food processor and blend until smooth. Add annatto oil as needed to help blend everything easily. I use the Ninja Foodi Power Blender and it works like magic! See my notes for the link!
  • Add masa to a large bowl. Add remaining annatto oil, chicken bouillon, sofrito, and seasonings. Stir until well combined.
  • Taste the masa and adjust seasonings accordingly. You want the masa to be well seasoned and flavorful!

Assemble the alcapurrias (using silicone mold)

  • *If you don't have a silicone mold, please see notes for traditional instructions.
  • Place some masa in a silicone (chocolate bar) mold. Add enough to fill the cavity from end to end, making a small indentation down the center.
  • IMPORTANT: Add some picadillo along the center making sure to keep the meat inside and away from the edges. Be sure not to overstuff the alcapurrias with meat. This is very important to prevent the alcapurrias from bursting while frying.
  • Very carefully top with masa to cover the meat. Make sure the masa covers the meat all the way around. The perfect alcapurria will be sealed all the way around with no meat exposed along the edges.
  • Once every cavity has been filled, wrap the silicone mold with plastic cling wrap to keep it covered or place it in a 2.5 gallon sized freezer ziplock bag. Place in the freezer to set.
  • Allow the alcapurrias to freeze for about 6 hours or overnight.

Fry the alcapurrias

  • Heat oil to 325℉ in a large frying pan. You want to cook the alcapurrias in low to medium heat so they can fully cook through without burning on the outside. I find that deep frying is the best method for evenly cooked, beautifully golden brown alcapurrias.
  • Deep fry the alcapurrias for about 15 minutes or until golden brown and fully cooked through.
  • Allow the alcapurrias to cool on a cooling rack to prevent them from becoming soggy.
  • Serve with mayo-ketchup or hot sauce and enjoy!

Video

Notes

FAQ:

How to make annatto oil (aceite de achiote)
  • Add oil of choice (I prefer avocado or canola) to small saucepan over medium heat. Add annatto seeds.
  • Allow seeds to infuse the oil for about 2-3 minutes. Remove from heat when oil starts to bubble. Be sure not to burn the annatto seeds.
  • Allow oil to cool before storing in a glass bottle.
How far ahead can I make the masa?
You can make masa for alcapurrias up to two days in advance. Just cover the surface of the masa with plastic film and be sure to lay it directly onto its surface. Refrigerate it in a tightly sealed container. The layer of plastic prevents the masa from oxidizing.
I use the Ninja Foodi Power Blender and it works amazingly well when I make masa. Check it out on my amazon store.
What is the best oil to fry alcapurrias in?
Canola oil is my favorite oil for frying. You can also use corn oil, vegetable oil, avocado oil, or peanut oil. They all have a high smoke point making them great choices.
Where can I find the silicone molds?
The silicone molds I use are for making chocolate bars (perfect size for alcapurrias!) and they are linked on my Amazon store.
How long can I freeze alcapurrias?
You can freeze the uncooked alcapurrias for up to 6 months. Place them in a freezer storage bag once prepared to keep them fresh.
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How to make alcapurrias the traditional way (without the silicone molds)?
Start by placing a rectangular piece of wax or parchment paper on your working surface. Brush with annatto oil to prevent your alcapurria from sticking to it. Next, add about half a cup of masa and flatten it into a disc shape. Then, add about two heaping tablespoons of picadillo filling in the center of the disc. Use the paper to fold the masa completely over the filling. Then, use your hands to shape it until it's nice and smooth. The alcapurria should look like a long cylinder.
Tip: Make sure none of the meat filling is exposed or the alcapurrias will burst when frying.