Crispy Alcapurrias with Savory Ground Beef Filling Recipe
Alcapurrias are traditional Puerto Rican fritters made from a masa of green plantains and taro root, stuffed with a savory ground beef filling, and deep-fried until golden and crispy. This recipe captures the authentic flavors and textures of this beloved street food, perfect for a hearty snack or appetizer.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8-10 alcapurrias 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Puerto Rican
Ingredients
Scale
Masa
- 1 pound green plantains (about 5 medium-sized)
- 1 pound taro root (or yautía)
- 1 1/2 teaspoons salt (plus more to taste)
- 1 tablespoon achiote oil
Filling
- Olive oil (for sautéing, about 1 tablespoon)
- 1 small onion (finely chopped)
- 1/2 pound ground beef
- 1 teaspoon adobo seasoning
- 2 tablespoons sofrito
- 1/4 cup sliced green olives (optional)
- Salt to taste
For Frying
- Vegetable oil for frying (enough to deep fry)
Instructions
- Prepare masa: Peel and grate the green plantains and taro root using a box grater or food processor. Combine the grated plantains and taro root in a large mixing bowl. Add the salt and achiote oil, mixing well to create a cohesive masa dough with a slightly orange tint from the achiote oil.
- Cook filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and sauté until translucent, about 3-4 minutes. Add ground beef, adobo seasoning, and sofrito to the skillet. Cook, stirring often, until the meat is browned thoroughly, approximately 8-10 minutes. Stir in the sliced green olives if using. Season with additional salt to taste. Remove from heat and allow the filling to cool.
- Assemble alcapurrias: Lay out a piece of parchment paper. Scoop a portion of the masa onto the parchment and flatten it into an oval shape, approximately 3-4 inches long. Place a spoonful of the cooled meat filling in the center. Using the parchment paper, fold the masa over the filling, pressing the edges firmly to seal and encase the filling completely, forming an oblong fritter.
- Fry: In a deep fryer or large heavy skillet, heat vegetable oil to 375°F (190°C). Carefully place the assembled alcapurrias in the hot oil, frying in batches to avoid overcrowding. Fry for 4-7 minutes, turning occasionally, until the alcapurrias are golden brown and crispy all over. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Notes
- Green plantains and taro root must be peeled and grated finely to create a smooth masa.
- Achiote oil not only adds flavor but gives the masa a traditional color.
- Sofrito is a Puerto Rican seasoning base made with peppers, onions, garlic, and herbs; use prepared or homemade for best results.
- Sliced green olives are optional but add a nice briny contrast to the filling.
- Maintain oil temperature at 375°F to ensure alcapurrias cook evenly and absorb minimal oil.
- Drain well on paper towels before serving to remove excess oil and keep them crisp.
Keywords: Alcapurrias, Puerto Rican fritters, plantain fritters, taro root fritters, ground beef stuffed fritters, traditional Puerto Rican appetizers
