Alcapurrias de yuca are cassava fritters stuffed with flavorful picadillo or seasoned ground beef. Alcapurrias are Puerto Rico’s favorite fritter. This popular Puerto Rican street food is sold in kiosks along beaches all year-round on the island. Alcapurrias are typically made with a puree of green bananas and yautía but this version is made with only cassava (yuca). They are stuffed with flavorful picadillo. o carne molida sazonada. Se fríen hasta que estén perfectamente crujientes y doradas. Estas frituras Puertorriqueñas son DELICIOSAS. ¡Guarda esta receta!

If you love fritters (frituras), check out these recipes: alcapurrias de guineo, rellenos de yuca, bacalaitos, empanadillas y sorullitos de maíz.

What are alcapurrias?

Alcapurrias are traditionally made with green bananas (guineos verdes), white tannier (yautia blanca), and stuffed with picadillo. Sometimes alcapurrias are also made with cassava (yuca). Some people also add plantains (platanos) and kabocha squash (calabaza) to the alcapurria dough (masa).

A veces uso guineos y malanga cuando en mi mercado local no hay yautia. Creo que la malanga es un sustituto perfecto para la yautia, ya que el perfil de sabor es similar. Las alcapurrias hechas con malanga me saben casi igual que las que son hechas con yautia. Solo asegúrate de usar malanga coco.

Alcapurrias de yuca ingredients:

Cassava (Yuca)
Sofrito
Chicken bouillon paste (Better than Bouillon)
Annatto oil (Aceite de achiote)
Adobo
Sazón
Cebolla en polvo
Ajo en polvo

¿Cómo hacer alcapurrias de yuca?

Cook ground beef (picadillo)

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

Make dough (masa)

If using fresh cassava, peel and cut into small pieces. Make sure to remove the fibrous core from the center. If using frozen cassava, defrost it first by placing it in the refrigerator overnight or placing it in cold water for at least 30 minutes. Place the cassava in a blender or food processor and blend until smooth.

Then, use a cheesecloth to remove excess liquid from the cassava. Discard the liquid and place the grated cassava back to the blender.

Add the chicken bouillon, sofrito, seasonings and annatto oil to help blend everything easily. I use the Ninja Foodi Power Blender and it works like magic! Add the cassava to a large bowl. Taste and adjust seasonings accordingly. You want the dough to be well seasoned and flavorful!

Assemble the alcapurrias

Take a rectangular piece of banana leaf (wax or parchment paper) and spread some annatto oil on top to prevent your alcapurria from sticking to it. Next, add about a quarter 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 a spoon to fold the dough over the filling. Then, use the banana leaf to shape it by folding it and pressing it until the alcapurria is in the shape of a long cylinder. Tip: Make sure none of the meat filling is showing through or the alcapurrias will burst when frying. I find that I can make about 8 to 10 alcapurrias with 2 lbs of cassava.

Next, place the alcapurrias on a cookie sheet. I find it best to lay them right on the banana leaves. Wrap the cookie sheet with plastic cling wrap or aluminum foil to keep it covered.

Place in the freezer to set. Allow the alcapurrias to freeze for about 6 hours or overnight.

Frìa las alcapurrias

Heat oil to 325℉-350℉ in a large frying pan. You want to cook the alcapurrias in medium heat so they can fully cook through without burning on the outside. I find that deep frying is the best method for beautifully golden brown alcapurrias.

Deep fry the alcapurrias for about 10-15 minutes or until golden and fully cooked through. Allow the alcapurrias to cool on a cooling rack to prevent them from becoming soggy. Serve with hot sauce (pique) or mayo-ketchup and enjoy. ¡Buen provecho!

¿Cuál es el mejor aceite para freír?

Avocado oil is my favorite oil for frying. You can also use corn oil, vegetable oil, canola oil, or peanut oil. They all have a high smoke point making them great choices.

¿Qué acompañar con alcapurrias?

Me gusta servir alcapurrias como aperitivo o acompañante. Algunas comidas que me gusta servir con alcapurrias incluyen arroz con gandules y pernil, o white rice, habichuelas guisadas, pollo al horno, y ensalada de papa. ¡Tampoco olvides el aguacate y una bebida bien fría, Malta, Coco Rico o Medalla!

¡Por favor déjame una clasificación de estrellas y un comentario!

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Alcapurrias de Yuca (Puerto Rican Cassava Fritters)

Alcapurrias de yuca are cassava fritters stuffed with flavorful picadillo or seasoned ground beef. They are deep fried until perfectly crispy and golden brown.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Freeze Time 6

Total Time 8

Course Appetizer

Cuisine Puerto Rican

Servings 10 servings

Equipo

1 blender or food processor Ninja Foodi Power Blender and Processor linked in notes

Ingredientes

Dough (Masa)

2 lbs cassava (yuca) fresh or frozen
1 tbsp sofrito
1 tbsp chicken bouillon paste Better Than Bouillon
4 tbsp annatto oil (aceite de achiote)
1 tsp adobo
1 tsp sazón
1 tsp cebolla en polvo
1 tsp ajo en polvo
salt, to taste
banana leaves for forming alcapurrias

Ground beef (picadillo)

1 lb carne molida
1 tbsp sofrito
1 tbsp chicken bouillon paste Better Than Bouillon
1/2 taza salsa de tomate
1/4 taza diced onion
1/4 taza diced bell peppers
2 tbsp aceitunas verdes picadito
1 tsp adobo
1 tsp sazón
1/2 tbsp cebolla en polvo
1/2 tbsp ajo en polvo
1/4 tsp ground oregano
1/8 tsp pimienta negra
salt, to taste

Oil for frying

24 oz avocado oil other oil options: corn oil, vegetable oil, canola oil, or peanut oil.

Intrucciones

Cook ground beef (Picadillo)

Coloca un sartén a fuego medio alto. Dore la carne molida y retire el exceso de grasa del sartén.
Add sofrito, tomato sauce, onions, peppers and olives. Add seasonings and cook for a few minutes until the vegetables become tender.
Add a little water if the picadillo dries up. Cover and allow the picadillo to continue cooking for about 15 minutes.

Make dough (masa)

If using fresh cassava, peel and cut into small pieces. Make sure to remove the fibrous core from the center. If using frozen cassava, defrost it first by placing it in the refrigerator overnight or placing it in cold water for at least 30 minutes.
Place the cassava in a blender or food processor and blend until smooth.
Use a cheesecloth to remove excess liquid from the cassava. Discard the liquid and place the grated cassava back to the blender.
Add the chicken bouillon, sofrito, seasonings and annatto oil to help blend everything easily. I use the Ninja Foodi Power Blender and it works like magic! See my notes for the link!
Add the cassava to a large bowl. Taste and adjust seasonings accordingly. You want the dough to be well seasoned and flavorful!

Assemble the alcapurrias

Take a rectangular piece of banana leaf (wax or parchment paper) and spread some annatto oil on top to prevent your alcapurria from sticking to it. Next, add about a quarter 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 a spoon to fold the dough over the filling. Then, use the banana leaf to shape it by folding it and pressing it until the alcapurria is shaped like a long cylinder. Tip: Make sure none of the meat filling is exposed or the alcapurrias will burst when frying.
Place the alcapurrias on a cookie sheet. I find it best to lay them right on the banana leaves. Wrap the cookie sheet with plastic cling wrap or aluminum foil to keep it covered.
Place in the freezer to set. Allow the alcapurrias to freeze for about 6 hours or overnight.

Frìa las alcapurrias

Heat oil to 325℉-350℉ in a large frying pan. You want to cook the alcapurrias in 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 10-15 minutes or until golden and fully cooked through. Allow the alcapurrias to cool on a cooling rack to prevent them from becoming soggy. Serve with hot sauce (pique) or mayo-ketchup and enjoy. ¡Buen provecho!

Notas

¿Como hacer aceite de achiote?

Add oil of choice (I prefer avocado or olive oil) to small saucepan over medium heat. Add annatto seeds.
Deje que las semillas infundan el aceite durante unos 2-3 minutos. Retire del fuego cuando el aceite empiece a burbujear. Asegúrate de no quemar las semillas de achiote.
Deje que el aceite se enfríe antes de guardarlo en una botella de vidrio.

How far ahead can I make the dough?

You can make dough for alcapurrias up to two days in advance. Refrigerate it in a tightly sealed container.

Yo uso el Ninja Foodi Power Blender and it works amazingly well when I make alcapurria dough or masa. Check it out on my tienda de Amazon.

¿Cuál es el mejor aceite para freír alcapurrias?

Avocado oil is my favorite oil for frying. You can also use corn oil, vegetable oil, canola oil, or peanut oil. They all have a high smoke point making them great choices.