Appetizer: United States – Puerto Rico – Alcapurrias (Stuffed Fritters)

Serving Size: 12

Approximate Time

Prep 1 hr 45 min

Cook 10 min

Total 1 hr 55 min

Ingredients

- 3 medium green bananas, peeled, about 1 lb (450 g)
- 1 lb (450 g) yautía (taro), peeled and cut into chunks
- 4 tbsp (60 ml) lard or vegetable shortening
- 2 tbsp (30 ml) annatto (achiote) oil, or 2 tbsp (30 ml) vegetable oil + 1 tbsp (6 g) annatto powder
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (5 g) adobo seasoning
- 1/2 cup (120 ml) sofrito (homemade or store-bought)
- 1 tbsp (15 ml) vegetable oil (for filling)
- 1 lb (454 g) ground beef
- 4 oz (115 g) ground pork
- 2 tbsp (30 ml) tomato sauce
- 1 packet (6 g) sazón con achiote (optional, adds color and seasoning)
- 1/4 cup (40 g) chopped green olives (or pimiento-stuffed), optional
- 2 tbsp (30 g) capers, optional
- 2 tbsp (30 g) raisins, optional
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1 g) ground cumin (optional)
- 1/2 cup (60 g) all-purpose flour, optional (to firm dough if too sticky)
- Vegetable oil for deep frying, about 4 cups (960 ml)

Instructions

Short Description:
Crisp, oblong fritters made from a seasoned masa of green bananas and yautía (taro), stuffed with a savory Puerto Rican picadillo seasoned with sofrito, adobo, and sazón. Served hot as a classic island snack or starter.

Regional Notes:
This Puerto Rican version uses green bananas and yautía in the dough—an island hallmark that gives alcapurrias their distinctive texture and flavor. The filling is flavored with sofrito, adobo, and sazón (with annatto), reflecting typical Puerto Rican seasoning rather than generic Caribbean variations.

1. Make the picadillo filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Add ground beef (1 lb / 454 g) and ground pork (4 oz / 115 g); brown, breaking up meat, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
2. Stir in 1/2 cup (120 ml) sofrito, 2 tbsp (30 ml) tomato sauce, 1 tsp (5 g) adobo, 1 packet (6 g) sazón (if using), 1/4 cup (40 g) chopped olives, 2 tbsp (30 g) capers, 2 tbsp (30 g) raisins, 1/2 tsp (2.5 g) black pepper, and 1/4 tsp (1 g) cumin. Reduce heat to medium-low and simmer until mixture is thick and most liquid is absorbed, about 8–10 minutes. Taste and adjust salt and seasonings. Remove from heat and let cool completely.
3. Prepare the masa: place peeled green bananas and yautía chunks in a pot and cover with water. Bring to a boil, reduce heat, and simmer until very tender, about 20–25 minutes. Drain, reserving about 1/4 cup (60 ml) of the cooking liquid.
4. Transfer cooked bananas and yautía to a food processor or blender with 4 tbsp (60 ml) lard (or shortening) and 2 tbsp (30 ml) annatto oil (or the oil+annatto powder mixture), 1 tsp (5 g) salt, and 1 tsp (5 g) adobo. Process until a smooth, thick paste forms, adding up to the reserved 1/4 cup (60 ml) cooking liquid as needed to reach a stiff, spreadable dough consistency.
5. If the dough is too sticky to handle, transfer to a bowl and gradually knead in up to 1/2 cup (60 g) all-purpose flour (optional), 1–2 tbsp (15–30 g) at a time, until you can shape it without it sticking to your hands.
6. Shape alcapurrias: place a sheet of plastic wrap on your work surface. With wet or oiled hands, take about 2.5 tbsp (about 35 g) of dough and flatten it on the plastic into an oval about 1/4 inch (6 mm) thick. Spoon about 1 tbsp (15–20 g) of the cooled picadillo in the center. Fold the dough over and pinch to seal, forming an oblong log about 3–4 inches (7–10 cm) long. Smooth seams so filling is completely enclosed. Repeat to make about 12 alcapurrias.
7. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the alcapurrias in batches, turning once, until evenly golden brown and crisp, about 3–5 minutes per batch. Do not overcrowd the pot.
8. Transfer fried alcapurrias to a paper-towel-lined rack to drain briefly. Serve hot with ketchup, mayo-ketchup dip, or a simple garlic-tomato dip.
9. Tips: to make quick annatto oil, warm 2 tbsp (30 ml) vegetable oil with 1 tbsp (6 g) annatto seeds for 1–2 minutes, strain and discard seeds; or use annatto powder mixed into oil. Dough can be prepared a few hours ahead and chilled; shape just before frying.