Best 3 Alcapurrias Puertorriquenas Recipes
Prepare to indulge in the tantalizing flavors of Puerto Rican cuisine with our delectable Alcapurrias! These savory fritters, crafted with a combination of green bananas, yuca, and a mouthwatering filling of your choice, offer a symphony of textures and flavors in every bite. Whether you prefer the classic carne molida (ground beef) filling, the savory combination of shrimp and crab, the vegetarian-friendly sofrito-scented filling, or the unique alcapurria rellena de jueyes (stuffed with land crabs), we have a recipe to satisfy every palate. Join us on a culinary journey as we explore the art of making these irresistible Puerto Rican treats, sure to become a favorite in your kitchen.
Here are our top 3 tried and tested recipes!
ALCAPURRIAS
Provided by Food Network
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the meat: Place a skillet over medium heat and add the canola oil, onions and sofrito. Cook 1 minute, then add ground beef, tomato sauce, adobo, salt and olives. Mix well and let cook until brown, about 6 minutes. Set aside to cool.
- For the fritters: With a knife, cut the skin off the taro root and peel the bananas. Grate the taro root and bananas on the small holes of a box grater. Mix them with the annatto oil, adobo and salt in a bowl. Refrigerate for 1 hour, since the chilled dough is easier to assemble. (This is optional.)
- To assemble the fritters, use wax paper as your base. Cover the center with some annatto oil. Take a heaping 1/4 cup dough and set it in the center of the paper. Spread thinly, then add 3 tablespoons ground beef mixture to the center. Wrap both ends of the paper over each other to make a cylinder-shaped fritter. Push down on the dough to seal the meat inside the fritter. Make sure the dough is sealed completely on both ends and the center. If there are holes, seal them with extra dough, using your finger.
- Heat several inches of canola oil in a Dutch oven or deep-fryer to 350 degrees F.
- Slide the fritters into the hot oil for 5 to 6 minutes. Place them on a plate with a paper towel so the grease is absorbed. Serve immediately with hot sauce if desired.
ALCAPURRIAS
Alcapurrias are gound beef filled, fried fritters made from a mixture of grated yautía (taro root) and green bananas. Vendors sell alcapurrias at street side stands and grills throught the Caribbean islands. Change it up by using ground chicken, turkey or pork. For a luxury version stuff the alcapurrias with cuban picadillo. Use food processor to grate the yautía and green bananas. Recipe from Latin Caribbean Food Newsletter by Hector Rodriguez.
Provided by 1PugMom2
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the green bananas and place in a bowl of cold salted water.
- Peel and wash the yautías and place in a bowl of cold salted water.
- Grate the bananas and yautías. Add 2 teaspoons of salt and mix well. Set aside.
- Filling
- In a deep pot or frying pan, brown the ground beef. Drain off the fat.
- Add sofrito, alcaparrado mix, and salt and pepper to taste.cook uncovered for 5 minutes. Remove from heat and allow to cool for a few minutes.
- Put it together on a piece of wax paper, spread out 1 to 2 tablespoons of the masa mixture and make a shallow well in the center. You can also use the palm of your hand instead of wax paper.
- Put 1 to 2 teaspoons of the filling into the well and cover it with some more masa mix. Use the back of spoon to smooth the masa all around the filling so no meat is showing.
- You can freeze the alcapurrias at this point for eating later.
- Heat enough oil, in a fryer or deep frying pan, to cover the alcapurrias when frying. The oil should be heated to about 360 degrees Fahrenheit.
- Add the alcapurrias, being careful not to splash the oil or crowd the fryer. Fry until crispy and golden, from 5 to 7 minutes.
- Drain the alcapurrias on paper towels and allow to cool before eating.
Nutrition Facts : Calories 380.2, Fat 9.2, SaturatedFat 3.5, Cholesterol 38.6, Sodium 1214.1, Carbohydrate 63.7, Fiber 8.5, Sugar 18.5, Protein 13.8
ALCAPURRIAS DE JUEYES
The fritters known as alcapurrias are the ultimate street food on the island. I remember taking road trips with my family to the east coast just to indulge in this amazing treat. The most popular places to get alcapurrias de jueyes (crab-stuffed fritters) are in a small town called Luquillo, famous for its colorful roadside stands known as Los Kioskos de Luquillo, and in the town of Loíza, popular for their fogones (wood-burning pits).
Provided by Food Network
Categories side-dish
Time 3h50m
Yield 10 to 15 fritters
Number Of Ingredients 12
Steps:
- For the masa: Peel and cut the taro roots and bananas into small chunks. Grate the taro and bananas in a food processor fitted with the shredding blade (see Cook's Note). Transfer to a medium bowl. Change the blade on the food processor to the cutting blade. Add the shredded vegetables, lard, adobo and sazón and puree until it forms a dough. Transfer to the same medium bowl, cover and refrigerate for at least 3 hours.
- For the fritters: To prepare the crab filling, heat the lard in a medium skillet over medium-high heat. Add the crabmeat, reduce the heat to low and cook, stirring frequently with a wooden spoon, for 5 minutes. Stir in the sofrito, season with salt and pepper to taste and cook until opaque, about 5 minutes. Let cool to room temperature.
- To form the alcapurrias, spray a sheet of aluminum foil or wax paper with olive oil cooking spray, put about 1/4 cup of the dough on the foil and form into a patty. Place 1 tablespoon of the crab filling in the center of the dough, fold up one side of the foil over the dough and roll it while gently pressing down to form a log 4 to 5 inches long. Fold in the sides of the foil or wax paper. If the dough feels soft, refrigerate for a few minutes until firm before frying. Repeat with the remaining masa and crab filling.
- Pour about 2 inches oil in a large saute pan or deep large skillet and heat over high heat until very hot. Peel away the foil or wax paper from 3 alcapurrias and gently slide or roll into the hot oil and cook until deep golden brown all over and firm to the touch, 5 to 7 minutes. Repeat with the remaining alcapurrias.
- Drain on paper towels and allow to cool slightly before serving. Serve with hot sauce.
Tips and Conclusion
- Choose the right ingredients: Use fresh, ripe plantains for the best flavor. Make sure your sofrito is flavorful and aromatic. And don't skimp on the seasonings.
- Cook the plantains properly: The plantains should be cooked until they are soft and tender, but not mushy. If you overcook them, they will become dry and tough.
- Mash the plantains smoothly: Use a potato masher or a food processor to mash the plantains until they are smooth and creamy. If there are any lumps, the alcapurrias will not hold together well.
- Season the alcapurrias well: Don't be afraid to season the alcapurrias generously. They should be flavorful both inside and out.
- Fry the alcapurrias until they are golden brown: This will give them a crispy outer shell and a soft and tender interior.
- Serve the alcapurrias with your favorite dipping sauce: Alcapurrias are traditionally served with a spicy tomato sauce, but they can also be served with a variety of other sauces, such as mayonnaise, ketchup, or mustard.
Conclusion
Alcapurrias are a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. They are easy to make and can be customized to your own taste preferences. So next time you're looking for a new and exciting dish to try, give alcapurrias a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
