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By Salima's Kitchen
Alcapurrias
7 steps
Prep:1hCook:10min
If there's one thing that Puerto Ricans do best, it's fritters! Learn how to make these alcapurrias at home. The dough (masa) is filled with flavorful homemade picadillo (the meat fillimg), and the assembly plus frying process are easy!
Updated at: Thu, 17 Aug 2023 09:02:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
126
High
Nutrition per serving
Calories2229.9 kcal (111%)
Total Fat98.3 g (140%)
Carbs285.4 g (110%)
Sugars22.6 g (25%)
Protein51.2 g (102%)
Sodium3741 mg (187%)
Fiber19 g (68%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
![1 yellow onion](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764675/graph/fooddb/0be3604e4c690ffccf45a20789ba4b8c.jpg)
1yellow onion
![1 red bell pepper](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764628/graph/fooddb/5da118d0507bdd685df53a9917cc334b.jpg)
1red bell pepper
![1 green bell pepper](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1559551735/custom_upload/48847408ab2ad3ceb23da4c8697b41d1.jpg)
1green bell pepper
![4 cloves garlic](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764463/graph/fooddb/fb90ea8fbd3e81005fc22ada2c8ddd1f.jpg)
4cloves garlic
![1 cup cilantro (you can also use ½ cup of culantro if you have it!)](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764540/graph/fooddb/d044b42a25f1090b403e6810d274f062.jpg)
1 cupcilantro
you can also use 1/2 cup of culantro if you have it
![4 tbsp sofrito](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764605/graph/fooddb/f43c1df61741259365b06392e9fde1e0.jpg)
4 Tbspsofrito
![1 lb ground beef](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765050/graph/fooddb/483c7c49e27f3c26bb32d3e35e20f17e.jpg)
1 lbground beef
![½ cup tomato sauce](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312216/custom_upload/683dd5ef86f9eda44f36136a2d358a92.jpg)
½ cuptomato sauce
![½ cup pimento stuffed olives, sliced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1572901881/custom_upload/650f96130a14d586effb1a1668c49e74.jpg)
½ cuppimento stuffed olives
sliced
![2 tsp sazon with achiote](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764758/graph/fooddb/3bfb8c349342085020176955d2d81b80.jpg)
2 tspsazon
with achiote
![2 tsp adobo seasoning](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764758/graph/fooddb/3bfb8c349342085020176955d2d81b80.jpg)
2 tspadobo seasoning
![2 tsp cumin](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764544/graph/fooddb/aacc9fecda8960e7917d8cc1f656c0ff.jpg)
2 tspcumin
![2 tsp oregano](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764803/graph/fooddb/0df3355d93215c7d72427cfc055fda53.jpg)
2 tsporegano
![1 tsp salt (optional as the olives, sazon, & adobo are naturally salty)](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765002/graph/fooddb/eb238db694872ac4ebb19f67029d0f81.jpg)
1 tspsalt
optional as the olives, sazon, & adobo are naturally salty
![4 cups vegetable oil for frying](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1554130417/custom_upload/9373920d5ea10e1c6d1e08c688086615.jpg)
4 cupsvegetable oil
for frying
![4 large green plantains, peeled and chopped into large pieces](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764830/graph/fooddb/6931053fb9361da6afafa3486b0b4ea6.jpg)
4green plantains
large, peeled and chopped into large pieces
![2 lbs yucca root](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1572901849/custom_upload/2abcc3709ae4da81789a55197d5a569d.jpg)
2 lbsyucca root
![1 tsp sazon with achiote](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764758/graph/fooddb/3bfb8c349342085020176955d2d81b80.jpg)
1 tspsazon
with achiote
![Nonstick cooking spray](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764891/graph/fooddb/6ee0bba2904bf4657fbc05e5a4a8cdb0.jpg)
nonstick cooking spray
Instructions
Step 1
Make your sofrito by pulsing all ingredients in a food processor. You won’t be using all of the sofrito for this recipe so store the leftovers in your fridge for later use in stews and rice dishes.
Step 2
Make the picadillo. Start with 4 tbsp of sofrito in a hot pan over medium heat. Once fragrant, add in ground beef and simmer until beef is fully cooked. Add the tomato sauce and cook another 10 minutes. Add in olives and all seasonings and mix until evenly combined.
Step 3
Make the masa. In your food processor, combine the yucca and plantain pieces and pulse until a smooth and consistent dough is formed. Add in seasonings and pulse a few more times to combine.
Step 4
Cut out squares of parchment paper. One at a time, spray a square with nonstick cooking spray, add a ½ cup scoop of the masa dough and spread out flat with a spatula.
Step 5
Next top with a few small spoonfuls of the picadillo filling, making sure to add a small enough amount that you have a few inches of dough around all edges of the filling.
Step 6
Using the parchment paper to help you, carefully fold the masa over the dough, pinching the edges until fully sealed and no picadillo is visible. Continue this process until you’ve used all of your dough and/or filling.
Step 7
Heat vegetable oil in a heavy bottomed, wide mouthed pan. Fry the Alcapurria at 350 degrees until dark golden brown on the outside. Cool on a paper towel lined plate and enjoy!
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