Alcapurrias
Torpedo-shaped fritters made from a grated green banana and yautía dough stuffed with seasoned ground beef, then deep-fried until dark golden. They are a signature snack of Piñones' beachside kiosks.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Box grater or food processor
- •Deep fryer or heavy pot
- •Banana leaf or plastic wrap for shaping
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16
- carbs
- 32
- protein
- 12
- calories
- 310
Instructions
- 1
Cook ground beef with sofrito, tomato sauce, sazón, olives, and salt until browned. Set aside to cool for the picadillo filling.
- 2
Finely grate green bananas and yautía into a bowl.
- 3
Use a cloth to squeeze excess liquid out of the grated mixture.
- 4
Season the dough with salt. Stir in achiote oil until the color is even.
- 5
Coat your hands or a plastic sheet with achiote oil. Spread a portion of dough flat.
- 6
Put a spoonful of picadillo in the center. Fold the dough around it, shaping into a torpedo.
- 7
Heat oil to 350°F. Fry alcapurrias for 6-8 minutes, turning occasionally, until deep golden brown.
- 8
Drain on paper towels before serving hot.
Chef's tips
Grate the root vegetables very finely and squeeze out excess liquid. Wetter dough is harder to shape and fries unevenly.
Storage
Refrigerate uncooked, shaped alcapurrias up to 1 day before frying; fried ones keep 2 days refrigerated.
Reheating
Reheat in an oven or air fryer to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Adding too much picadillo filling, which causes the fritter to split while frying
- •Frying at too high heat, which browns the outside before the inside cooks
Serving suggestions
Cooked Alcapurrias?
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