Craving authentic Puerto Rican street food? These Alcapurrias de Yuca (Cassava Fritters) are crispy, packed with savory carne molida, and taste just like home! You’ll want to make these on repeat!
Puerto Rican street food is pure comfort! Growing up, my weekends weren’t complete without a stop (or two) at the local kiosks. The menu was always packed with favorites: alcapurrias de guineos, alcapurrias de yuca, empanadillas, rellenos de papa, crispy tostones and sweet sorullitos paired with a side of mayoketchup and so much more! Each bite brought a little piece of happiness, but alcapurrias always had a special place in my heart.
Whether they are made with yuca or guineo, the seasoned filling and crispy exterior are unbeatable. Now, making alcapurrias at home is a way of recreating those memories and sharing a little taste of Puerto Rico with my family and now, with you.
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Why We Love this Recipe
- A Taste of Home: Alcapurrias de Yuca bring back memories of family gatherings, beach days, and street food adventures in Puerto Rico. They’re comfort food at its finest!
- Crispy and Savory: The crispy fried yuca dough paired with the flavorful, picadillo filling is an irresistible combo!
- Customizable: Fill these with ground beef, shredded chicken, or even a vegetarian filling if you prefer.
- Great for Sharing: These are perfect for parties, gatherings, or just enjoying with family. They disappear fast, trust me!
- Easy to Make at Home: The dough and filling is easy to make, you can recreate this classic street food anytime, no kiosks required.
Ingredients
- Yuca – Both fresh and frozen yuca work for this recipe.
- Carne Molida (Ground Beef) – The savory picadillo filling we will be using for this recipe.
- Sazon – The sazon is a blend of spices that adds flavor to the dough.
- Achiote Oil (Annatto Oil) – Achiote oil adds vibrant color and a subtle earthy flavor to the dough.
- Oil – Use vegetable or corn oil to fry these.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Make these Mini – These make perfect bite size snacks for a party. Shape the dough into smaller portions, everyone loves these at a party!
- Baked, Not Fried – You can also bake these alcapurrias instead of frying. They won’t be as crispy, but they will still be delicious.
- Add a Kick – If you prefer a spicy filling, add some chopped chilis into the ground beef filling.
Instructions
Step 1: We will be using our carne molida (picadillo) recipe to make the filling. Note: You can substitute the ground beef for either ground pork, chicken or turkey.
Step 2: Add a few pieces of yuca at a time to your food processor with the grating disk attach and grate all the yuca. Transfer the grated yuca to a cheesecloth or clean kitchen towel and squeeze out as much excess liquid as possible. Once drained, return the yuca to the food processor, replacing the grating disk with the regular blade. Add the milk and spices then puree the yuca until smooth and well combined.
Cover the yuca dough and chill in the refrigerator for 20-30 minutes before assembling the alcapurrias. This makes it easier to form and shape.
Step 3: Place about 3 tablespoons of dough onto a piece of parchment paper. Use the back of the spoon to flatten it into a circle. Add about 2 tablespoons of the filling.
Step 4: Lift one side of the parchment paper to fold the dough over the filling.
Step 5: Fold the other side over, ensuring the meat is fully enclosed. Seal the ends by pressing the dough together, then use the parchment paper to help shape it into a cylinder.
Repeat the process with the remaining dough until all the alcapurrias are assembled.
Step 6: Heat oil in a skillet over medium heat. When the oil is heated through, carefully add about 3 alcapurrias at a time, being careful not to overcrowd the pan. Note: Overcrowding will cause the alcapurrias to soak too much oil and make them soggy.
Fry on one side for about 5 minutes until golden brown. Flip over and cook for another 5 minutes until golden brown and crispy. Drain the alcapurrias on a plate lined with paper towels. Serve immediately.
Expert Tips
- Squeeze Out the Liquid: After grating the yuca, make sure to squeeze the extra liquid from the yuca by using a cheesecloth or clean cloth. This helps the dough hold together better and fries up nice and crispy. (You will be surprised how much water yuca retains.)
- Chill the Masa Dough: Chilling the dough for 20-30 minutes before assembling the alcapurrias, makes it easier to form and shape.
- Seal the Masa Well: Take your time to seal these so the filling does not spill out while frying.
- Fry at the Right Temperature: Keep the oil at medium heat. Too hot and they will burn on the outside before cooking through; too low, and they’ll soak too much oil.
- Batch Frying: Don’t overcrowd the pan. Fry them in small batches so the oil temperature stays consistent and each alcapurria cooks evenly.
Recipe FAQs
Yes! You can assemble and freeze them. When you’re ready to enjoy, just fry them straight from the freezer, no need to thaw.
I like to use vegetable oil or canola oil because they have a high smoke point and don’t add any extra flavor to the alcapurrias.
No problem! I grew up with my mom, grandma and aunt’s using a box grater and used one myself all the way until I bought a food processor. Just grate the yuca on the finest side for the best shredding.
Store the leftovers in an airtight container for up to 4 days and reheat in the oven at 375°F for about 12 minutes. This will bring back the crispiness versus using the microwave. You can also use an air fryer.
Alcapurrias de yuca are made using yuca (cassava) while alcapurrias de guineo uses green bananas for a different taste. These are also delicious!
Other Puerto Rican Dishes You Will Love
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📖 Recipe
Alcapurrias de Yuca
Equipment
- food processor or box grater
- parchment or wax paper cut into 6×6-inch squares
Ingredients
Carne Molida (Picadillo)
- 1 lb ground beef
- ½ onion peeled, chopped
- ½ green, red, yellow or orange bell pepper rinsed, chopped
- 2 tablespoon sofrito
- 2 garlic cloves minced or 2 teaspoon puree
- 2 tablespoon pimiento stuffed olives
- 1 packet sazon with annatto
- 4 oz tomato sauce
- ¼ teaspoon dried oregano
- ⅛ teaspoon cumin
- 1 capful white or cider vinegar
- ¼ cup water
- salt to taste
- handful fresh cilantro
Yuca Masa (Yuca Dough)
- 2 lbs fresh or frozen yuca
- 1 teaspoon sazon with annatto
- 6 tablespoon milk
- 1 teaspoon adobo
- 1 tablespoon annatto oil/achiote oil
- vegetable or corn oil for frying
Instructions
Carne Molida (Picadillo) Filling
- Add the ground meat to a skillet over medium heat. Use a spoon or spatula to break it apart as it cooks.
- Add the peppers, onions, sofrito, garlic, sazon, oregano, cumin, and vinegar, stirring well to combine. Reduce the heat, cover, and cook for 10 minutes.
- After ten minutes, add the tomato sauce, olives, water, and cilantro. Stir to combine, then cover and cook for an additional 15 minutes. Taste and adjust the salt as needed. The carne molida is done. Set the filling aside to cool while you prepare the masa.
Masa de Yuca (Yuca Dough) Using Frozen Yuca
- Thaw and Cut: Thaw the yuca completely.If you notice any large pieces, cut them in half and remove the woody membrane in the center.Note: Frozen yuca pieces often don’t have the woody stem since many are already broken into smaller sections.
- Grating: Add a few pieces of yuca at a time to your food processor with the grating disk attach and grate all the yuca.
- Squeeze Excess Liquid: Transfer the grated yuca to a cheesecloth or clean kitchen towel and squeeze out as much excess liquid as possible. Once drained, return the yuca to the food processor, replacing the grating disk with the regular blade.
- Seasoning: Add the milk and spices then puree the yuca until smooth and well combined.
- Chill: Cover the yuca dough and chill in the refrigerator for 20-30 minutes before assembling the alcapurrias. This makes it easier to form and shape.
Assembly
- Place about 3 tablespoons of dough onto a piece of parchment paper. Use the back of the spoon to flatten it into a circle. Add about 2 tablespoons of the filling.
- Lift one side of the parchment paper to fold the dough over the filling.
- Fold the other side over, ensuring the meat is fully enclosed. Seal the ends by pressing the dough together, then use the parchment paper to help shape it into a cylinder.Repeat the process with the remaining dough until all the alcapurrias are assembled.
Frying
- Heat oil in a skillet over medium heat. When the oil is heated through, carefully add about 3 alcapurrias at a time, being careful not to overcrowd the pan. Note: Overcrowding will cause the alcapurrias to soak too much oil and make them soggy.
- Fry on one side for about 5 minutes until golden brown. Flip over and cook for another 5 minutes until golden brown and crispy.
- Drain the alcapurrias on a plate lined with paper towels. Serve immediately.Optional: Serve with a side of hot sauce.
Masa de Yuca (Yuca Dough) Using Fresh Yuca
- Cut the Ends: Start by cutting off both ends of the yuca root with a sharp knife.
- Slice the Skin: Make a shallow lengthwise slit down the yuca’s waxy outer layer using a paring knife. Do not cut too deep, just through the thick brown skin and white layer beneath it.
- Cut Woody Part: Slice the yuca in half, then cut each half lengthwise in half again. Carefully remove the woody fiber running through the center of the root.
- Rinse and Prep: Once peeled, rinse the yuca under cold water to remove any debris, and it’s ready to use! Proceed with the recipe steps to make the masa.
Adela Acosta says
Delicious! Easy to follow recipe. Gracias