Alcapurrias de Yuca

5 from 1 vote

These authentic Puerto Rican Alcapurrias de Yuca (Cassava Fritters) are crispy on the outside and filled with a savory picadillo filling. You'll want to make these on repeat!

Prep Time30

Chill Time20

Total Time50

Course: Appetizer, Snacks

Cuisine: Puerto Rican

Servings: alcapurrias

Calories: 230kcal

Author: Catherine Arena

Equipment

food processor or box grater
parchment or wax paper cut into 6x6-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.

Notes

Recipe Notes:

Grating the Yuca: If you do not have a food processor, you can use a box grater. Grate the yuca on the finest side for the best shredding.

Customize: You can substitute the ground beef with ground or shredded chicken, ground pork, ground turkey or a vegetarian filling if you prefer.

Frying: 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.

Make Ahead: You can prepare these in advance and place in between parchment paper, freeze in a freezer safe bag or container. When you're ready to enjoy, just fry them straight from the freezer, no need to thaw.

Nutrition