Alcapurria: The Queen of Puerto Rican Fritters

Island Palm Trees

Would I walk a couple of miles for a good alcapurria? Yes, and I would do it again!

Alcapurrias are a big part of the Puertorrican culture. They are made with a perfect combination of grated roots (masa or yucca), vegetables and seasonings, stuffed with savory meat, or crab then dark golden fried. They are savory, crunchy outside and filled with a soft and silky filler. There's no other way to describe than one of the best culinary heritages of the Island of Puerto Rico.

If you visit the Island, they are easy to find. I personally take a drive straight from the Airport in Carolina, to Pinones in Loiza. Loiza is home to one of the oldest culturally rich food strips, alongside the Atlantic Ocean.

Would you like to make some alcapurrias? Follow along with this video, created for the Orange County Library.

Alcapurria Ingredients:

• 6 green bananas 

• 1 cup pumpkin (Caribbean calabaza)

• 1 cup of taro root (yautia)

• Salt

• Pepper

• 2 tablespoons of Adobo' Zon with Achiote

• Sofrito

• 1 tablespoon of annatto seeds

• 1 cup avocado oil

• Banana leaves, parchment paper or zip lock bag to form alcapurrias

• Filling

o Cook Down

 1/2 pound of ground beef, or 8 oz of corned beef, or 8 oz of crab meat, with, Adobo' Zon sofrito, salt, pepper, diced tomatoes and green olives.

• Avocado oil for frying

Order Adobo' Zon