This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (June 2017) (Learn how and when to remove this template message)
Alcapurria is a fritter dish from Puerto Rico.
|Place of origin||Puerto Rico|
|Main ingredients||Green banana, yautía, achiote and meat|
|Other information||Popular throughout:|
The dough surrounding the meat, the masa, is made primarily of green banana and grated xanthosoma ("yautía") in most of Puerto Rico.
The meat is often ground beef, such as picadillo, but can be any chopped meat like corn beef or seafood. The masa is refrigerated for several hours to achieve a solid consistency, then filled with picadillo, ground beef, etc., and deep-fried in oil.
Other versions on the island include cassava with yautía (alcapurria de yuca) and are often stuffed with crab meat. Cassava is grated then squeezed removing as much liquid as possible. The masa is then mixed with yautía and annatto oil. Plantains, squash and yautía masa filled with meat is another popular recipe. Alcapurrias are also one of the many dishes served at kiosk stands and cuchifritos.
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This Puerto Rico–related article is a stub. You can help Wikipedia by expanding it.|