Alcapurria are popular Puerto Rican fritters, made with yucca and plantains, stuffed with picadillo, and fried to perfection.

  • Author: Salima Benkhalti
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2-3 servings 1x
  • Category: Appetizer, Snack, Small Plate
  • Method: Fried
  • Cuisine: Puerto Rican
  • Diet: Gluten Free



For the Sofrito: (get the recipe here)

  • 1 yellow onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 4 cloves garlic
  • 1 cup cilantro (you can also use ½ cup of culantro if you have it!) 

For the Picadillo (filling):

  • 4 tbsp sofrito 
  • 1 lb ground beef
  • ½ cup tomato sauce 
  • ½ cup pimento stuffed olives, sliced
  • 2 tsp sazon with achiote
  • 2 tsp adobo seasoning
  • 2 tsp cumin 
  • 2 tsp oregano 
  • 1 tsp salt (optional as the olives, sazon, & adobo are naturally salty)
  • 4 cups vegetable oil for frying

For the Masa (dough):

  • 4 large green plantains, peeled and chopped into large pieces
  • 2 lbs yucca root
  • 1 tsp sazon with achiote
  • Nonstick cooking spray 



  1.  Make your sofrito by pulsing all ingredients in a food processor. You won’t be using all of the sofrito for this recipe so store the leftovers in your fridge for later use in stews and rice dishes.
  2. Make the picadillo. Start with 4 tbsp of sofrito in a hot pan over medium heat. Once fragrant, add in ground beef and simmer until beef is fully cooked. Add the tomato sauce and cook another 10 minutes. Add in olives and all seasonings and mix until evenly combined.
  3. Make the masa. In your food processor, combine the yucca and plantain pieces and pulse until a smooth and consistent dough is formed. Add in seasonings and pulse a few more times to combine.
  4. Cut out squares of parchment paper. One at a time, spray a square with nonstick cooking spray, add a ½ cup scoop of the masa dough and spread out flat with a spatula. 
  5. Next top with a few small spoonfuls of the picadillo filling, making sure to add a small enough amount that you have a few inches of dough around all edges of the filling. 
  6. Using the parchment paper to help you, carefully fold the masa over the dough, pinching the edges until fully sealed and no picadillo is visible. Continue this process until you’ve used all of your dough and/or filling. 
  7. Heat vegetable oil in a heavy bottomed, wide mouthed pan. Fry the Alcapurria at 350 degrees until dark golden brown on the outside. Cool on a paper towel lined plate and enjoy!

Keywords: Alcapurria, Alcapurrias