Alcapurrias – Stuffed Yuca Fritters | GOYA

Seasons & Occasions

Alcapurrias – Stuffed Yuca Fritters

Alcapurrias are famous Puerto Rican stuffed fritters most commonly served in road-side stands and in cafeterias that specialize in fried snacks, called cuchifritos. The dough of the alcapurria is made from a starchy vegetable, either mashed green plantains or grated yuca, and then stuffed with a savory mixture of ground meat or pork. The dough is formed into a cylinder shape, and then deep-fried until crisp. Here, yuca dough envelops savory pork filling to make a traditional snack that’s absolutely delicious!

Serves 12

Prep time: 10 min.

Total time: 1 hr.

Ingredients

For the Filling:

2 tsp. GOYA® Extra Virgin Olive Oil

1 lb. ground pork

12 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped

1 pkt. Sazón GOYA® with Corriander and Annatto

½ tsp. GOYA® Adobo All Purpose Seasoning with Pepper


For the Dough:

1 bag. (2 lbs.) frozen GOYA® Grated Yuca, thawed

2 pkts. Sazón GOYA® with Corriander and Annatto

½ tsp. GOYA® Adobo All Purpose Seasoning with Pepper

GOYA® Vegetable Oil, Corn Oil or Canola Oil

Directions

For the Filling:
1. Heat oil in medium skillet over medium-high heat. Add pork. Cook, breaking up pork with wooden spoon, until no longer pink, 5-6 minutes; drain off and discard excess oil. Stir in olives, Sazón and Adobo. Cook, stirring until combined, about 1 minute more. Transfer pork mixture to bowl; transfer to refrigerator until chilled.
For the Dough:
2. In medium bowl, stir together yuca, Sazón and Adobo until combined; set in refrigerator until chilled.
To make the Fritters:
3. Scoop ¼ cup yuca mixture into palm of hand. Form into flat oval disk. Scoop 1 tbsp. cooled pork filling into center of dough. Fold dough over filling to enclose; roll dough in hands to form cylinder about 3” long. Place on clean work surface; repeat with remaining dough and filling (you may have some pork left over), until you have 12 yuca cylinders.
4. Heat 2” oil in heavy, deep pot over medium-high heat until oil registers 350°F. Add 3-4 yuca cylinders, taking care not to crowd pan. Cook, flipping with slotted metal spoon, until outside of fritter is crisp and dough inside is cooked through (internal temperature of 165°F), 7-10 minutes. Transfer fritters to paper towel-lined plate to drain. Serve warm.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.