Alcapurrias – Stuffed Yuca Fritters

Name: Alcapurrias – Stuffed Yuca Fritters
Prep time: 10M
Total time: 60M
Yield: 12 Servings
Cuisine: Caribbean
Ingredients: 2 tsp. Extra Virgin Olive Oil; 1 lb. ground pork; 12 Manzanilla Spanish Olives Stuffed with Minced Pimiento; 1 packet Sazón with Coriander and Annatto; ½ tsp. Adobo All-Purpose Seasoning with Pepper; 1 bag Grated Yuca; 2 packets Sazón with Coriander and Annatto; ½ tsp. Adobo All-Purpose Seasoning with Pepper; Vegetable Oil

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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!

Total Time

60m

Prep Time:10m

Yields:12 Servings

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Ingredients

For the Filling:

2 tsp.

GOYA® Extra Virgin Olive Oil

1 lb.

ground pork

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, chopped

1 packet

GOYA® Sazón with Coriander and Annatto

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

For the Dough:

1 bag
(32 oz.)

frozen GOYA® Grated Yuca, thawed

2 packets

GOYA® Sazón with Coriander and Annatto

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

For Frying:

GOYA® Vegetable Oil

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Directions

Kitchen View

For the Filling:

Step 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:

Step 2

In medium bowl, stir together yuca, Sazón and Adobo until combined; set in refrigerator until chilled.

To make the Fritters:

Step 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.

Step 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.

Products in this Recipe

Extra Virgin Olive Oil

Manzanilla Spanish Olives Stuffed with Minced Pimiento

Sazón with Coriander and Annatto

Adobo All-Purpose Seasoning with Pepper

Grated Yuca

Vegetable Oil

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