Alcapurrias – Stuffed Yuca Fritters
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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!
Ingredients
For the Filling:
2 tsp.
GOYA® Extra Virgin Olive Oil
1 lb.
ground pork
12
GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped
For the Dough:
1 bag (32 oz.)
frozen GOYA® Grated Yuca, thawed
For Frying:
Directions
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.
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Téme Tito
Fried snacks are not called "cuchifritos" in Puerto Rico. They are called: "frituras". The term "cuchifritos" is a term colloquially used in New York.
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