Time: 2 hours 5 minutes
Complexity: average
Servings: 10

Alcapurria is a traditional Puerto Rican snack popular in many Caribbean countries, where it is often prepared by street vendors. It consists of a crispy plantain fritter filled with a spicy meat filling. Alcapurria is deep-fried and served hot with a dipping sauce.

Ingredients:

Meat

• 5 tbsp. l. rapeseed oil (canola)
• Half a yellow onion, finely chopped
• 2 tbsp sofrito
• 450 g ground beef tenderloin
• 6 tablespoons tomato sauce
• 1 tbsp adobo seasoning
• 0.5 tbsp salt
• 6–8 green olives

Pancakes

• 700 g of taro root
• 3 green plantains
• 2 tbsp annatto oil + extra for greasing the paper
• 1 and 1/4 tablespoons adobo seasoning
• 3/4 tbsp salt
• Rapeseed oil for frying
• Hot sauce, for serving
• Special equipment: deep fat thermometer

Adobo seasoning

• 1 tbsp lemon pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder or flakes
• 1 tbsp. l. dried oregano
• 1 tbsp. l. dried parsley
• 1 tbsp annatto powder
• 0.5 tbsp. l. ground cumin
• Mix all ingredients

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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ground beef, hot sauce

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Preparation:

Step 1
• Meat:
  
  Place the pan over medium heat and add the canola oil, onion, and sofrito. Cook for 1 minute, then add the ground beef, tomato sauce, adobo, salt, and olives. Stir well and cook for about 6 minutes. Set aside to cool.
Step 2
• Filling:
  
  Peel the taro roots and plantains. Grate the taro roots and plantains finely. Combine them in a bowl with annatto oil, adobo, and salt. Refrigerate for 1 hour, as the chilled mixture is easier to work with, but this is optional.
Step 3
• Fritters:
  
  Take waxed paper. Grease the center with a little annatto oil. Take 1/4 cup of dough and place it in the center of the paper. Spread it out in a thin layer, then add 3 tablespoons of meat filling to the center. Fold both ends of the paper over each other to form a cylindrical fritter. Press the dough down so the meat fits snugly inside. Make sure the dough is compacted at both ends and in the center. If there are any holes, patch them.
Step 4
• Heat a few centimeters of rapeseed oil in a cauldron or deep fryer to 175°C.
Step 5
• Drop the fritters into the hot oil and fry for 5–6 minutes. Transfer them to a plate, covering them with a paper towel to absorb the excess oil. Serve hot with hot sauce.

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