This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (June 2017) ( Learn how and when to remove this template message)
|Place of origin||Puerto Rico|
|Main ingredients||Green Plantain, malanga, achiote, Ground beef|
|Other information||Popular throughout:|
Alcapurria is a fritter dish from Puerto Rico.
The dough surrounding the meat, the masa, is made primarily of green plantain and grated malanga ("yautía") depending on area and a moderate salt.
The meat is often spicy ground beef, such as picadillo, but can be any chopped meat like corn beef or seafood. The masa is refrigerated for several hours to achieve a solid consistency, then filled with picadillo, ground beef, etc., and deep-fried in oil.
Cassava alcapurrias (alcapurria de yuca) are often stuffed with crab meat. Cassava is grated then squeezed removing as much liquid as possible. The masa is then mixed with annatto oil. Alcapurrias are also one of the many dishes served at kiosk stands and cuchifritos.
In the Republic of Panama, "yuca alcapurrias" are called "carimañolas," stuffed with ground meat "picadillo" and eaten along or with other fried foods "frituras."
In the Dominican Republic cassava alcapurrias are known as chulitos.
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This Puerto Rico–related article is a stub. You can help Wikipedia by expanding it.|