Air-Fried Alcapurrias: A Tasty, Healthy Twist On A Classic

Alcapurrias are a popular Puerto Rican snack, commonly sold as street food and in restaurants. They are fritters made from green plantains and green bananas, with a variety of fillings, including crab, shrimp, chicken, or a Puerto Rican-style beef filling called picadillo. While they are traditionally deep-fried, it is possible to cook them in an air fryer.

How to make the masa

To make the masa for alcapurrias, you will need the following ingredients:

• Green bananas or plantains
• Taro root (yautia) or yucca
• Achiote oil or olive oil
• Salt
• Sazon seasoning

• Start by peeling and chopping the green bananas or plantains and the taro root or yucca. It is recommended to wear gloves when handling the green bananas or plantains as they release a sticky sap that can be difficult to clean.
• Grate the bananas, plantains, and root vegetables using a food processor. You may need to work in batches depending on the size of your food processor.
• Transfer the grated mixture to a food processor and puree until a smooth, consistent paste is formed. You may need to do this in batches.
• Add the achiote oil or olive oil, salt, and Sazon seasoning to the food processor and pulse a few more times to combine.
• Taste the masa and adjust the seasoning if needed.
• Transfer the masa to a bowl and refrigerate for at least 3 hours or overnight.

The masa is now ready to be used for making alcapurrias. You can spread it out on parchment paper or aluminium foil, add the filling, and fold it over to create the desired shape.

How to make the picadillo

To make the picadillo, you'll need the following ingredients:

• Ground beef
• Olive oil
• Tomatoes
• Stock
• Seasonings (paprika, Mexican oregano, cumin, salt, and black pepper)
• Onion
• Peppers (jalapeno, serrano, or bell peppers)
• Garlic
• Carrots (optional)
• Peas (optional)

Here's a step-by-step guide to making the picadillo:

• Heat olive oil in a large pan over medium heat.
• Add diced onion, peppers, and potatoes (if using) to the pan and cook for about 5 minutes until softened.
• Add the garlic and ground beef to the pan. Break up the beef with a wooden spoon and cook for about 5 minutes until browned, but not fully cooked.
• Stir in the tomatoes, stock, and seasonings. Bring the mixture to a boil, then reduce the heat and let it simmer.
• Continue simmering for about 15-20 minutes, stirring occasionally, until the potatoes are soft and the beef is cooked through. Adjust the seasoning with salt and pepper, as needed.

Your picadillo is now ready to be used as a filling for your alcapurrias!

How to assemble the alcapurrias

To assemble the alcapurrias, start by taking a large piece of aluminium foil or parchment paper and brushing it with vegetable oil. Spread about a quarter of a cup of the dough (masa) onto the foil, shaping it into a patty.

Place a tablespoon of the meat filling (picadillo) in the centre of the dough and cover it by flipping one side of the foil over the meat. Press and roll the dough, similar to rolling sushi, and pinch the ends to seal the filling inside.

Gently slide the assembled alcapurria into the hot oil in a deep frying pan or pot. Fry until it turns a dark golden brown and is firm to the touch. This should take around 5 to 7 minutes.

Drain the fried alcapurria on a paper towel-lined plate and repeat the process until you've used up all the dough and filling.

How to cook the alcapurrias in an air fryer

How to Cook Alcapurrias in an Air Fryer

Ingredients

• 5 very green bananas (guineitos verdes)
• 2 lbs of yautia (taro root)
• 1/4 cup of liquefied cooled shortening
• Picadillo (meat filling)
• 1/2 medium onion, minced
• 1 ounce of jamón de cocinar (cooking ham, or you can substitute Oscar Mayer smoked turkey sausage)
• 8 pimento-stuffed olives (cleaved)
• 1/2 tsp of alcaparras (capers)
• 1/2 lb ground beef or pork
• 1/2 tsp of Sazon with achiote
• 2 tbs. of olive oil
• 2 cups of vegetable oil

Method

First, peel the bananas and the yautia. The guineitos release a sticky sap when peeled, so it's a good idea to wear gloves for this part. Cut off the ends of the guineitos and make a longwise score in the peel. Use a small knife to separate the skin from the fruit, and run your finger under the skin to help remove it. Clean the yautia and scrub off any remaining dirt, then peel with a potato peeler. As you peel the guinetios and yautia, place them in a large bowl of salted water.

Next, grate the guineitos and yautia using the fine grater blade in your food processor. Then, switch to the standard puree/chopping blade and puree the mixture until it becomes batter-like. You may need to do this in two batches, depending on the size of your food processor. Transfer the batter to a plastic bowl and add the salt, Sazon and shortening. Mix until well combined.

Now, make the picadillo. Heat a large frying pan over medium-high heat and add 2 tbs of olive oil. Saute the sofrito and onions until they are translucent. Add the diced cooking ham and cook for about 2 minutes. Put in the ground meat and the remaining ingredients. Once browned, stir well and cook at a low heat for 15 minutes. Taste the meat and add more salt if required.

Take a large piece of aluminium paper and brush with vegetable oil. Spread a heaped 1/4 cup of the batter onto the paper, shaping it into a patty. Place a tablespoon of the meat filling in the centre and flip one side of the batter over, using the paper to help you cover the meat. Squeeze and roll it, as if you were making sushi, and pinch the ends to seal.

Finally, it's time to cook the alcapurrias. Preheat your air fryer to 375°F for 3 minutes. Place the alcapurrias inside and cook at 375°F for 10-12 minutes, or until they are firm. Flip them halfway through.

Tips

• Alcapurrias freeze well. Place them on a baking sheet and put them in the freezer. Once they're frozen, transfer them to an airtight bag and return to the freezer.
• If you can't find green bananas, you can substitute unripe plantains.
• You can add a little vinegar to the batter – it will add flavour and may help to prevent the alcapurrias from burning.
• Cooling the batter before shaping makes it easier to handle.
• If you don't have aluminium foil, you can use wax paper or a banana leaf instead.
• If you want to avoid the mess of grating and pureeing the batter by hand, you can use a food processor.
• If you want to add colour to your alcapurrias, you can make achiote con manteca (achiote with lard or oil).

How to store and reheat alcapurrias

Alcapurrias can be stored in an airtight container in the refrigerator for up to 5 days. If you're planning to store them for longer, you can freeze them for up to 3 months. To freeze, wrap each alcapurria individually in plastic wrap and place them in an airtight container. There is no need to defrost them before reheating; simply add an extra 3-4 minutes to the cooking time.

To reheat, you can microwave them, put them in the oven at 250°F for 10 minutes, or use an air fryer at 250°F for 5 minutes.

Frequently asked questions