Frying Frozen Alcapurrias: Air Fryer Tips And Tricks

Frying frozen alcapurrias is a great way to enjoy this traditional Puerto Rican delicacy without the fuss of preparing them from scratch. Alcapurrias are meat-filled fritters with a crispy golden crust, and frying them from frozen helps them hold their shape. Here's a step-by-step guide to achieving perfectly fried alcapurrias:

Firstly, gather your ingredients and tools: frozen alcapurrias, a deep fryer or large pot, high smoke point oil (vegetable, canola, or peanut oil), a slotted spoon or tongs, paper towels, and a serving platter.

Preheat your oil to 375°F (190°C) in your deep fryer or pot. Gently place the frozen alcapurrias into the hot oil, being careful not to overcrowd the fryer or pot. Fry in batches for even cooking.

Allow the alcapurrias to fry until they turn a beautiful golden brown colour, which should take around 7-10 minutes. Don't forget to flip them occasionally for even frying.

Once they're nice and golden, use your slotted spoon or tongs to carefully remove the alcapurrias from the oil, letting any excess oil drain. Place them on a stack of paper towels to absorb any remaining oil, and then transfer them to your serving platter.

And that's it! You're now ready to enjoy these delicious treats. Don't forget to pair them with a dipping sauce like ají, a traditional Puerto Rican hot sauce. Enjoy your crispy and savory alcapurrias!

How to make the picadillo filling

To make the picadillo filling for your alcapurrias, you will need the following ingredients:

• Ground beef
• Lime juice
• Olive oil
• Salt
• Adobo
• Cumin
• Oregano
• Ground annatto seeds or sazon
• Red, green, or yellow pepper
• Onion
• Garlic cloves
• Sofrito
• Tomato sauce
• Pimento stuffed olives
• Bay leaves
• Start by seasoning the ground beef with lime juice, salt, adobo, cumin, and oregano. Set aside.
• Chop and dice the pepper and onion. Chop and mince the garlic cloves.
• Add olive oil to a pan over medium-high heat. Once hot, add the pepper and onion. Sauté until the onions turn translucent.
• Add the garlic and sauté for 15-20 seconds.
• Add the seasoned ground beef to the pan. Use a tool to break up the beef as it cooks.
• Cook the beef until it has browned, which should take about 7-10 minutes.
• Add the annatto seeds or sazon, sofrito, and tomato sauce. Mix well and taste the beef, adding more salt if needed.
• Add the bay leaves and olives, then cover and lower the heat. Let the beef simmer for 10-12 minutes, stirring occasionally.
• Transfer the beef to a bowl and let it cool while you prepare the rest of the recipe.

How to make the masa dough

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

• Green plantains
• Green bananas (unripe)
• Yucca, taro or yautia root
• Achiote oil or olive oil
• Salt
• Sazon seasoning (salt-free)

Start by peeling and roughly chopping the green plantains and green bananas. You can wear gloves while handling the green bananas as they release a sticky sap that is hard to clean.

Next, add the chopped plantains and bananas to a food processor and blend until you get a thick paste. You may need to do this in batches depending on the size of your food processor.

Now, transfer the blended mixture to a bowl and add the achiote oil, salt, and sazon seasoning. Mix well to combine.

Cover the bowl with plastic wrap and refrigerate the masa for at least 3 hours or overnight.

Take the masa out of the refrigerator and lay out a sheet of parchment paper or aluminium foil on your work surface. Brush the surface with vegetable oil to prevent sticking.

Take about 1/4 cup of the masa and place it on the parchment paper, shaping it into a patty or oval.

The masa is now ready to be filled and folded!

How to assemble the alcapurrias

To assemble the alcapurrias, start by preparing your banana leaf or parchment paper. If using a banana leaf, spoon a little achiote oil onto it; if using parchment paper, brush it with vegetable or cooking oil.

Next, take around ⅓ to ½ cup of the masa and spread it into a circle on the paper or leaf. Add around ¼ to ⅓ cup of the picadillo filling to the centre of the masa, being careful not to overfill.

Now, it's time to shape your alcapurria. If using a banana leaf, hold it in your hand like a hot dog bun and use a spoon to move the masa around the picadillo to cover it completely. If using parchment paper, bring both ends of the paper over each other to form a cylinder shape, then press down on the dough to seal the filling inside. Make sure the dough is completely sealed, and use extra dough to cover any holes.

Finally, transfer the assembled alcapurria to a plate and repeat the process with the remaining masa and filling.

How to fry the alcapurrias

How to Fry Alcapurrias

Ingredients

To make alcapurrias, you will need the following ingredients:

• Taro root (yautia) or green bananas (guineos verdes)
• Meat filling (picadillo) or crab, shrimp, or lobster
• Olive oil or vegetable oil for frying
• Salt
• Other seasonings (such as sofrito, sazon, oregano, cumin, etc.)
• Aluminum foil, parchment paper, or banana leaves

Step-by-Step Guide

Prepare the Filling

Start by preparing the meat filling (picadillo). Season the ground beef with lime juice, salt, adobo, cumin, and oregano. Chop and dice onions and red peppers, and mince garlic cloves. Sauté the vegetables in olive oil until translucent, then add the seasoned ground beef. Break up the beef with a spoon or meat chopper and cook until browned. Add the remaining ingredients, such as annatto seeds or sazon, sofrito, tomato sauce, bay leaves, and olives. Simmer on low heat for about 10-15 minutes, stirring occasionally. Taste and adjust seasoning if needed.

Make the Masa

To make the masa (dough), peel and grate the taro root and green bananas. You can use a food processor to make this process easier. Combine the grated ingredients in a bowl and mix in salt, sazon, and shortening or olive oil. Refrigerate the masa for at least 3 hours or overnight.

Assemble the Alcapurrias

Take a piece of aluminum foil, parchment paper, or banana leaf and brush it with oil. Spread a heaping 1/4 cup of the masa onto it, forming a patty. Place a tablespoon of the meat filling in the center. Fold one side of the foil over the filling and roll it, similar to rolling sushi, making sure to seal the ends.

Fry the Alcapurrias

Heat a deep fryer or a large pot with vegetable oil to 375°F (190°C). Carefully place the frozen alcapurrias into the hot oil, making sure not to overcrowd the fryer. Fry in batches for even cooking. Fry the alcapurrias for about 5-10 minutes, flipping occasionally, until they turn a golden brown color and have a firm texture. Remove them from the oil and drain on a paper towel-lined plate.

Serve and Enjoy

Alcapurrias are best served hot and can be enjoyed on their own or with a dipping sauce, such as ají, a traditional Puerto Rican hot sauce.

How to store and reheat the alcapurrias

How to Store and Reheat Alcapurrias

Alcapurrias are a delicious Puerto Rican fritter, often made with green plantains, green bananas, and a tasty beef filling. They can be stored in the refrigerator for up to 4 days after frying, or frozen for long-term storage.

To store your alcapurrias in the refrigerator, simply place them in an airtight container and enjoy them within 4 days. If you want to store them for longer, it is recommended to freeze them. To do this, wrap each alcapurria individually in plastic wrap, place them in an airtight container, and store them in the freezer for up to 3 months.

When you're ready to enjoy your frozen alcapurrias, there's no need to defrost them first. Simply add an extra 3-4 minutes to the frying time. You can also reheat cooked alcapurrias in the oven at 250°F for about 10 minutes, or in an air fryer at the same temperature for 5 minutes, until they are warm in the center.

Frequently asked questions