Air-Fried Alcapurrias: A Tasty, Quick Treat

Alcapurrias are a popular Puerto Rican fritter, made with green plantains, yuca, and green bananas, and stuffed with a tasty beef filling. They are crunchy on the outside and creamy on the inside. This guide will take you through the process of making alcapurrias in an air fryer, a healthier alternative to deep-frying.

Prepare the picadillo filling

To prepare the picadillo filling, start by seasoning the ground beef with lime juice, salt, adobo, cumin, and oregano. Set the beef aside for now. Next, finely chop and dice the red pepper and onion. Mince the garlic cloves. Add olive oil to a pan over medium-high heat. Once the oil is hot, add the red pepper and onion. Sauté until the onions turn translucent. Add the minced garlic and sauté for 15-20 seconds.

Now, add the seasoned ground beef to the pan. Use a meat chopper tool, wooden spoon, or any other kitchen utensil to break up the ground beef. Cook the beef until it has browned, which should take about 7-10 minutes. Then, add the ground annatto seeds (or Sazon), sofrito, and tomato sauce. Mix well to combine. Taste the beef and add more salt if required.

Finally, add the bay leaves and olives, cover the pan, and lower the heat. Let the beef filling simmer for 10-12 minutes. Check on it occasionally and give it a good stir. Once done, transfer the beef to a bowl and let it cool while you prepare the rest of the recipe.

Prepare the masa dough

To make the masa dough, you'll need to gather the following ingredients:

• Green plantains, peeled and chopped into large pieces
• Green bananas, peeled and chopped into large pieces
• Achiote oil or olive oil
• Salt
• Sazon seasoning (salt-free)

First, peel and chop the plantains and bananas. Add them to a food processor and pulse until a smooth and consistent paste is formed. You may need to do this in batches depending on the size of your food processor. Then, add in the achiote oil, sazon, and salt, and pulse a few more times to combine.

Next, lay out a sheet of parchment paper and brush the centre with achiote oil. Add a few scoops of the masa and spread it out flat into a rectangular shape with a spatula. Now you're ready to add the picadillo filling!

• Wear gloves when peeling and processing the plantains and bananas to prevent your hands from getting stained.
• The masa dough should be slightly wet and sticky.
• Refrigerate the dough for at least 3 hours or overnight before frying.

Assemble the alcapurrias

To assemble the alcapurrias, take a piece of foil and brush it with oil. You can also use wax paper or, if you want to be real hardcore, a banana leaf.

Spread a heaping 1/4 cup of dough onto the foil. You can also use a scoop to get a more consistent size. Flatten the dough into a patty, about 3-4 inches in diameter.

Place a heaped tablespoon of filling in the centre of the dough. Be careful not to put in too much filling, or it won't close properly. Leave a few inches of dough around the edges of the filling.

Gently fold the masa over the filling, using the parchment paper to help. Fold the edges until sealed; no filling should be visible.

Continue this process until you’ve used all of your masa and/or filling.

Fry the alcapurrias

Now that you've prepared your picadillo (meat filling) and masa (dough), it's time to fry your alcapurrias!

First, heat your oil in a heavy-bottomed pan to 350°F. You can use vegetable oil, canola oil, or any other cooking oil of your choice. Make sure you have enough oil to completely submerge the alcapurrias.

While the oil is heating up, take a sheet of parchment paper or aluminium foil and brush it with oil. You can also use wax paper or a banana leaf if you want to be more traditional. Place a scoop of the masa onto the paper, forming a patty or a circle. Make sure the masa isn't too thin, as it needs to be strong enough to hold the filling without breaking.

Now, it's time to add the filling. Place a spoonful of the picadillo into the centre of the masa patty. Be careful not to overfill, as this can cause the alcapurrias to break apart during frying. Leave enough dough around the edges to completely seal the filling inside.

Gently fold the masa over the filling, using the paper to help shape it. You can shape it like a cylinder or a cigar, making sure to seal the edges completely. Repeat this process until you've used up all your masa and/or filling.

Once the oil has reached the right temperature, carefully place the alcapurrias into the hot oil. Depending on the size of your pan, cook about 3-4 alcapurrias at a time to avoid crowding the pan and lowering the temperature of the oil. Fry them for about 3-4 minutes on each side, or until they are a nice golden brown colour and have a firm texture. You may need to flip them a few times to ensure even browning.

When they're done, remove the alcapurrias from the oil and place them on a paper towel-lined plate to absorb any excess oil. Serve them warm with your favourite hot sauce, mayochup, or enjoy them as they are!

If you have any leftover picadillo, it can be used as a tasty taco filling.

Freeze the alcapurrias

Alcapurrias freeze very well, so you can make a big batch and save some for later! Here is a step-by-step guide on how to freeze your alcapurrias:

Step 1: Assemble the Uncooked Alcapurrias

Follow the recipe to make the masa and the filling. Then, assemble the uncooked alcapurrias by adding the filling to the centre of the masa and wrapping the masa around it.

Step 2: Wrap the Alcapurrias

Wrap each uncooked alcapurria individually in plastic wrap. This will help them hold their shape in the freezer.

Step 3: Place in an Airtight Container

Place the wrapped alcapurrias in an airtight container. This will ensure they remain fresh in the freezer.

Step 4: Freeze

Place the airtight container in the freezer. Your alcapurrias will stay fresh for up to 3 months.

Step 5: Cook from Frozen

When you're ready to eat your frozen alcapurrias, there is no need to defrost them. Simply add an additional 3-4 minutes to the frying time. You can cook them in a pan of hot oil or in an air fryer.

Step 6: Enjoy!

Your frozen alcapurrias are now ready to enjoy!

You can also freeze cooked alcapurrias. Simply place them in an airtight container and freeze for up to 3 months. When you're ready to eat them, reheat them in the oven or air fryer.

Frequently asked questions