alcapurria

It may have influence from Middle Eastern kibbeh due to the immigration of Levantine Arabs as well as Armenians throughout Latin America.{{cite book | last=Ortíz Cuadra | first=Cruz Miguel | title=Eating Puerto Rico: A History of Food, Culture, and Identity | publisher=University of North Carolina Press | series=Latin America in Translation | year=2013 | isbn=978-1-4696-0884-6 | url=https://books.google.com/books?id=6SlHAQAAQBAJ&pg=PA262 | access-date=2020-12-31 | page=262}}

The dough surrounding the filling, the masa, is made primarily of green banana and grated yautía with optional addition of squash. Green banana can be replaced with breadfruit, cassava, taro, green or yellow plantains or other arrowroots. Alcapurrias are generally seasoned with lard, annatto, garlic and salt. The annatto gives it a signature yellow/orange color.{{cite web | author=Univision | title=Boricuas lanzarán una alcapurria al espacio| website=Univision | url=https://www.univision.com/entretenimiento/curiosidades/boricuas-lanzaran-una-alcapurria-al-espacio | access-date=2020-12-31 | language=es}} Annatto seeds are simmered in lard to release most of their color and flavor. Seeds are discarded and the tinted lard is then poured over the masa.

The masa is refrigerated for several hours to achieve a solid consistency. Diced potatoes cooked with picadillo or corned beef are the most typical fillings; others include longaniza, blood sausage, braised meat, cheese, seafood and vegetables. {{cite web | last=Cotto | first=Ingrid | title=Con pasteles "imposibles" y alcapurrias veganas Funky Joe conquista a carnívoros en Puerto Rico y Florida | website=orlandosentinel.com | date=2020-11-08 | url=https://www.orlandosentinel.com/espanol/os-es-comida-puertorriquena-vegano-100-hp-funky-joe-20201108-bvpr23tulnbjje53guwjndiopi-story.html | language=es | access-date=2020-12-31}} They can be deep-fried in lard or oil, or baked (alcapurrias horneadas).{{cite book | author=José Luis Díaz de Villegas | title=Puerto Rico Grand Cuisine of the Caribbean | publisher=University of Puerto Rico Press | year=2004 | isbn=978-0-8477-0415-6 | url=https://books.google.com/books?id=ovzJlU1f-iAC&pg=PA262 | access-date=2020-12-31 | page=262}} When cooked, the fritter is "hot and brittle".{{cite web | last=Garcia | first=Laia | title=Home Is Where the Manteca Is: A Visit to Piñones in Puerto Rico | website=Bon Appétit | url=https://www.bonappetit.com/story/pinones-puerto-rico | access-date=2020-12-31}} Alcapurrias are served at kiosks and at fine restaurants as well.{{cite web | last=Fordham | first=Kris | title=The Best Restaurants in Puerto Rico | website=Condé Nast Traveler | url=https://www.cntraveler.com/gallery/best-restaurants-in-puerto-rico | access-date=2020-12-31}}

• Bacalaíto
• Empanadilla

{{Reflist}}

• [http://www.ricanrecipes.com/recipes/detail.php?category_id=21&id=56 Alcapurria recipe]
• [http://www.foodnetwork.com/recipes/the-next-food-network-star/alcapurias-recipe/index.html Alcapurria recipe 2]

Category:Puerto Rican cuisine

Category:Banana dishes

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