Vegan Alcapurrias (Puerto Rican Stuffed Root Veggie Fritters)

Let’s get into Alcapurrias—the Puerto Rican street food queen. Crispy on the outside, savory on the inside, and in this version? 100% vegan, 100% still fire. Here's our Vegan Alcapurrias recipe—easy to follow, rooted in culture, and made for the busy home cook.

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🌱 Vegan Alcapurrias (Puerto Rican Stuffed Root Veggie Fritters)

Total Time: 1 hr | Prep: 30 mins | Cook: 25–30 mins | Serves: 6–8 fritters

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Alcapurrias are those golden fritters you grab from the roadside in Puerto Rico—usually stuffed with seasoned ground beef or crab. But we’re flipping the script with a flavorful, plant-based picadillo tucked inside a crispy dough made from yautía and green banana. It’s crunchy, savory, and SO worth the effort. This one’s for when you’re feelin’ yourself in the kitchen.

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🛒 Ingredients:

For the dough (masa):

• 2 cups grated yautía (malanga or taro root)

• 1 green banana, peeled and grated

• 1 tbsp annatto oil (or make it yourself... our annatto recipe)

• ½ tsp salt

For the vegan picadillo filling:

• 2 tbsp olive oil

• ½ onion, finely chopped

• 2 garlic cloves, minced

• ¼ green bell pepper, chopped

• 1 tbsp sofrito

• 1½ cups cooked lentils or vegan ground “meat”

• 2 tbsp tomato sauce

• 1 tsp oregano

• ½ tsp cumin

• 1 tsp adobo seasoning

• Salt + pepper, to taste

• Optional: chopped olives or raisins for that classic twist

To fry:

• Neutral oil (like canola or vegetable), for deep frying

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👩‍🍳 Instructions:

🧑‍🍳 Make the masa:

1. Grate + mix:
   Grate the yautía and green banana using a fine grater or food processor. Squeeze out excess liquid using a cheesecloth or clean towel.

2. Season the mix:
   In a large bowl, combine grated veggies, annatto oil, and salt. Mix well until smooth and sticky. Chill while you prep the filling.

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🍲 Make the vegan filling:

3. Sauté the base:
   Heat oil in a skillet. Add onion, garlic, and bell pepper. Cook 3–5 mins until soft.

4. Flavor it up:
   Stir in sofrito, lentils/vegan meat, tomato sauce, oregano, cumin, adobo, and any extras (olives, raisins). Cook for 8–10 minutes until thick and well-seasoned. Set aside to cool.

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🥟 Assemble:

5. Form the fritters:
   Grease your hands or a piece of wax paper. Scoop about ½ cup of masa, flatten it into a thick oval. Spoon 1–2 tbsp of filling into the center. Fold the masa over the filling and seal the edges, shaping it into a torpedo or oval shape.

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🍳 Fry:

6. Heat oil:
   Heat 2–3 inches of oil in a deep pan to 350°F.

7. Fry 'em up:
   Carefully lower each alcapurria into the hot oil. Fry until deep golden brown—about 5–6 minutes per side. Don’t overcrowd the pan!

8. Drain:
   Remove and place on paper towels to drain excess oil.

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🧠 Mom Tips:

• 🥔 No yautía? Try a mix of green banana and russet potato if you're in a pinch.

• 🧊 Make ahead: Freeze assembled (uncooked) alcapurrias on a tray, then store in a zip bag. Fry straight from frozen when you need them.

• 💥 Air fryer option: Brush with oil and air fry at 400°F for 15–18 minutes, flipping halfway. Not quite the same crunch, but still a hit!

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🥣 Why I Love It:

These take me straight back to summer nights, music blasting, and aunties in the kitchen talking mess while frying up a batch. Vegan alcapurrias bring that same energy—with ingredients that love your body back. A little work? Yes. Worth it? Every. Single. Time.

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