Recipe courtesy of Yimara "Yia" Medina

Alcapurrias de Jueyes

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  • Level: Intermediate
  • Total: 3 hr 50 min
  • Active: 30 min
  • Yield: 10 to 15 fritters
The fritters known as alcapurrias are the ultimate street food on the island. I remember taking road trips with my family to the east coast just to indulge in this amazing treat. The most popular places to get alcapurrias de jueyes (crab-stuffed fritters) are in a small town called Luquillo, famous for its colorful roadside stands known as Los Kioskos de Luquillo, and in the town of Loíza, popular for their fogones (wood-burning pits).





  1. For the masa: Peel and cut the taro roots and bananas into small chunks. Grate the taro and bananas in a food processor fitted with the shredding blade (see Cook’s Note). Transfer to a medium bowl. Change the blade on the food processor to the cutting blade. Add the shredded vegetables, lard, adobo and sazón and puree until it forms a dough. Transfer to the same medium bowl, cover and refrigerate for at least 3 hours.
  2. For the fritters: To prepare the crab filling, heat the lard in a medium skillet over medium-high heat. Add the crabmeat, reduce the heat to low and cook, stirring frequently with a wooden spoon, for 5 minutes. Stir in the sofrito, season with salt and pepper to taste and cook until opaque, about 5 minutes. Let cool to room temperature.  
  3. To form the alcapurrias, spray a sheet of aluminum foil or wax paper with olive oil cooking spray, put about 1/4 cup of the dough on the foil and form into a patty. Place 1 tablespoon of the crab filling in the center of the dough, fold up one side of the foil over the dough and roll it while gently pressing down to form a log 4 to 5 inches long. Fold in the sides of the foil or wax paper. If the dough feels soft, refrigerate for a few minutes until firm before frying. Repeat with the remaining masa and crab filling. 
  4. Pour about 2 inches oil in a large saute pan or deep large skillet and heat over high heat until very hot. Peel away the foil or wax paper from 3 alcapurrias and gently slide or roll into the hot oil and cook until deep golden brown all over and firm to the touch, 5 to 7 minutes. Repeat with the remaining alcapurrias. 
  5. Drain on paper towels and allow to cool slightly before serving. Serve with hot sauce.

Cook’s Note

You can also grate the whole bananas and taro roots on the large holes of a box grater. Wrap the alcapurrias in banana leaves to serve them like a local.