Alcapurrias de yuca, or stuffed yuca fritters, are one of my favorite Puerto Rican snacks. The yuca is stuffed with flavorful ground beef. Below, I have included instructions for how to fry them and bake them.

What are alcapurrias?

Alcapurrias are a Puerto Rican fritter usually made with Guineos, which are small green bananas, but you can also make them with Yuca! You mash up the guineos or the yuca, season it, spread it out, add seasoned ground meat, and then form it into a long patty. You can then either choose to fry it or baked it.I have a video of this on my instagram page Spinach and Bacon.

Alcapurrias de Yuca is one of my family’s beloved recipes and we make a big batch of these a few times a year. Alcapurrias are usually fried, but for real, HONESTLY, I prefer the yuca variety baked instead of fried. There is just this unbelievable texture that cannot be duplicated any other way. The way it feels when you bite into them is just incredible.

Alcapurrias de Yuca al horno (Baked Yuca Alcapurrias)

Growing up, my mother rarely deep fried alcapurrias. We would occasionally eat fried ones on holidays, but for just a casual week, my mother would bake them. They became one of my favorite foods and I am here to share the recipe with you. I have included directions for frying and also baking below.

Ingredients for Alcapurrias de Yuca

Main Ingredients:
6 lbs Grated Yuca (I find this in the frozen section at the latin grocery)
2.5 lbs of Ground Beef

Meat Seasoning:
3 tbsp sofrito (recipe at spinachandbacon.com)
1 tbsp garlic powder
1 tsp black pepper
2 tsp salt
1 tsp non-msg sazon
1 tbsp chopped onion
1 tsp oregano
1.25 tsp cumin

Yuca Seasoning:
1tsp garlic powder
1tsp dried chopped onion
1tsp oregano
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp achiote powder
1 tbsp Adobo
For added orange color use 1 tbsp prepared achiote oil (homemade)

1. Cook the meat and set aside.

2. While meat is cooking, remove yuca from package and squeeze out all of the water. I use my beloved nut milk bag from Ellies Best because it does a better job than any other colander. Use code “spinachandbacon” at elliesbest.com for 10% off the purchase of one.

3. Once all water is squeezed out, mix yuca and spices until completely combined. Make around 25 equal sized balls of yuca. You can do this by using a small ladle or 1/4 cup measuring cup, or an ice cream scooper.

4. Flatten out each ball in your hands, add 1 tbsp meat to the middle and wrap the yuca around the meat..creating ovals.

5. Once all are made, decide if you will bake or fry them.

Frying Method: Fry in a deep Dutch oven on medium high heat for 30 minutes, turning half way. Fry till golden.

Baking Method: Tightly Wrap each piece in aluminum foil at 400°F for 1 hour and 20 minutes.