Alcapurria is a popular fritter dish from Puerto Rico.[1][2]
  Alcapurria | |
| Course | Appetizer |
|---|---|
| Place of origin | Puerto Rico |
| Serving temperature | Hot |
| Main ingredients | Green banana, yautía, achiote and meat |
| Other information | Popular throughout: Puerto Rico |
Origin
editIt may have influence from Middle Eastern kibbeh due to the immigration of Levantine Arabs as well as Armenians throughout Latin America.[3]
Preparation
editThe 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.[4] 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. [5] They can be deep-fried in lard or oil, or baked (alcapurrias horneadas).[6] When cooked, the fritter is "hot and brittle".[7] Alcapurrias are served at kiosks and at fine restaurants as well.[8]
See also
editReferences
edit- ^ Maldonado, Cesiach López (2018-10-11). "La "madre" de las alcapurrias". Primera Hora (in Spanish). Retrieved 2020-12-31.
- ^ Maisonet, Illyanna (2019-09-24). "Follow This Puerto Rican Food Truck to Find the Best Alcapurrias in the Bay Area". Eater SF. Retrieved 2020-12-31.
- ^ Ortíz Cuadra, Cruz Miguel (2013). Eating Puerto Rico: A History of Food, Culture, and Identity. Latin America in Translation. University of North Carolina Press. p. 262. ISBN 978-1-4696-0884-6. Retrieved 2020-12-31.
- ^ Univision. "Boricuas lanzarán una alcapurria al espacio". Univision (in Spanish). Retrieved 2020-12-31.
- ^ Cotto, Ingrid (2020-11-08). "Con pasteles "imposibles" y alcapurrias veganas Funky Joe conquista a carnívoros en Puerto Rico y Florida". orlandosentinel.com (in Spanish). Retrieved 2020-12-31.
- ^ José Luis Díaz de Villegas (2004). Puerto Rico Grand Cuisine of the Caribbean. University of Puerto Rico Press. p. 262. ISBN 978-0-8477-0415-6. Retrieved 2020-12-31.
- ^ Garcia, Laia. "Home Is Where the Manteca Is: A Visit to Piñones in Puerto Rico". Bon Appétit. Retrieved 2020-12-31.
- ^ Fordham, Kris. "The Best Restaurants in Puerto Rico". Condé Nast Traveler. Retrieved 2020-12-31.
External links
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