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''Alcapurria'' is a fritter dish from Puerto Rico. == Preparation == The dough surrounding the meat, the ''masa'', is made primarily of green bananas (''guineo'') and eddoe (''yautía'') or grated cassava depending on area. Some cooks add grated ''calabazas'' (tropical pumpkins), taro, potato, plantains, and other starchy tropical tubers. The masa is colored and flavored with ''achiote'' seeds that have been infused with shortening this also bonds the masa making it easier to fry. The meat is often spicy ground beef, such as'' picadillo'', but can be any chopped meat or seafood. The ''masa'' is refrigerated for several hours to achieve a solid consistency, then filled with ''picadillo'', ground beef, etc., and deep-fried in oil. Cassava alcapurrias (alcapurria de yuca) are often stuffed with crab meat. Cassava is grated then squeezed removing as much liquid as possible. The masa is then mixed with annatto oil. Alcapurrias are also one of the many dishes served at kiosk stands and cuchifritos. ==Other== In the Republic of Panama, "yuca alcapurrias" are called "carimañolas," stuffed with ground meat "picadillo" and eaten along or with other fried foods "frituras." In the Dominican Republic cassava alcapurrias are known as ''chulitos''. == See also == * ''Bacalaíto'' 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「alcapurria」の詳細全文を読む スポンサード リンク
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