These alcapurrias, or yautia fritters, stuffed with picadillo, or spicy ground beef, are a Puerto Rican classic. Traditionally, alcapurrias are shaped on a wilted wild grape leaf (uva playera), and slid from the leaf into the hot oil one by one. I provide a nontraditional method that eases the process for home cooks, although; if you would like to prepare them ahead of time, arrange them in rows on a sheet pan lined with parchment paper. Cover with plastic wrap, and freeze for a couple of hours before frying so they maintain their shape.
Wilo Benet is the chef/owner of Pikayo in San Juan, Puerto Rico.
