Vegetarian Alcapurrias de Plátano
Crispy Puerto Rican fritters made with cassava flour and plantain filling, offering a sweet and savory twist on the traditional dish. This puerto rican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs cassava flour (yuca flour), ripe, mashed plantains, chopped green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cassava flour (yuca flour)
- 2 ripe, mashed plantains
- 1/4 cup, chopped green onions
- 2 cloves, minced garlic
- 2 cups, for frying olive oil
- 1 tsp salt
- 1/2 tsp cinnamon
Instructions
- Step 1: In a large bowl, mix 2 cups cassava flour with 1 tsp salt and 1/2 tsp cinnamon. Make a well in the center and add 2 mashed ripe plantains, 1/4 cup chopped green onions, and 2 minced garlic cloves. Stir until a thick batter forms.
- Step 2: Heat 2 cups olive oil in a deep skillet over medium-high heat. Drop tablespoons of batter into the oil, spacing them apart. Fry for 3-4 minutes per side until golden and crisp. Remove and drain on paper towels.
- Step 3: Serve warm as a snack or side dish, optionally dusted with additional cinnamon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Alcapurrias de Plátano take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Alcapurrias de Plátano?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cassava flour (yuca flour) from drying out.
Can I substitute ingredients in Vegetarian Alcapurrias de Plátano?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Alcapurrias de Plátano for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Alcapurrias de Plátano vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
