Alcapurria is a traditional Puerto Rican fritter, commonly found in street food stalls across the island. The primary ingredient for the dough, or "masa," is a mixture of grated green bananas and taro root (also known as "yautía"). Some variations include plantains. This blend gives alcapurria its characteristic texture and flavor.

The filling typically consists of ground meat, often beef or pork, seasoned with a blend of spices, sofrito, and sometimes olives or capers. Seafood variations, such as crab or shrimp, also exist. After assembling, the filled dough is shaped into a cylindrical form and deep-fried until crispy and golden brown.

Alcapurrias are particularly popular during festivals and at beachfront kiosks. They trace their roots to the African and Taino heritage that influences Puerto Rican cuisine. The combination of ingredients reflects the island's agricultural products, highlighting the fusion of cultures through food.

Preparation requires some skill to achieve the right consistency for the masa and avoid it breaking during frying. Alcapurrias are frequently featured in Puerto Rican gatherings and celebrations, illustrating their cultural significance.

While alcapurrias are calorically dense due to frying, they are beloved for their savory taste and satisfying texture. The dish symbolizes comfort and tradition for many Puerto Ricans.

Variations of the dish exist throughout the Caribbean, adapted to local tastes and available ingredients. Nonetheless, the core concept remains similar, reflecting a shared regional culinary heritage. Despite modernization and health trends, alcapurrias maintain a strong presence in Puerto Rican cuisine, representing the island's dynamic food culture.