Alcapurria

Alcapurria is a popular fritter dish from Puerto Rico.
Origin.
Its may have influence from Middle Eastern "kibbi" as there is a significant amount of Lebanese and Egyptians in San Juan.
Preparation.
The dough surrounding the meat, the "masa", is made primarily of green banana and grated xanthosoma ("yautía") in most of Puerto Rico. Seasoned with lard, annatto, garlic, and salt. The annatto gives it signature yellow/orange color. 
The "masa" is refrigerated for several hours to achieve a solid consistency, then filled with "picadillo", corn beef, blood sausage, braised meat or sea food, and deep-fried in oil.When cooked, the meat-filled fritter is "hot and brittle". Alcapurrias are served at kiosks and at fine restaurants, as well. 
Other versions on the island include cassava, yautía, and seasoning (alcapurria de yuca) and are often stuffed with crab meat. 
A mix of green plantains, squash, and yautía "masa" filled with meat is another popular recipe.
"Alcapurrias horneadas" (backed alcapurrias) are often made with seasoned masa made from taro (malanga), green banana, and green plantain. 
A vegan version of the dish is possible.
Other.
During the COVID-19 pandemic in Puerto Rico and the lockdowns that went along with it, small restaurants around the island found ways to deliver hot alcapurrias to people's homes.