Alcapurrias Crujientes- Crispy Puerto Rican Fritte
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- 4 lb
- green, unripe plantains
- 2 lb
- yautia (taro root)
- 4 Tbsp
- olive oil
- 2 tsp
- kosher salt
- 2 Tbsp
- vegetable oil, plus extra for frying
- 2 c
- chopped onion
- 1/2 c
- chopped bell pepper
- 1 lb
- ground pork
- 2 clove
- garlic, minced
- 1/2 c
- pimento stuffed olives, chopped
- 4 Tbsp
- kosher salt and freshly ground black pepper
- nonstick cooking spray
FOR THE MASA
FOR THE PICADILLO
1Using a food processor, grate the yautia and plantains using the shredding disk. Place in a large bowl.
2Add the olive oil and salt and stir to combine well. Cover and refrigerate for 30 minutes, or overnight.
3To make the picadillo, heat 1 tablespoon of vegetable oil in an 8-inch skillet. Sauté the onion and bell pepper for 2 minutes, and then add the ground meat and garlic.
4Brown the meat until it is well cooked, about 10 minutes. Add the olives and capers and season with salt and pepper. Remove from the heat.
5Heat the vegetable oil for frying to between 350F and 375F in a 10-inch skillet. Preheat the oven to the lowest setting to keep the fried fritters warm.
6Cut an 8-inch-by-10-inch piece of aluminum foil. Spray one side with vegetable spray.
7Using a 1/4 cup measuring cup, scoop the refrigerated masa mixture onto the oiled surface of the foil.
8Using a spoon, flatten out the masa into a circle. Place 2 teaspoons of the picadillo mixture in the middle of the masa.
9Fold the foil over so that the masa makes a pocket shape encasing the picadillo.
10Shape the alcapurria outside the foil so that it is oval shaped. The foil should remove easily from the alcapurria.
11Place the alcapurria carefully in the hot oil, and fry for about 3 minutes on each side, until it is golden brown.
12Drain on paper towels, and keep warm in the oven until all of the alcapurrias are prepared.
Turning these alcapurrias while frying can be a bit of a challenge, so use two slotted spatulas for easy turning.