Alcapurrias Crujientes- Crispy Puerto Rican Fritte

1
Raven Higheagle

By
@ravenhigheagle

This recipe is a happy accident. While testing a recipe for traditional Puerto Rican Alcapurrias, we discovered a way to make them extra crunchy and delicious. Instead of creating a masa with green plantains and yautia (taro root) we grated these starchy vegetables as if we were making hash browns, and a new favorite was born!

Rating:

☆☆☆☆☆ 0 votes

Serves:
12 servings
Prep:
24 Hr 45 Min
Cook:
40 Min
Method:
Pan Fry

Ingredients

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FOR THE MASA

4 lb
green, unripe plantains
2 lb
yautia (taro root)
4 Tbsp
olive oil
2 tsp
kosher salt

FOR THE PICADILLO

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
capers
kosher salt and freshly ground black pepper
nonstick cooking spray

How to Make Alcapurrias Crujientes- Crispy Puerto Rican Fritte

Step-by-Step

  • 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.
  • 13Tip:
    Turning these alcapurrias while frying can be a bit of a challenge, so use two slotted spatulas for easy turning.

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