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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

  • 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

  1. Using a food processor, grate the yautia and plantains using the shredding disk. Place in a large bowl.
  2. Add the olive oil and salt and stir to combine well. Cover and refrigerate for 30 minutes, or overnight.
  3. To 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.
  4. Brown 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.
  5. Heat 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.
  6. Cut an 8-inch-by-10-inch piece of aluminum foil. Spray one side with vegetable spray.
  7. Using a 1/4 cup measuring cup, scoop the refrigerated masa mixture onto the oiled surface of the foil.
  8. Using a spoon, flatten out the masa into a circle. Place 2 teaspoons of the picadillo mixture in the middle of the masa.
  9. Fold the foil over so that the masa makes a pocket shape encasing the picadillo.
  10. Shape the alcapurria outside the foil so that it is oval shaped. The foil should remove easily from the alcapurria.
  11. Place the alcapurria carefully in the hot oil, and fry for about 3 minutes on each side, until it is golden brown.
  12. Drain on paper towels, and keep warm in the oven until all of the alcapurrias are prepared.
  13. Tip:
    Turning these alcapurrias while frying can be a bit of a challenge, so use two slotted spatulas for easy turning.

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