Alcapurrias Crujientes- Crispy Puerto Rican Fritte
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FOR THE MASA
4 lbgreen, unripe plantains
2 lbyautia (taro root)
4 Tbspolive oil
2 tspkosher salt
FOR THE PICADILLO
2 Tbspvegetable oil, plus extra for frying
2 cchopped onion
1/2 cchopped bell pepper
1 lbground pork
2 clovegarlic, minced
1/2 cpimento stuffed olives, chopped
·kosher salt and freshly ground black pepper
·nonstick cooking spray
How to Make Alcapurrias Crujientes- Crispy Puerto Rican Fritte
- Using a food processor, grate the yautia and plantains using the shredding disk. Place in a large bowl.
- Add the olive oil and salt and stir to combine well. Cover and refrigerate for 30 minutes, or overnight.
- 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.
- 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.
- 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.
- Cut an 8-inch-by-10-inch piece of aluminum foil. Spray one side with vegetable spray.
- Using a 1/4 cup measuring cup, scoop the refrigerated masa mixture onto the oiled surface of the foil.
- Using a spoon, flatten out the masa into a circle. Place 2 teaspoons of the picadillo mixture in the middle of the masa.
- Fold the foil over so that the masa makes a pocket shape encasing the picadillo.
- Shape the alcapurria outside the foil so that it is oval shaped. The foil should remove easily from the alcapurria.
- Place the alcapurria carefully in the hot oil, and fry for about 3 minutes on each side, until it is golden brown.
- Drain 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.