alcapurrias crujientes- crispy puerto rican fritte

How To Make alcapurrias crujientes- crispy puerto rican fritte

• 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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