Puerto Rican Alcapurrias
|1 lb taro root (Yautia) or alternatively yucca root (available at Latin markets)|
|4 green plantains|
|1 tbs Sazon seasoning Food So Good Mall Sazon Recipe|
|kosher salt to taste1 and 3/4 cup back fin crab meat or minced shrimp or a combination of both|
|1/4 cup sofrito Food So Good Mall Sofrito Recipe|
|canola oil for deep frying|
When we think of the beautiful beaches and crystal clear water in Puerto Rico, we also dream about alcapurrias. When you talk about alcapurrias most Puerto Ricans think ‘beach food” These delicious fritters are usually made with a batter of taro (yautia) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster. Sold by vendors on the beach, they make a great snack for hungry stomachs after a long day in the sun. In Puerto Rico they usually make this recipe with a land crab. This version uses back fin crab meat and or fresh shrimp.
- Peel the taro or yucca root and grate on a box grater into a bowl.
- Peel the green bananas or plantains, grate them and add to the same bowl.
- Add the Sazon, salt and pepper and place the mixture in a food processor and process until smooth.
- In a saute pan add the crab meat along with a little oil and sofrito. Saute for 2 minutes mixing well.
- Cut banana leaves into rounds for shaping alcapurrias.
- Spread a little oil on the banana leaf.
- Add a tablespoon of batter atop the banana leaf round, then add a spoonful of the crab mixture and fold to shape into a torpedo shape.
- Using hot canola oil (350 degrees) slide the alcapurrias into the hot oil, one at a time. Do not over crowd pan.
- Fry the alcapurrias until golden brown