Best 3 Alcapurrias De Jueyes Crab Stuffed Fritters Recipes

ALCAPURRIAS(PUERTO RICAN STUFFED FRITTERS)

Steps:

• 1. Pino Filling: 1.heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes 2.Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more 3.Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes. 4.Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.
• 2. 1.Peel the yautía and grate it on a fine grater into a large bowl 2.Next peel the green bananas and grate them into the same bowl 3.Add the sazón and salt and mix together well 4.Place the masa, or batter, in a food processor and pulse until the batter is fairly smooth. 5.Cut a banana leaf or a piece of wax or parchment paper into a round slightly larger than your hand 6.Put about 1/2 cup of the batter onto the round and spread it out a bit 7.Place 2 to 3 tablespoons of the pino filling in the middle of the batter 7.Using the round, fold the batter up and around the filling, completely enclosing it 8.Form the batter into a smooth, oval round and set it aside. 9.Continue with the remaining batter and filling until it is used up. 3.Heat about 2 inches of oil in a large pan or deep fryer to about 370°F. Drop a few of the alcapurrias at a time into the oil and fry until well browned on one side. Flip and brown well on the second side. Remove to a paper towel-lined plate and repeat with the remaining alcapurrias. 4.Serve hot with a hefty dash of hot pepper sauce.
• 3. Please Note: •"Green bananas" does not mean bananas that are slightly underripe. It means green green. So green they are a little hard to peel. They can be found in this state at many Latin and Asian markets, but you might have a hard time finding them at most mainstream supermarkets. Ask the produce section people if they have any in the back. Otherwise, use unripe plantains instead. •Raw yautía can irritate some people's skin. You might want to wear rubber gloves when peeling and grating it.
• 4. Variations: •Filling Variations: Try using crabmeat, shrimp, lobster chopped chicken or chopped turkey simmer with a little sofrito. •Masa Variations: Besides yautía and green bananas, try using plantains, yuca (cassava) or potatoes in your masa. Some cooks add a little vinegar to the dough. It both flavors it and probably helps to keep it from browning too much. Chilling the masa first makes it easier to handle. •Alcapurrias freeze well. Place them on a baking sheet and put in the freezer until they are frozen. Then transfer them to an airtight bag and return to the freezer. Drop frozen alcapurrias directly into the hot oil to cook.

ALCAPURRIAS DE JUEYES

Steps:

• For the masa: Peel and cut the taro roots and bananas into small chunks. Grate the taro and bananas in a food processor fitted with the shredding blade (see Cook's Note). Transfer to a medium bowl. Change the blade on the food processor to the cutting blade. Add the shredded vegetables, lard, adobo and sazón and puree until it forms a dough. Transfer to the same medium bowl, cover and refrigerate for at least 3 hours.
• For the fritters: To prepare the crab filling, heat the lard in a medium skillet over medium-high heat. Add the crabmeat, reduce the heat to low and cook, stirring frequently with a wooden spoon, for 5 minutes. Stir in the sofrito, season with salt and pepper to taste and cook until opaque, about 5 minutes. Let cool to room temperature.
• To form the alcapurrias, spray a sheet of aluminum foil or wax paper with olive oil cooking spray, put about 1/4 cup of the dough on the foil and form into a patty. Place 1 tablespoon of the crab filling in the center of the dough, fold up one side of the foil over the dough and roll it while gently pressing down to form a log 4 to 5 inches long. Fold in the sides of the foil or wax paper. If the dough feels soft, refrigerate for a few minutes until firm before frying. Repeat with the remaining masa and crab filling.
• Pour about 2 inches oil in a large saute pan or deep large skillet and heat over high heat until very hot. Peel away the foil or wax paper from 3 alcapurrias and gently slide or roll into the hot oil and cook until deep golden brown all over and firm to the touch, 5 to 7 minutes. Repeat with the remaining alcapurrias.
• Drain on paper towels and allow to cool slightly before serving. Serve with hot sauce.

CRAB FRITTERS: ALCAPURRIAS

Steps:

• To make masa, grate bananas and taro root with a hand grater and place in a large bowl. Add flour and mix well. Add water a little at a time. Season with salt and set aside.
• To make the stuffing, saute onion and pepper in oil for approximately 1 minute. Add tomatoes and cook until all liquid has evaporated. Add white wine and cook until liquid has evaporated. Add cilantro and chipotle. Season and cool. Add crabmeat.
• To make dumplings, grease a small plate and spread 2 tablespoons of the masa over it. Place 1 tablespoon of the stuffing on top of the spread masa, and cover with 2 more tablespoons of the masa mixture. Roll into a cylinder shape, and slide off plate into a skillet with 1 1/2 inches of hot oil. Fry until golden brown and sprinkle with salt and pepper.