Appetizers & nibbles
Alcapurrias (Green banana and taro fritters)
Puerto Rican fritters made from grated green banana and malanga (taro) dough, stuffed with beef spiced with sofrito. Their crust is golden and firm, the inside tender; they're enjoyed as street food.
Ingredients
Ingredients
Garniture
Pâte
Spices & seasoning
Optional extras
On the side
Instructions
- Make the filling: sauté the chopped onion, pepper and garlic in olive oil, add the beef and brown it.
- Add the sofrito, tomato sauce, cumin, oregano, salt and pepper, then simmer for 10 minutes over low heat. Let it cool.
- Peel the green bananas and the malanga, then grate them finely into a large bowl.
- Mix the dough with salt and vinegar until it is smooth and pliable.
- Form small balls of dough, hollow out a well in the centre and fill it with a spoonful of the filling.
- Close the dough around the filling, shaping it into a small sealed, elongated log.
- Heat the oil to 180 °C and fry the alcapurrias for 4 to 5 minutes, until golden brown.
- Drain and serve hot, with hot sauce if you like.
Variations and tips
Vegetarian version. Replace the beef with cooked lentils mashed with the sofrito and the same spices.
Using what's available here. Malanga can be found in Caribbean or African grocery shops; otherwise use grated cassava or a starchy potato.
More ideas
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Puerto Rico
Puerto Rico
Puerto Rico
Puerto Rico
Puerto Rico
Puerto Rico
Puerto Rico
Puerto Rico
Original Ecomely recipe.