Fritter Dough:
5 Very green bananas
2 lb Yautia (taro root)
2 ts Salt
1 pk Sazon with achiote
1 tb Shortening; melted, cooled
Meat Stuffing:
1/2 lb Ground pork meat or beef
1/2 oz Tocino (salt pork)
1 oz Jamon de cocinar (cooking
- ham)
2 tb Recaito
1/2 ts Dried oregano
1/2 ts Olive oil
1/2 ts Sazon with achiote
1/2 ts Salt
1/4 ts Black pepper
4 lg Pimento stuffed olives;
- chopped
1/2 ts Alcaparras (capers)
Fill a bowl with salted water. Peel the bananas and taro root and
as you peel place them into the salt water. If you are going to
use a grater use the fine side and grate the vegetables into a
plastic bowl.
Note: If you have a food processor cut the vegetables into small
pieces and process until fine.
Add the salt, Sazon, and shortening and mix well. Refrigerate for
3 hours or for best results overnight.
Meat Stuffing:
In a frying pan brown the meat. Once browned add all the remaining
ingredients and stir well then cook at medium heat for 15 minutes.
Taste the meat for seasoning, add more salt if needed to taste.
Heat 2 cups of vegetable oil to 375°F. Take a large piece of
aluminum foil and place a little oil on top and smear it around.
Spread about 1/4 cup of the alcapurria dough onto the aluminum
foil. Place 1 tb meat filling in the middle and flip one side of
the dough over using the aluminum foil to cover the meat. Using a
spoon help glide the dough gently into the hot oil. Cook until
golden brown and blot on paper towels.
