Alcapurrias (Plantain and Taro Fritters)

Ingredients

• For the dough (masa):
• 2 green plantains 🍌 (peeled and grated)
• 1 cup yautía (taro root) 🥔 (peeled and grated)
• 1 tsp salt 🧂
• 1 tbsp annatto oil (for color and flavor) 🧡
• For the meat filling:
• 0.5 lb ground beef or pork 🐖
• 2 garlic cloves (minced) 🧄
• 2 tbsp sofrito 🧅🌿
• 1 tbsp tomato sauce 🍅
• 1 tsp adobo seasoning ✨
• 1 tsp oregano 🌿
• Salt and pepper to taste 🧂
• Optional: chopped olives 🫒
• To fry:
• Vegetable oil for deep frying 🛢️

Instructions

1. 1Make the dough (masa):
2. 2Peel the green plantains and taro root carefully. Grate them using a fine grater or food processor. Mix with salt and annatto oil until a smooth paste forms. Chill the masa while preparing the meat.
3. 3Prepare the meat filling:
4. 4In a pan over medium heat, sauté garlic and sofrito. Add the meat, tomato sauce, oregano, adobo, and optional olives. Cook until fully browned. Let it cool.
5. 5Form the alcapurrias:
6. 6On a greased piece of parchment or plastic wrap, spread a spoonful of masa into a flat oval. Add a spoonful of filling in the center. Fold the masa over to cover the filling and shape into a log or oval.
7. 7Fry to golden perfection:
8. 8Heat oil to 350°F (175°C). Fry the alcapurrias one at a time for about 5–7 minutes or until crispy and golden brown. Drain on paper towels.