Fritters

  • 15 to 20
  •  3 hrs 8 mins
  •  1 hr
  •  2 hrs 8 mins

Ingredients

  • Picadillo Meat Filling
  • 1 pound ground beef
  • 1/4 cup minced smoked ham bacon OR salt pork
  • 1 teaspoon powdered Adobo seasoning
  • 1 teaspoon leaf oregano
  • 1 teaspoon ground cumin seed
  • 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
  • 1/2 cup hot water
  • 1/4 cup Mazola® Pure Olive Oil
  • 3/4 cup Sofrito (see recipe)
  • 1 packet Sazon seasoning
  • 1 can (8 ounces) tomato sauce
  • 2 small boiling potatoes peeled and diced
  • 1/2 cup sliced Manzanilla OR Spanish olives
  • Dough
  • 3 medium green bananas
  • 1 pound yautia (a starchy root vegetable also known as taro root or in Spanish as otoe tania
  • 2 tablespoons Mazola® Corn Oil
  • 2 teaspoons salt
  • Approximately 2 cups Mazola® Corn Oil
  • As needed Mazola® No-Stick Canola or Butter Flavored Cooking Spray

Instructions

To make filling:

Combine ground beef and ham with Adobo seasoning, oregano and cumin in a mixing bowl; set aside.

Stir bouillon powder into hot water and set aside.

Heat olive oil in a large deep sided skillet or Dutch oven over medium-high heat. Add Sofrito and Sazon seasoning; cook for 5 minutes. Add the meat mixture to the skillet and cook for 5 to 7 minutes or until well browned, stirring frequently to break up lumps. Add the bouillon mixture, tomato sauce and potatoes. Cover and cook for 15 minutes or until potatoes are tender.

Remove the lid, add olives and cook uncovered for about 15 minutes or until liquid is fully evaporated but the mixture is not dry. Remove from heat and cool completely, then refrigerate at least 2 hours before using as a filling. The filling may be prepared up to 24 hours in advance.

To make the dough:

Peel green bananas and yautias. (Note: Place peeled green bananas and yautias in a bowl of salt water until ready to use to prevent browning.) Finely shred bananas and yautias into a large bowl with a box grater or puree in a food processor.

Add 2 tablespoon oil and salt to mixture and blend well. The dough can be tightly covered and refrigerated until ready to use or overnight.

Spray surface of a shallow dish or plate with cooking spray and set aside. Spread 2 to 3 tablespoons of the dough onto a piece of aluminum foil forming a 3 x 4-inch rectangle. (Note: spray foil with cooking spray to prevent sticking.) Make a shallow well in the center of the dough and fill with 1 to 2 teaspoons of the filling. Using a spoon, push sides of dough over filling. Cover with additional dough and spread over the picadillo so that none of the filling is showing. Gently peel off foil and place on prepared dish. Repeat the previous steps to make remaining Alcapurrias. They can be frozen at this point for later use.

Heat oil in a large deep sided skillet to 360°F. Add Alcapurrias in small batches, being careful not to crowd. Fry until crispy and golden, about 3 to 4 minutes per side. Drain on paper towels and cool slightly before serving.