Recipe courtesy of Alex Garcia
Crab Fritters: Alcapurrias
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 16 servings
Ingredients
5 green bananas, peeled
1 pound taro root, peeled
1/2 cup flour
1 quart water
1 teaspoon salt
1 red pepper, diced small
Vegetable oil, for sauteing and frying
1 onion, diced small
1 (10-ounce) can whole tomatoes, crushed by hand
1/2 cup white wine
1 tablespoon cilantro, chopped
1 chipotle pepper, pureed
1 pound crabmeat, cleaned
Salt and pepper
Directions
- 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.
