Saturday, February 12, 2011
Alcapurrias Attempt #2
While I was doing my grocery shopping yesterday I spotted some very green plantains in the produce department. This is very rare for the Midwest. Most of the time you cannot find plantains, and when you do they are yellow. Malanga is something you NEVER see here, but I had frozen some that had been shipped to me from Miami last summer. As fate would have it, I found in my hands the two main ingredients that I needed to make alcapurrias. Now, here's the tricky part. I've never had an alcapurria. I don't know what it's supposed to taste like, and although I had bought 3 large green plantains I did not want to sacrifice them in an attempt to make something I've never tasted!
What you're supposed to do: (basic recipe)
5 medium green plantain
1 pound yautía (taro root)
2 teaspoons salt
Peel the green plantains and place in a bowl of cold salted water.
Peel and wash the yautías and place in a bowl of cold salted water.
Grate the bananas and yautías. Add 2 teaspoons of salt and mix well. Set aside.
What I did:
1/2 medium green plantain
same amount of malanga
sprinkling of salt
Grate the plantain and malanga. Mix with a fork. Take about 1 tablespoon of the mixture and press it into the palm of your hand. Take a teaspoon of your filling (I made picadillo the night before) and place that in the center, then another tablespoon of the mixture on top, form it into a ball. Repeat. (I ended up with only 3 alcapurrias.... it was experimental!)
Heat about 1/2 inch of oil in a frying pan and drop in your alcapurrias. Lower heat to medium, you want to make sure that the inside cooks. Fry til golden brown, turning with a slotted spoon.
The taste test.
I called my daughter and her boyfriend who had eaten alcapurrias in Chicago last year to judge whether this concoction resembled what they had eaten. No, it didn't; it was better! Yay!
You may be wondering what I did with the other half of the plantain. I grated it and mixed it with equal parts grated malanga, 2 cloves of crushed garlic and salt, and made tiny fritters, Yum!