Puerto Rican Plantain Fritters with Meat Filling

Ingredients

• 2 green plantains, peeled and grated 2 green plantains, peeled and grated
• 1 cup yautía (taro root), peeled and grated 1 cup yautía (taro root), peeled and grated
• 1 cup textured vegetable protein (TVP) 1 cup textured vegetable protein (TVP)
• 1/2 cup onion, finely chopped 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped 1/2 cup bell pepper, finely chopped
• 1/4 cup cilantro, chopped 1/4 cup cilantro, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated plantains and yautía. Mix well.
2. 2.
   In a separate bowl, rehydrate the textured vegetable protein (TVP) according to package instructions.
3. 3.
   In a skillet, heat some oil over medium heat. Add the onion, bell pepper, and garlic. Sauté until softened.
4. 4.
   Add the rehydrated TVP to the skillet and cook for a few minutes.
5. 5.
   Stir in the cumin, paprika, dried oregano, salt, and pepper. Cook for another minute.
6. 6.
   Remove the skillet from heat and let the filling cool slightly.
7. 7.
   Take a small portion of the plantain and yautía mixture and flatten it in your hand.
8. 8.
   Place a spoonful of the meat filling in the center and fold the mixture over, shaping it into an oblong fritter.
9. 9.
   Repeat the process until all the mixture is used.
10. 10.
    In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
11. 11.
    Carefully place the fritters into the hot oil and fry until golden brown, turning occasionally.
12. 12.
    Remove the fritters from the oil and drain on paper towels.
13. 13.
    Serve hot and enjoy the crispy and flavorful Puerto Rican Alcapurrias.

Treat your ingredients with care...

• Green plantains — Choose firm green plantains for the best results. Ripe plantains will not provide the desired texture.
• Yautía (taro root) — Peel the yautía carefully, as the skin can be tough. Grate it using the fine side of a box grater.
• Textured vegetable protein (TVP) — Follow the package instructions to rehydrate the TVP before using it in the filling.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a finely chopped chili pepper to the meat filling.
• Serve the Alcapurrias with a side of Puerto Rican hot sauce or salsa for an extra kick of flavor.
• If you prefer a milder taste, reduce the amount of garlic and spices in the filling.
• Make sure the oil is hot enough before frying the fritters to ensure a crispy exterior.
• Leftover Alcapurrias can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Alcapurrias as an appetizer or snack. They can be enjoyed on their own or with a side of hot sauce or salsa for dipping.

Presentation advice

Arrange the Alcapurrias on a platter, garnished with fresh cilantro leaves. Serve them alongside a bowl of Puerto Rican hot sauce or salsa for an inviting presentation.