Crab Fritters: Alcapurrias Recipe

Crab Fritters: Alcapurrias Recipe

By Alex Garcia

• Servings: 16 portions
• Nutrition Per Serving: 1 fritter (of 16 total)
• Calories: 141
• Total Fat: 3 g
• Saturated Fat: 0 g
• Carbohydrates: 21 g
• Dietary Fiber: 3 g
• Sugar: 6 g
• Protein: 7 g
• Cholesterol: 27 mg
• Sodium: 466 mg
• Total Time: 1 hour
• Prep Time: 30 minutes
• Cook Time: 30 minutes

Ingredients

• 5 green bananas, peeled
• 1 lb taro root, peeled
• 1/2 cup all-purpose flour
• 1 quart water
• 1 tsp salt
• 1 red bell pepper, diced finely
• Vegetable oil, for sauting and deep-frying
• 1 onion, finely chopped
• 1 (10-ounce) can whole tomatoes, mashed by hand
• 1/2 cup dry white wine
• 1 tbsp chopped cilantro
• 1 chipotle chile, pured
• 1 lb fresh crabmeat, picked over for shells
• Salt and black pepper, to taste

Directions

1. To prepare the masa (dough): Grate the green bananas and taro root with a hand grater into a large bowl. Stir in the flour until combined, then gradually add the water until the mixture forms a cohesive dough. Add 1 teaspoon salt, mix well, and set aside.
2. For the crab filling: In a skillet, heat a little vegetable oil over medium-high heat. Add the onion and red pepper and cook about 1 minute. Add the mashed tomatoes and saut until the liquid has evaporated. Pour in the white wine and simmer until most of the moisture reduces. Stir in the cilantro and pured chipotle, season with salt and pepper, let cool slightly, then fold in the crabmeat.
3. To assemble the fritters: Lightly oil a small flat plate. Scoop about 2 tablespoons of masa onto the plate and spread it into a thin, even layer. Spoon 1 tablespoon of crab filling onto the masa, then top with another 2 tablespoons of masa. Shape into a small cylinder and gently roll off the plate into a skillet or pot with about 1 inch of hot vegetable oil. Fry until evenly golden brown, then transfer to a plate and season with extra salt and pepper if desired. Serve warm.

Notes

• Use very green, unripe bananas for the proper texture.
• Disposable gloves help avoid staining when handling taro and green bananas.
• Fry in batches to avoid overcrowding the pan and ensure even browning.