Alcapurria (Green Banana Fritters)

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Fritter Batter

5 Green Bananas, grated

1 lb Yautia, grated

2 tsps Adobo Seasoning

1 packet Sazon with Achiote

1 tsp White Wine Vinegar

Filling

1 tbsp Vegetable Oil

1/2 lb Ground Beef

1/2 oz Salt Pork, chopped

1 oz Ham, chopped

3 tbsps Recaito

1 tbsp Tomato Paste

1/2 tsp Adobo Seasoning

1/2 tsp Dried Oregano

4 Olives, chopped

1/4 tsp White Wine Vinegar

1 tbsp Vegetable Oil

For Frying

2 cups + Vegetable Oil

Batter:
Peel the Yautia and the Green Bananas. Scrape the plantain and yautia on the coarse side of a grater over a medium-sized bowl. You should end up with a thick, pasty substance. Mix in the rest of the ingredients. Set aside.

Filling:
Heat a little oil in a sauce pan and add the salt pork and ham. Render out some of the fat before adding everything else - minus the beef. Once fragrant add the beef and cook for 10 minutes making sure to mash the beef while it cooks. Let cool when done.

Alcapurria:
On a piece of parchment paper, place 1 1/2 tbsps of the batter and make a small well in the middle. Put 1 1/2 tbsps of the filling in the well, add a little more batter to cover, and seal the meat in completely. Repeat until the batter and filling is finished. Chill the alcapurrias for 20-30 minutes or freeze for a later date.

In a deep fryer or a deep frying pan heat 2 cups of vegetable oil to 350 degrees. Fry the alcapurrias a couple at a time for about 8 minutes or until done. Remove to a paper towel to drain.