Best Alcapurrias De Jueyes Recipes

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ALCAPURRIAS DE JUEYES (CRAB-STUFFED FRITTERS)



Alcapurrias de Jueyes (Crab-Stuffed Fritters) image

Puerto Rico is famous for its fritters, and alcapurrias are among the most coveted. Imagine a tamale made of green banana and root vegetable masa that is stuffed with savory meat or seafood, and then deep fried. You typically get them from the kioskos, roadside stands along Puerto Rico's beaches and highways, particularly in Loíza, a town on the northeastern coast that is the island's African heart. At home, they're often made over the holidays, as many hands make light work. The flavor is unmistakable: earthy green banana and taro cut by savory sofrito, briny capers and delicate crab meat. The filling, often called a salmorejo, is usually made from local land crabs, but commercially available lump crab is a fitting substitute. This recipe is adapted from one by María Dolores "Lula" de Jesús, the 84-year-old owner of El Burén de Lula in Loíza, who is considered by many to be a madrina, or godmother, of this and other dishes with African origins.

Provided by Von Diaz

Categories     finger foods, seafood, appetizer, side dish

Time 2h

Yield About 32 fritters

Number Of Ingredients 15

3/4 cup vegetable oil or lard
3 tablespoons annatto seeds
Kosher salt
2 pounds white yautia (taro root)
2 green bananas
1/2 cup annatto oil
3 tablespoons annatto oil
1/2 cup sofrito
2 tablespoons drained capers, chopped
1 teaspoon store-bought or homemade sazón
1 teaspoon kosher salt, plus more to taste
1 pound lump crab meat (about 2 cups)
1 tablespoon annatto oil
Vegetable oil, as needed (about 4 cups)
Hot sauce, for serving

Steps:

  • Prepare the annatto oil: In a small saucepan, heat oil and annatto seeds over medium-high. Once the mixture comes to a rolling simmer, remove saucepan from stove, stir to combine, then let rest for 5 minutes. Transfer oil to a heat-safe container, straining out seeds through a fine-mesh sieve, and set aside. (Makes 3/4 cup.) You'll use this oil in three separate steps to come.
  • Prepare the masa: Fill a large bowl with cold water and a fistful of salt. Peel and chop yautia and green bananas into 1-inch pieces, then soak in the salted water until ready to process.
  • Cut at least 32 squares of wax paper about 4 to 5 inches each. (Traditionally, banana leaves are used, but, since they can be difficult to source, wax paper is an appropriate substitute.)
  • Drain yautia and bananas well, then use a clean cloth to dab any excess water. Working in two batches, add half the drained yautia and bananas to the food processor with 1 tablespoon salt, and pulse until fully incorporated. Repeat with the remaining yautia, bananas and 1 tablespoon salt, processing to the texture of chunky hummus.
  • Return the first batch of blended yautia and bananas to the food processor, turn it on and gradually pour in 1/2 cup annatto oil, blending the mixture until smooth and dark yellow in color. Taste for salt, then transfer to a large bowl and refrigerate for an hour or more so it can set. (This will make about 9 to 10 cups of masa.)
  • Prepare the filling: In a medium saucepan, bring 3 tablespoons annatto oil to a simmer over medium heat. Add sofrito, capers, sazón and 1 teaspoon salt, and cook, stirring occasionally, for 5 minutes, until most of the liquid has evaporated. Lower heat to medium-low and add crab meat, stirring well to incorporate. Cook for another 3 to 5 minutes, stirring occasionally until flavors blend and crab has soaked up the seasoning. Adjust salt as needed.
  • Create an assembly line on a long dining table or counter, preferably atop a cloth or towels you don't mind getting stained. From left to right, arrange the remaining annatto oil, wax paper squares, masa, crab filling and a large plate or baking sheet. Have a finger bowl with water and a clean towel available in case your hands get messy.
  • Using a small teaspoon, smear about 1/8 teaspoon of annatto oil in a wide oval shape nearly to the edge of the paper. Add about 2 tablespoons of masa, then spread in a wide oval over the annatto oil, leaving at least a 1/2-inch border of paper uncovered. Add about 2 to 3 teaspoons crab to the center of the masa, taking care not to overfill. Fold the paper in half, creating a half-moon shape, and seal the edge by pressing the masa lightly with your fingers, careful not to let the filling spill out. Stack carefully on a plate or baking sheet, and return to the fridge until ready to fry. (These fry up best when they've had time to rest in the refrigerator. If you'd like to prepare these ahead of time, you can refrigerate them for several hours, or store in the freezer for several months. They can be fried directly from the freezer.)
  • In a deep, heavy-bottomed pan or deep fryer, bring about 2 inches of vegetable oil (at least 4 cups) to a simmer over medium-high heat until it reaches 350 degrees on a candy thermometer. Working in batches, carefully transfer each alcapurria to the simmering oil, sliding it off the paper onto your hand, then carefully dropping in the oil. Gently nudge the alcapurrias with heat-safe tongs to prevent them from sticking. (The filling may burst through the edges, causing oil to splatter, so keep a splatter guard handy, if you have one.) Turn each fritter a few times until evenly dark golden brown, about 5 to 7 minutes.
  • Remove from oil and drain on a baking sheet lined with paper towels and cook remaining alcapurrias. Let rest for at least 5 minutes before eating, as they are quite hot. Sprinkle each bite with your hot sauce of choice.

ALCAPURRIAS DE JUEYES



Alcapurrias de Jueyes image

The fritters known as alcapurrias are the ultimate street food on the island. I remember taking road trips with my family to the east coast just to indulge in this amazing treat. The most popular places to get alcapurrias de jueyes (crab-stuffed fritters) are in a small town called Luquillo, famous for its colorful roadside stands known as Los Kioskos de Luquillo, and in the town of Loíza, popular for their fogones (wood-burning pits).

Provided by Food Network

Categories     side-dish

Time 3h50m

Yield 10 to 15 fritters

Number Of Ingredients 12

2 pounds taro roots (yautía)
5 green bananas
1/3 cup lard
1 tablespoon adobo
1 packet sazón con achiote (1 1/2 teaspoons)
2 to 3 tablespoons lard
1 pound crabmeat, picked through to remove any bits of shell or cartilage
3 tablespoons sofrito with recao (culantro)
Kosher salt and freshly ground black pepper
Olive oil cooking spray
Canola oil, for frying
Hot sauce, for serving

Steps:

  • For the masa: Peel and cut the taro roots and bananas into small chunks. Grate the taro and bananas in a food processor fitted with the shredding blade (see Cook's Note). Transfer to a medium bowl. Change the blade on the food processor to the cutting blade. Add the shredded vegetables, lard, adobo and sazón and puree until it forms a dough. Transfer to the same medium bowl, cover and refrigerate for at least 3 hours.
  • For the fritters: To prepare the crab filling, heat the lard in a medium skillet over medium-high heat. Add the crabmeat, reduce the heat to low and cook, stirring frequently with a wooden spoon, for 5 minutes. Stir in the sofrito, season with salt and pepper to taste and cook until opaque, about 5 minutes. Let cool to room temperature.
  • To form the alcapurrias, spray a sheet of aluminum foil or wax paper with olive oil cooking spray, put about 1/4 cup of the dough on the foil and form into a patty. Place 1 tablespoon of the crab filling in the center of the dough, fold up one side of the foil over the dough and roll it while gently pressing down to form a log 4 to 5 inches long. Fold in the sides of the foil or wax paper. If the dough feels soft, refrigerate for a few minutes until firm before frying. Repeat with the remaining masa and crab filling.
  • Pour about 2 inches oil in a large saute pan or deep large skillet and heat over high heat until very hot. Peel away the foil or wax paper from 3 alcapurrias and gently slide or roll into the hot oil and cook until deep golden brown all over and firm to the touch, 5 to 7 minutes. Repeat with the remaining alcapurrias.
  • Drain on paper towels and allow to cool slightly before serving. Serve with hot sauce.

Alcapurrias de Jueyes is a Puerto Rican dish that originated from the Taino indigenous people of the island. This dish is made from a combination of cassava and green plantains, which are mashed together and stuffed with a filling of crab, shrimp, or meat. The mixture is then rolled into a ball and deep-fried until golden and crispy.

The History

The Alcapurrias de Jueyes recipe has been passed down from generation to generation on the island of Puerto Rico. The Taino people used a similar recipe to create cassava bread, which is still a popular dish in Puerto Rican cuisine. Over time, the recipe was adapted to incorporate other ingredients, including meat and seafood.

The Ingredients

To make Alcapurrias de Jueyes, you will need several key ingredients. These include:
  • Cassava (yuca)
  • Green Plantains (platanos)
  • Crab, Shrimp, or Meat
  • Garlic
  • Sea Salt
  • Water
  • Vegetable Oil (for frying)

The Preparation

The preparation of Alcapurrias de Jueyes is a time-consuming process that requires some patience and skill. Here are the basic steps involved in making this Puerto Rican delicacy:
  1. Peel and chop the cassava and green plantains into small pieces.
  2. Place the cassava and green plantains in a food processor and pulse until they are finely mashed.
  3. Transfer the mixture to a large bowl and add garlic, sea salt, and water. Mix well until the mixture becomes a smooth dough.
  4. Add your choice of filling to the center of the dough and shape it into a ball around the filling.
  5. Heat vegetable oil in a deep pan or fryer to 375°F.
  6. Carefully drop the Alcapurrias de Jueyes into the hot oil and fry until golden brown, turning occasionally.
  7. Remove from the oil and drain on paper towels.

The Serving

Alcapurrias de Jueyes can be served as a main dish or as an appetizer. They are typically served with a side of hot sauce or garlic sauce for dipping. In Puerto Rico, they are often served with a cold beer, and are considered a great snack for beachside picnics and outdoor gatherings.
Conclusion
Alcapurrias de Jueyes is one of the most famous and popular dishes in Puerto Rican cuisine. It is a beautiful example of fusion cuisine, bringing together the island's Taino roots and European influences. Making Alcapurrias de Jueyes requires a bit of work, but the result is delicious, crispy, and satisfying. If you have never tried Alcapurrias de Jueyes before, we highly recommend that you give this tasty Puerto Rican dish a chance.
When it comes to making alcapurrias de jueyes, there are a few important tips to keep in mind. These delicious Puerto Rican delicacies are made with grated yucca and green plantains, filled with a mixture of crab meat and spices, and then deep-fried to crispy perfection. Here are some valuable tips to consider when making alcapurrias de jueyes: 1. Use fresh ingredients One of the most important things when making alcapurrias de jueyes is to use fresh ingredients. This means using fresh yucca and green plantains, and fresh crab meat. The fresher the ingredients, the better the final dish will taste. 2. Use a food processor To make the grated yucca and green plantains, it's best to use a food processor. This will ensure that the ingredients are finely grated and will result in a smoother mixture. If you don't have a food processor, you can use a hand-held grater, but it will take longer and the texture may not be as smooth. 3. Drain the grated yucca and green plantains After grating the yucca and green plantains, it's important to drain the excess liquid. You can do this by placing the mixture in a cheesecloth or clean kitchen towel, and squeezing out the liquid. This will result in a better texture for the alcapurrias and help them hold their shape when frying. 4. Use a filling that complements the crab meat Traditionally, alcapurrias de jueyes are filled with a mixture of crab meat, sofrito (a mixture of onions, garlic, peppers, and other herbs), and spices. However, you can add other ingredients to the filling as well, such as cheese or vegetables, as long as they complement the crab meat and don't overpower it. 5. Fry at the right temperature Alcapurrias de jueyes should be deep-fried at a temperature of around 350°F. If the oil is too hot, the outside of the alcapurrias will burn before the inside is cooked. If the oil is too cool, the alcapurrias will absorb too much oil and be greasy. Use a thermometer to ensure that the oil is at the right temperature. 6. Fry in small batches When frying the alcapurrias, it's best to do so in small batches. This will ensure that each alcapurria is cooked evenly and avoids overcrowding the fryer, which will lower the temperature of the oil and result in greasy alcapurrias. 7. Drain on paper towels After removing the alcapurrias from the oil, place them on a plate lined with paper towels to drain any excess oil. This will help to keep the alcapurrias crispy and prevent them from becoming soggy. 8. Serve immediately Alcapurrias de jueyes are best served hot and crispy, so it's best to serve them immediately after frying. If you need to make them ahead of time, you can reheat them in the oven or a toaster oven, but they won't be as crispy as when they're fresh out of the fryer. 9. Experiment with different dipping sauces Alcapurrias de jueyes are usually served with a dipping sauce, such as mayonnaise, ketchup, or hot sauce. However, you can experiment with different sauces to find your favorite. Some popular options include garlic aioli or a spicy mango sauce. By following these valuable tips, you can make delicious alcapurrias de jueyes that are crispy on the outside and filled with flavorful crab meat. Perfect for a snack or appetizer, these Puerto Rican delicacies are sure to impress your guests.

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