Often thought of as a beach food, alcapurrias are Puerto Rican fritters made with a deep-fried batter of green bananas, plantains, taro, potato, other starchy tubers, and stuffed with meat or seafood. This recipe uses yautia, plantains, and beef.
This recipe is courtesy of The Food Network.
In a small saucepan heat 1 tablespoon of the olive oil with the annatto seeds until the olive oil changes color; it should be a mild orange/red. Strain and set aside.
Using a food processor, process the yautia and green plantain on medium speed until nice and smooth; add the salt and strained annatto oil. This is masa. Place it in the refrigerator.
Preheat a large Dutch oven on medium-high heat. Add the remaining tablespoon of olive oil and sofrito. Stir-fry for 1 minute and add the ground beef.
Brown the beef and add the Latin seasoning mix, garlic powder, onion powder, and oregano, mixing well.
Add the beef stock and simmer on medium-low for 10 minutes. Remove the beef from the heat, strain the raisins and add them to the beef mixture mixing well. Set aside to cool.
Remove the masa from the refrigerator and using 1 to 2 tablespoons (depending on how large you want them) scoop out of the bowl and into the palm of your water-moistened hand, patting into a round disk to prepare it for the filling.
The masa can be a little too pliable; if you notice that you can't form a round disk, place the masa in the refrigerator to firm it up before proceeding.
Add a teaspoon or more of beef mixture to the center of the masa and, using a patting motion (as if you were making a snow ball), pat the masa around the beef to form a ball, being very careful not to let the beef stick out of the plantain.
Continue forming the balls until both mixtures are finished. Leftovers of either can be saved for your next meal.
Preheat a large Dutch oven on high and add enough oil to comfortably fry the alcapurias (about 2 to 3 cups). (Heat the oil to 350 degrees F if you are frying them fresh; if frozen, lower the temperature to 325 degrees F.)
When the oil has reached the desired temperature, carefully add the alcapurias 1 at a time, making sure not to crowd the pan.
Remove and drain on a thick bed of paper towels; transfer to a cooling rack once drained and store in a warm oven until you have completed frying them all.