2. Appetizer-- Alcapurria

Makes 18 alcapurrias.

Bee Elliott

This traditional fritter can also be stuffed with canned corned beef or chicken instead of picadillo.

ingredients

1 3/4 pound yautia (taro root)
3 pounds unripe (green) bananas
2 teaspoons salt
3 tablespoons annatto oil (see directions below) plus some to coat aluminum foil
1 recipe Basic Beef Picadillo (see Cannelloni recipe in this section)
2 cups corn oil

1
Peel the yautia, and the green bananas. Grate each vegetable separately on the finest (smallest) side of the grater. Combine the grated vegetables with the salt and annatto oil in a large bowl. Cover with plastic wrap and refrigerate overnight.
2
Brush a small amount of oil on an 8 x 1O-inch square of aluminum foil. Spread on 1/4 cup of the dough. Place 1 tablespoon of picadillo on top. Fold the foil so the filling is completely covered. Smooth the fritter out with the back of a spoon. Repeat the process with the rest of the dough. When ready to fry, carefully remove the fritters from the foil. In a skillet, heat the corn oil until hot but not smoking. Fry a few alcapurria at a time until golden brown. Drain on paper towels.
3
To make annatto oil:
4
Heat 2 cups of olive oil in a small saucepan. Add 1/2 cup annatto seeds and cook about five minutes over low heat. When the oil is a rich orange color, remove, let cool, and strain.

Source: A Taste of Puerto Rico