Alcapurria (Taro Root Fritters)
Servings: 18

1 3/4 pounds yautia (taro root)
3 pounds unripe (green) bananas
2 teaspoons salt
3 tablespoons annatto oil plus some to coat aluminum foil
1 recipe Basic Beef Picadillo
2 cups corn oil

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. Brush a small amount of oil on an 8 x 10-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 but not smoking. Fry a few alcapurrias at a time until golden brown. Drain on paper towels.