Traditional Alcapurria Dough

By Andy Tous on RecetasPuertoRico.com

This recipe explains the process to obtain the traditional alcapurria dough, made mainly with green bananas and yautia root.  The Alcapurria (Al-Ka-Poo-Ree-Ah) is an extremely popular puerto rican fritter found all over the island, sometimes made with different root vegetables. We hope you like this recipe as much as we do.

Ingredients

• 2 pounds of white taro (yautia)
• 2 pounds of green bananas
• 1 green plantain (large)
• 1/4 cup annatto seed oil
• 1 small pack of spanish seasoning with annatto
• Pinch of salt (or to taste)
• 1 clove of freshly peeled garlic (optional and to taste)
• 1 roll of waxed paper

Note:  The yautia root is in some places known as the white malanga root. Do not confuse the yautia with the taro root or cocoyam, they don't have the same consistency or amount of starch.

Bananas must be very green and hard.  If the banana is green and soft, don't buy it.

Instructions (Dough Only)

1. Peel the taro roots, green banana and green banana.
2. With the finest part of a box grater (guallo), grate the white malanga roots, green bananas and plantain.
3. Chop or grind the garlic clove (preferably using a wooden mortar (pilon)
4. Mix the grinded malanga, bananas and plantains adding annatto oil, seasoning with salt and spanish seasoning.
5. Optionally, you can add a little garlic little while tasting the mixture (you will not want the tone to become too garlicky).

IMPORTANT: No, none of the vegetables should be boiled or cooked before or after griding.

Instructions (Assembly and Cooking)

1. With the dough ready to mold, place about 2 tablespoons of dough on waxed paper. Give the dough a circular shape. Ensure not to make it too thin.
2. Place your favorite, pre-cooked filling (beef, chicken, fish or seafood) in the center, along the dough.
3. Hold the waxed paper beneath and close the alcapurria along the filling. Use a spoon to help close and shape the alcapurria.
4. Place on a pan and store inside the freezer until ready to fry.

NOTE: To prevent the alcapurria from breaking when frying; it is highly recommended to freeze the alcapurria. This will help maintain its shape and the outside is toasted, without breaking while the inside is cooked.

You must adjust the frying temperature so the alcapurrias is cooked thoroughly, without burning the outside while still raw inside.

DO NOT add the alcapurria to cold frying oil. It will soak too much oil, resulting in an awfully greasy texture and taste.

Once fried until golden brown, remove from oil and place over paper towels to drain excess oil.  Enjoy…

Bon Appetite!

 

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