Viandas are a basic part of the Caribbean diet. In Puerto Rico, viandas refer to the variety of tubers or other edible roots that have been a part of our diet from the time of the Taíno natives. The taro root is one of my favorite viandas. It’s slightly sweet and the colorful, purple spots are equally appealing. This tuber is particularly popular in Hawaii’s culinary scene.
While taro roots are typically boiled in salt water and served alongside a variety of other foods, their starchy texture makes them the perfect main ingredient in fritters. Traditional alcapurrias puertorriqueñas are the perfect example of fritters made with taro root; however, prepping the alcapurria and the stuffing can take a long time. This taro root recipe is easy to follow, and the fritters ready in a matter of minutes.
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