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Loading...Crispy Puerto Rican yuca fritters wrapped around a savory beef picadillo studded with olives and capers. The golden annatto-tinted shell gives way to a tender, well-seasoned filling in every bite. Serve hot as an appetizer, snack, or alongside rice and beans.
Prep Time35 mins
Cook Time30 mins
Total Time65 mins
Servings4
Yield12 fritters (4 servings)
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 38 gFat
- 8 gSaturated Fat
- 78 gCarbs
- 5 gFiber
- 4 gSugar
- 22 gProtein
- 680 mgSodium
- 780 mgPotassium
- 80 mgCalcium
- 3.5 mgIron
- 45 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the Yuca Dough
- 2 lbs fresh yuca (cassava), peeled, cored, and cut into 2-inch chunks
- 1 large green (unripe) plantain, peeled and sliced thick
- 2 tablespoons annatto (achiote) oil or olive oil
- 1 teaspoon fine sea salt
- 2 tablespoons warm water, only if needed
For the Picadillo Base
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 1/4 cup diced green bell pepper
- 3 garlic cloves, minced
- 1 lb lean ground beef
For the Picadillo Seasonings
- 1/2 cup tomato sauce
- 1/4 cup pimento-stuffed olives, sliced
- 2 tablespoons capers, drained and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For Boiling and Frying
- 1 tablespoon salt (for the yuca boiling water)
- 4 cups peanut or canola oil, for deep frying
Directions
- Bring a large pot of salted water to a boil. Add the yuca chunks and cook for 20 to 25 minutes, until very tender when pierced with a fork. Drain well and let cool slightly until handleable.
- While the yuca cooks, make the picadillo: heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion and bell pepper for 4 minutes until softened, then add the garlic and cook 1 minute more until fragrant.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon, and brown for 6 to 8 minutes. Stir in the tomato sauce, olives, capers, cumin, oregano, salt, and pepper. Simmer for 8 to 10 minutes until the mixture thickens. Transfer to a bowl and cool completely.
- Grate or process the warm yuca and the green plantain together using a meat grinder or food processor until you get a smooth, pliable masa. Mix in the annatto oil and salt; knead briefly. If the dough feels dry, drizzle in warm water 1 tablespoon at a time until it holds together when pressed.
- Divide the dough into 12 equal portions (about 3 tablespoons each). With lightly oiled hands, flatten each portion into a 4-inch round disc, about 1/4 inch thick, keeping the center slightly thicker than the edges.
- Spoon about 1 1/2 tablespoons of cooled picadillo onto the center of each disc. Fold the dough over the filling and pinch the edges tightly to seal, then flatten gently into a 1/2-inch-thick oval patty. Smooth any cracks with damp fingers.
- Heat the oil in a heavy pot or deep skillet to 350°F (175°C). Fry 2 to 3 fritters at a time, without crowding, for 3 to 4 minutes per side until deep golden brown and crisp. Maintain oil temperature between batches.
- Drain the fritters on a paper towel-lined plate and sprinkle lightly with salt. Serve immediately while hot and crispy.
Cook’s Notes
- Always remove the tough fibrous core from the center of each yuca piece before boiling, as it stays chewy even after cooking.
- Work with the dough while the yuca is still warm; cold yuca masa will not bind properly and the fritters may crack open during frying.
- The picadillo can be made up to 2 days ahead and chilled, which makes stuffing the dough much easier and less messy.
- For the most authentic color and subtle earthy flavor, use annatto oil; if unavailable, a pinch of sweet paprika whisked into regular olive oil works well.
- Fry in small batches so the oil temperature stays around 350°F, which keeps the exterior crisp and prevents the fritters from absorbing excess oil.
