Puerto Rican Beef-Stuffed Yuca Fritters

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

More Puerto Rico Recipes You’ll Love

Craving more flavors from Puerto Rico? Try these traditional recipes:

• Puerto Rican Garlic and Pork Crushed Green Plantains
• Puerto Rican Slow-Roasted Garlic Pork Shoulder
• Puerto Rican Rice with Pigeon Peas

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