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salt fresh extra-virgin olive oil red onion red bell pepper garlic ground turmeric paprika ground cumin red pepper golden raisins scallions red wine vinegar nuts Mozzarella vegetable oil
Viewed: 0 - Published at: a year agoIngredients
- Salt
- 1 pound frozen peeled yucca pieces, or 3 pounds fresh yuccapeeled, cored and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, minced
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon smoked sweet paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon crushed red pepper
- 2 tablespoons chopped golden raisins
- 2 scallions, minced
- 2 tablespoons red wine vinegar
- 1/3 cup Brazil nuts
- 4 ounces fresh mozzarella, cut into 1/2-inch dice
- Vegetable oil, for deep-frying
Method
- In a medium saucepan, cover the yucca with water and boil over moderately high heat until very tender, about 25 minutes for fresh or frozen.
- Drain well and return to the pan; shake over moderate heat for 10 seconds to dry out the yucca.
- Pass it through a ricer and add a large pinch of salt.
- Gently knead the yucca to form a firm dough.
- Cover with plastic wrap and let cool to room temperature.
- Preheat the oven to 350.
- In a large skillet, heat the olive oil.
- Add the onion, red bell pepper and garlic and cook over moderate heat until softened, 7 minutes.
- Add the turmeric, paprika, cumin and crushed red pepper and cook, stirring, until fragrant, 1 minute.
- Add the raisins, scallions and vinegar and cook until the vinegar has been absorbed, 1 minute.
- Transfer the mixture to a bowl; let cool.
- Spread the Brazil nuts in a pie plate and toast in the oven until lightly browned, 5 minutes; let cool, then chop.
- Stir the chopped Brazil nuts and mozzarella cheese into the onion mixture; season with salt.
- Using lightly oiled hands, pinch off 1 tablespoon of yucca dough and form into a 2 1/2-inch round, about 1/8 inch thick.
- Add 1 rounded teaspoon of the vegetable-cheese filling and enclose it in the dough, pinching it shut and lightly rolling it into a ball.
- Repeat with the remaining dough and filling.
- You should have about 18.
- In a medium saucepan, heat 1 inch of vegetable oil to 375.
- Working in batches, fry the empanadas, turning, until golden brown and crisp, about 2 minutes per side.
- Drain on paper towels and serve right away.
