Stuffed Yucca Fritters

These Stuffed Yucca Fritters bring together the comforting flavors of tender yucca, creamy cheese, and savory picadillo-style beef, all wrapped in a crispy golden crust. Each bite is complemented perfectly by a cool, tangy cilantro garlic sauce that cuts through the richness and elevates the dish to a party worthy delight.

Perfect as a snack, appetizer, or even a light meal, these fritters are a celebration of Latin American street food traditions. They can be made ahead, frozen, and fried fresh for an easy way to impress guests. Whether served at a festive gathering or enjoyed on a cozy night in, their irresistible crunch and flavorful filling will have everyone coming back for more.

Full Recipe:

Ingredients:

• For the fritters:

  • 2 pounds frozen or fresh yucca, cut into pieces

  • ½ cup cream cheese

  • 1 pound lean ground beef

  • 1 medium onion, small dice

  • 1 bell pepper, small dice

  • 4 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 teaspoon each: cumin, oregano, onion powder, garlic powder

  • Salt and black pepper to taste

  • 1 cup all-purpose flour

  • 1 cup bread crumbs

  • 2 eggs, beaten

  • Vegetable oil for frying and cooking

• For the sauce:

  • 1 cup Greek yogurt

  • 1 bunch cilantro

  • 3 whole garlic cloves, peeled

  • 3 tablespoons red wine vinegar

Directions:

1. In a large pot, cover yucca with water and cook over medium-high until fork tender (about 20 minutes). Drain, add cream cheese and a pinch of salt, then mash until smooth.

2. For the beef filling, heat a bit of oil in a sauté pan. Add onion, garlic, and bell pepper; cook for 3 minutes until softened. Add ground beef, seasonings, and tomato paste. Season with salt and pepper and cook over medium-low for 20 minutes. Let cool.

3. Shape ¼ cup yucca mash into a ball. Press a hole in the center, fill with 2 teaspoons beef mixture, then reshape to fully enclose the filling. Repeat with remaining mash and meat for 16 balls.

4. Coat each ball in flour, then dip into beaten eggs, then roll in breadcrumbs to fully coat.

5. Heat oil to 375°F. Fry fritters in batches for 2 minutes or until golden brown. Drain on paper towels.

6. For the sauce, blend Greek yogurt, cilantro, garlic, and red wine vinegar until smooth. Serve warm fritters with sauce.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes
Kcal: ~280 kcal | Servings: 16 fritters

Stuffed Yucca Fritters – A Crispy Latin American Delight

In many parts of Latin America, food is more than sustenance it’s tradition, comfort, and connection. Stuffed Yucca Fritters, known in various regions as “bollos de yuca” or “croquetas de yuca,” embody all three. These golden, bite-sized treasures bring together the earthy sweetness of yucca (cassava) with the bold, savory flavors of seasoned meat, all wrapped in a crisp, irresistible shell. Paired with a zesty cilantro garlic sauce, they transform from a humble snack into a gourmet appetizer that delights the senses.

A Root with Deep Roots – The Yucca Story

Yucca, also called cassava or manioc, is a starchy root vegetable native to South America. It has been cultivated for thousands of years by indigenous peoples, who valued it for its high caloric content and adaptability in different climates. Today, yucca is a staple in many tropical and subtropical countries, from Brazil and Colombia to the Caribbean islands and parts of Africa and Asia.

Its mild, slightly nutty flavor and dense, creamy texture make yucca a versatile base for both sweet and savory dishes. In fritters, its starchy nature binds beautifully, creating a tender interior while allowing for a crisp, golden exterior when fried. This textural contrast is part of what makes yucca fritters so irresistible.

A Fusion of Flavors – The Picadillo Influence

The filling in Stuffed Yucca Fritters often takes inspiration from picadillo a traditional Latin dish made with ground meat, onions, peppers, tomato, and a symphony of spices. Picadillo varies from country to country; in some places, it includes raisins or olives, adding a sweet-and-salty complexity. In the version used for these fritters, the meat is deeply seasoned with cumin, oregano, and garlic, which complements yucca’s subtle sweetness.

This pairing is not accidental. Yucca’s neutral profile allows it to act as a canvas for bold flavors. When you bite into a fritter, the first sensation is the crunch of the breadcrumb coating, followed by the soft, almost buttery yucca, and finally the burst of savory beef filling a harmony of texture and taste.

The Sauce That Seals the Deal

While Stuffed Yucca Fritters are delicious on their own, the accompanying sauce takes them to another level. A creamy blend of Greek yogurt, fresh cilantro, garlic, and a splash of red wine vinegar provides a cooling, tangy counterpoint to the rich fritters. This is not just a condiment  it’s a balancing act.

The yogurt’s creaminess tempers the heat of spices, while the vinegar cuts through the oiliness of frying. Cilantro and garlic add freshness and zing, creating a perfect match for the hearty fritters. In some variations, cooks might swap Greek yogurt for sour cream, or add a touch of lime juice for extra brightness.

A Dish for All Occasions

One of the reasons Stuffed Yucca Fritters remain popular across Latin America is their versatility. They can be served:

• As party appetizers: Small, neat, and easy to eat with your hands, they’re perfect for gatherings.

• As street food: In many cities, fritters are sold from bustling food stalls, fried fresh to order.

• As a main meal: Served with a salad or plantains, they make a satisfying lunch or dinner.

• As freezer-friendly snacks: They can be made ahead, frozen, and fried straight from the freezer, making them a lifesaver for busy cooks.

Whether for a festive holiday spread, a casual family dinner, or a summer picnic, they fit right in.

Cultural Variations and Regional Twists

While the core concept yucca dough wrapped around a savory filling stays the same, variations abound:

• Cheese lovers’ version: Add shredded mozzarella, cheddar, or pepper jack to the meat filling for a gooey surprise.

• Vegetarian adaptation: Swap the beef for sautéed mushrooms, spinach, or black beans.

• Seafood style: In coastal areas, shrimp or crab can replace beef for a lighter, ocean-inspired take.

• Spice it up: Add chili flakes or hot sauce to the meat for a fiery kick.

• Baked instead of fried: For a lighter option, brush with oil and bake until golden.

These adaptations highlight the dish’s flexibility and ability to reflect local tastes and available ingredients.

Nutritional Insights

Yucca is naturally gluten-free, making these fritters suitable for those with gluten sensitivities (though the breading would need a gluten-free substitute). It’s rich in carbohydrates, providing sustained energy, and contains small amounts of vitamin C, folate, and manganese.

The beef filling offers protein and essential minerals like iron and zinc. However, because they are fried, fritters are best enjoyed in moderation. Choosing lean beef, minimizing added salt, and pairing them with a fresh salad can make them a more balanced treat.

Pro Cooking Tips for Perfect Fritters

Achieving restaurant-quality Stuffed Yucca Fritters at home requires attention to detail:

1. Cook the yucca thoroughly: Undercooked yucca can be tough and fibrous. Fork-tender is the goal.

2. Mash while warm: Adding cream cheese to warm yucca ensures a smooth, pliable dough.

3. Cool the filling: Warm beef can steam inside the fritter, making it harder to shape.

4. Even coating: Flour, egg, then breadcrumbs each layer ensures crispiness and prevents oil absorption.

5. Oil temperature control: Too low and the fritters absorb oil; too high and they brown before heating through. Aim for 375°F.

6. Drain well: Paper towels help maintain crispness by wicking away excess oil.

Why They Win Hearts Every Time

Stuffed Yucca Fritters are more than a snack they’re an experience. The crunch as you bite in, the softness that follows, and the burst of seasoned beef, all brightened by tangy sauce, make for a multi-sensory delight. They carry the warmth of home cooking, the fun of street food, and the sophistication of a chef-crafted appetizer.

In a world where food trends come and go, these fritters remain timeless. They speak the universal language of comfort food while offering a taste of Latin American culture. Every cook can put their spin on them, but the essence crispy outside, tender inside, flavorful core stays the same.

Conclusion:

Stuffed Yucca Fritters are a celebration of contrasts crunchy yet soft, rich yet fresh, simple yet deeply flavorful. They showcase yucca’s versatility, picadillo’s boldness, and the magic of a perfectly paired dipping sauce. Their appeal lies not only in taste but in the way they bring people together, whether at a bustling street corner, a holiday feast, or a cozy family kitchen.

For home cooks looking to expand their repertoire, these fritters offer a rewarding challenge and a delicious payoff. Whether you follow the classic version or explore creative twists, one thing is certain: once you serve them, they’ll disappear fast and you’ll find yourself making them again and again.