Crispy Yuca Fritters with Meat Filling

Ingredients

While the original Wu gok is a Chinese dish made with taro root, this Paraguayan adaptation replaces taro root with yuca, a staple ingredient in Paraguayan cuisine. The meat filling in the Yuca Empanadas is also a traditional Paraguayan recipe, adding a distinct flavor profile to the dish. We alse have the original recipe for Wu gok, so you can check it out.

• 2 cups (400g) grated yuca 2 cups (400g) grated yuca
• 1 cup (150g) all-purpose flour 1 cup (150g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 onion, finely chopped 1/2 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated yuca, flour, salt, black pepper, paprika, cumin, and dried oregano. Mix well until a dough forms.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the pan and cook until browned. Stir in the beef broth and simmer for a few minutes until the liquid has reduced. Remove from heat and let the filling cool.
4. 4.
   Take a small portion of the yuca dough and flatten it in your palm. Place a spoonful of the meat filling in the center and fold the dough over to enclose the filling. Seal the edges by pressing firmly.
5. 5.
   Heat oil in a deep fryer or large pot to 350°F (180°C). Carefully place the empanadas in the hot oil and fry until golden brown, about 5-7 minutes. Remove from the oil and drain on paper towels.
6. 6.
   Serve the Yuca Empanadas hot and enjoy!

Treat your ingredients with care...

• Yuca — Make sure to thoroughly peel and grate the yuca before using it in the recipe. Squeeze out any excess moisture from the grated yuca to ensure a crispy texture in the empanadas.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of cayenne pepper or chili powder to the meat mixture.
• Serve the Yuca Empanadas with a side of chimichurri sauce for an extra burst of flavor.
• You can make the empanadas in advance and freeze them. Just thaw them before frying.
• Experiment with different fillings such as cheese, chicken, or vegetables to cater to different tastes.
• For a healthier alternative, you can bake the empanadas in the oven instead of frying them.

Serving advice

Serve the Yuca Empanadas as an appetizer or as a main course accompanied by a fresh salad. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Yuca Empanadas on a platter and garnish with fresh herbs such as parsley or cilantro. Serve with a side of chimichurri sauce for dipping.