Crispy Yucca Empanada Recipe

Prepare and Cook Yucca

Place peeled and cut yucca chunks in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to medium and simmer until very tender, 20–30 minutes (a fork should slide in easily). Reserve 3–4 tablespoons of the cooking water before draining.

Remove Fibrous Core and Mash

Drain the yucca well. While still warm, halve each chunk and remove the fibrous brown core from the center. Transfer the peeled, cooked yucca to a large bowl or to a food mill/food processor. Add the butter, remaining 1 tsp salt, egg, and 3 tablespoons reserved cooking water (or milk). Mash vigorously with a potato masher or pulse in a food processor until a smooth, slightly sticky, pliable dough forms. If dough is too wet, sprinkle up to 1/2 cup flour a tablespoon at a time until it holds shape but remains tender; if too dry, add more warm reserved water, 1 tsp at a time.

Rest and Shape Dough

Let the yucca dough cool until comfortable to handle, about 10 minutes. Lightly oil your hands to prevent sticking. Divide dough into 12 equal portions (about 2–2.5 oz each) and roll into balls. Keep covered with a damp towel to prevent drying.

Prepare Cheeses

Grate or finely shred the queso de freír and any optional aged cheese. If using a blend, mix cheeses together in a bowl. Add cream cheese (if using) and chopped parsley, and season with 1/4 tsp black pepper. Taste and adjust seasoning—Dominican cheeses are salty, so additional salt is usually unnecessary.

Form Filling Portions

Portion the cheese mixture into 12 equal mounds (about 1 tablespoon to 1.5 tablespoons each) and refrigerate briefly if very soft so they hold shape when assembling.

Flatten each yucca dough ball on a lightly floured surface or between two pieces of plastic wrap with a rolling pin to a disc about 4–5 inches in diameter and 1/4 inch thick. If dough sticks, dust lightly with flour or oil your hands lightly.

Place a cheese portion in the center of each disc. Fold the dough over the filling to form a half-moon and press the edges to seal. Pinch and crimp the seam or use a fork to press edges closed. If seams are dry and crack, moisten lightly with water to help adhesion, or patch with a little extra dough.

Optional: For an extra-crispy exterior, lightly dredge each empanada in a thin coat of flour, then press into breadcrumbs. Shake off excess.

Heat Oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat over medium-high until thermometer reads 350°F (175°C) or a small piece of dough sizzles and browns gently within 30–45 seconds.

Fry Empanadas

Fry empanadas in batches (do not overcrowd) for 2.5–4 minutes per side, turning once, until golden brown and crisp. Because the dough is dense, monitor and adjust heat to avoid over-browning before interior warms through. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Sprinkle lightly with finishing salt while hot.

Alternative: Pan-fry

If you prefer less oil, shallow-fry with 1/4 inch oil in a skillet, cooking 3–5 minutes per side over medium heat until crisp and cooked through. Press gently with a spatula to get even contact.

Let empanadas rest 2 minutes so cheeses settle, then serve warm with lime wedges and pickled red onions or salsa criolla. Garnish with cilantro or parsley.

Leftovers: Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness. Refrigerate up to 3 days; freeze uncooked assembled empanadas for up to 1 month (fry from frozen, adding a couple minutes to cook time).