Serves 12
Prep time: 10 min.
Total time: 1 hr.
Ingredients
For the Filling:
2 tsp. Extra Virgin Olive Oil
1 lb. ground pork
12 Manzanilla Olives Stuffed with Minced Pimientos, chopped
1 pkt. Sazón with Corriander and Annatto
½ tsp. Adobo All Purpose Seasoning with Pepper
For the Dough:
1 bag. (2 lbs.) Grated Yuca, thawed or grate fresh yuca.
2 pkts. Sazón with Corriander and Annatto
½ tsp. Adobo All Purpose Seasoning with Pepper
Vegetable Oil, Corn Oil or Canola Oil
Directions
| For the Filling: |
| 1. | Heat oil in medium skillet over medium-high heat. Add pork. Cook, breaking up pork with wooden spoon, until no longer pink, 5-6 minutes; drain off and discard excess oil. Stir in olives, Sazón and Adobo. Cook, stirring until combined, about 1 minute more. Transfer pork mixture to bowl; transfer to refrigerator until chilled. |
| For the Dough: |
| 2. | In medium bowl, stir together yuca, Sazón and Adobo until combined; set in refrigerator until chilled. |
| To make the Fritters: |
| 3. | Scoop ¼ cup yuca mixture into palm of hand. Form into flat oval disk. Scoop 1 tbsp. cooled pork filling into center of dough. Fold dough over filling to enclose; roll dough in hands to form cylinder about 3” long. Place on clean work surface; repeat with remaining dough and filling (you may have some pork left over), until you have 12 yuca cylinders. |
| 4. | Heat 2” oil in heavy, deep pot over medium-high heat until oil registers 350°F. Add 3-4 yuca cylinders, taking care not to crowd pan. Cook, flipping with slotted metal spoon, until outside of fritter is crisp and dough inside is cooked through (internal temperature of 165°F), 7-10 minutes. Transfer fritters to paper towel-lined plate to drain. Serve warm. |
