Yucca Empanadas

• 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

1. 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.
2. Drain well and return to the pan; shake over moderate heat for 10 seconds to dry out the yucca.
3. Pass it through a ricer and add a large pinch of salt.
4. Gently knead the yucca to form a firm dough.
5. Cover with plastic wrap and let cool to room temperature.
6. Preheat the oven to 350.
7. In a large skillet, heat the olive oil.
8. Add the onion, red bell pepper and garlic and cook over moderate heat until softened, 7 minutes.
9. Add the turmeric, paprika, cumin and crushed red pepper and cook, stirring, until fragrant, 1 minute.
10. Add the raisins, scallions and vinegar and cook until the vinegar has been absorbed, 1 minute.
11. Transfer the mixture to a bowl; let cool.
12. Spread the Brazil nuts in a pie plate and toast in the oven until lightly browned, 5 minutes; let cool, then chop.
13. Stir the chopped Brazil nuts and mozzarella cheese into the onion mixture; season with salt.
14. 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.
15. 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.
16. Repeat with the remaining dough and filling.
17. You should have about 18.
18. In a medium saucepan, heat 1 inch of vegetable oil to 375.
19. Working in batches, fry the empanadas, turning, until golden brown and crisp, about 2 minutes per side.
20. Drain on paper towels and serve right away.

salt, fresh, extravirgin 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

Taken from www.foodandwine.com/recipes/yucca-empanadas (may not work)