Yucca Empanadas

Directions

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