This Cassava Fritters (Dominican Chulitos) Recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. What are Dominican chulitos?
Chulitos are small, cigar-shaped fritters made from grated or mashed cassava (yuca) stuffed with seasoned ground beef. They are a beloved Dominican street food and party snack.
2. Can I use frozen grated cassava?
Yes, frozen grated cassava saves significant prep time. Thaw completely and squeeze out excess moisture before making the dough. It produces the same delicious result.
3. How do I prepare fresh cassava for chulitos?
Peel the thick bark-like skin, boil until very soft (25-30 minutes), then mash or grate finely. The cassava needs to be smooth enough to mold around the filling.
4. What filling is traditional for chulitos?
Seasoned ground beef with sofrito, tomato paste, olives, and sazon is the classic filling. Some variations use chicken or cheese instead of beef.
5. Why are my chulitos falling apart when frying?
The cassava dough may be too wet or the oil is not hot enough. Squeeze all excess water from the grated cassava and fry at 350-375°F. Seal the ends well before frying.
6. What oil temperature is best for frying chulitos?
350-375°F is ideal. Test with a small piece of dough — it should sizzle immediately and float to the surface. Fry 3-4 minutes until deep golden brown.
7. How do I shape chulitos?
Take a ball of cassava dough, flatten it in your palm, add a teaspoon of filling, then roll into a cigar or torpedo shape. Seal the ends by pinching and smoothing with wet hands.
8. Can I bake chulitos instead of frying?
Baking at 400°F for 20-25 minutes works but the texture will be different — less crispy on the outside. Brush with oil before baking for better browning.
9. Can I freeze uncooked chulitos?
Yes, freeze shaped chulitos on a parchment-lined tray, then transfer to bags. Fry directly from frozen adding 1-2 extra minutes of cooking time.
10. What dipping sauce goes with chulitos?
A simple ketchup-mayo mix is the most common Dominican dipping sauce. Garlic sauce (wasakaka) or a spicy avocado sauce also complement the crispy cassava fritters.
Watch How to Make This
Cassava Fritters (Dominican Chulitos) Recipe
Ingredients
Method
- Peel, slice, and grate the fresh yuca using a fine grater. Make sure to remove any fibrous parts to achieve a smooth texture.
- In a large bowl, combine the grated yuca, sugar, anise seeds, salt, and eggs. Mix well until all the ingredients are thoroughly incorporated.
- Take a small portion of the yuca mixture, flatten it in your hand, place a piece of cheese in the center, and mold the mixture around the cheese to form a ball or cylinder shape.
- Heat canola oil in a skillet over medium-high heat. Once the oil is hot, carefully place the chulitos in the oil and fry them in batches until they are golden brown and crispy.
- Drain the fried chulitos on paper towels to remove excess oil. Serve hot and enjoy!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
Leave a Reply