Chulitos (fried cassava rolls) are humble, but in my opinion, one of the tastiest snacks or appetizers in Dominican cuisine. See how to easily make them with this recipe with video.
By - Reviewed: . Original: Dec 20, 2002
❝ It was delicious! ... ❞
Why we ❤️ it
Chulitos de Yuca are the quintessential street food: delicious, but not fully appreciated.
With a slightly chewy texture, and a spicy, juicy beef center it is an amazing little dish you can always bribe me with.
What are chulitos?
Chulitos are little cassava rolls. Chulitos can be made filled with ground beef (the traditional way), cheese, or just plain.
This is not the only fried stuffed yuca appetizer: Made similarly is Empanaditas de yuca (o cativía), and also Bollos de yuca, which are made with yuca that is boiled beforehand, and is also quite popular.
Chulitos (spicy cassava rolls).
Serving suggestions
Chulitos make a rare but wonderful part of our picadera platter (which is typically comprised of Quipes, Pastelitos, Empanaditas, Croquetas and Sanduchitos), but you can add other appetizers.
More commonly, this is served as a quick snack, alongside a fría (cold beer) or a Dominican juice.
Top tips
- Rellenos: Chulitos can be made with beef filling (the traditional way) or with a cheese filling. This humble dish is rarely found on elegant tables although it is one of our most delicious dishes.
Watch the video to make the beef filling here, and you can see a number of other fillings, including some vegan ones. - Shape: They're typically made in an elongated torpedo shapes, but it can also made a bit more round, but the torpedo shape is perfect for even frying.
About our recipe
Chulitos de yuca is not something that Dominicans make at home.
My first experience with chulito was the very famous fritura in my childhood neighborhood. People would travel from far to have the spicy chulitos at Doña Dinorah's fritura.
This is the recipe that I have recreated, to great success I hope.
Video
Recipe
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Chulitos de Yuca [Video+Recipe] Spicy Cassava Rolls
Ingredients
- 1.5 lbs yuca (cassava), [0.7 kg], peeled and washed
- ¾ teaspoon salt, (or more, to taste)
- 2 cups filling of your choice, (see list above)
- 2 cups oil for frying, (corn, peanut or soy)
Instructions
1. Prepare yuca
Grate the cassava with the least coarse side of the grater, or using the grating attachment of the food processor.With a clean cotton cloth squeeze the ground cassava to get rid of excess liquid. Eliminate this liquid.Season the cassava mix with salt and mix well.
3. Making rolls
- Put two tablespoons of the mixture in the palm of your hand. Flatten it and put a teaspoon of the filling in the center.Put a 2 more tablespoons of cassava on top and roll the cassava mixture over it forming small rolls, seal the ends. Squeeze tightly to compact.
4. Fry
- Heat oil in small frying pan (oil should be at least 1 inch [2.5cm]-deep) over medium heat.Deep fry the rolls until they turn golden brown. Place them on a paper towel to absorb excess oil.⚠️ Be careful with hot oil splatters.
5. Serve
These are best served freshly fried.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More yuca recipes
Yuca is one of our ancestral foods, consumed on this land for millennia. You can learn everything about yuca, and enjoy our many yuca recipes. Some of our recipes are as simple as Boiled yuca, and as sophisticated as Mofongo de yuca and Pasteles de yuca en hoja.
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