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