Appetizers
Catibías
The Quirky Foodster Team
Ingredients
- 500 g (1.1 lb) Yuca, peeled and grated
- 200 g (7 oz) Ground beef, cooked and seasoned
- 30 ml (2 tbsp) Sofrito
- 1 Egg
- 1 tsp Salt
- 500 ml (2 cups) Vegetable oil for frying
Method
- Grate yuca finely and squeeze out excess liquid using a clean cloth.
- Mix yuca with egg and salt to form a moldable dough.
- Cook ground beef with sofrito until well seasoned and slightly dry.
- Take a portion of yuca dough, flatten in your palm, add a spoonful of beef filling, and fold into a torpedo shape, sealing well.
- Deep-fry at 175°C (350°F) until golden brown, about 5-6 minutes, turning occasionally.
- Drain on paper towels and serve hot.
Introduction: Catibías are torpedo-shaped fritters made from grated yuca (cassava) dough stuffed with seasoned meat, a Dominican cousin of the stuffed fritters found across the Spanish Caribbean.
Cultural Background: Catibías are torpedo-shaped fritters made from grated yuca (cassava) dough stuffed with seasoned meat, a Dominican cousin of the stuffed fritters found across the Spanish Caribbean. They’re a popular appetizer at gatherings and a fixture of Dominican fritura stands.
Tips: Wetting your hands helps shape the sticky yuca dough neatly. Fry in small batches to keep the oil temperature steady.
Variations: Fill with shredded chicken or cheese instead of beef. Add a pinch of achiote to the dough for color. Fill with seasoned black beans and cheese instead of beef.
Storage: Refrigerate cooked catibías up to 2 days in an airtight container.
Reheating: Reheat in an oven or air fryer at 190°C (375°F) for 8-10 minutes to restore crispness.
Nutrition: Calories: 260 | Protein: 9g | Carbs: 28g | Fat: 13g
FAQs
Q: Can catibías be baked instead of fried?
A: Yes, though the texture is less crisp — bake at 200°C (400°F) with a light oil spray, turning halfway, for about 25 minutes.
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