BOLITAS DE YUCA Y QUESO (FRIED YUCA BALLS STUFFED WITH CHEESE)
Yuca, also known as cassava, is a root vegetable used around the world to make many beloved regional dishes as well as flour, tapioca and even laundry starch. It is similar to the potato, but it is harder, has a thicker brown skin and has a tough fiber running through its center. It often has a subtly floral, lightly sweet taste. Here, yuca is boiled, mixed with loads of mozzarella, then fried until golden brown to make bolitas de yuca y queso, a popular dish in Latin America that is also known as yuquitas rellenas or bollitos de yuca. The crunchy panko coating complements the creamy, melty center. For this particular recipe, fresh yuca works best. Frozen yuca retains too much water and could make the bolitas too mushy to hold their shape.
Provided by Kiera Wright-Ruiz
Categories dinner, snack, finger foods, project, vegetables, main course, side dish
Time 1h
Yield 16 balls
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil over high heat. Trim the ends of the yuca and peel thoroughly (see Tip). Cut yuca in half crosswise, then quarter each piece lengthwise. (Do your best to make them the same size to ensure even cooking.)
- Add yuca to boiling water and cook until fork tender, 15 to 20 minutes. Drain yuca, then transfer to a large bowl. Using a fork, remove and discard any hard fibers at the center of each piece. While the yuca is still hot, mash it using a large fork or potato masher until mostly smooth (a few chunks are O.K.). Set aside and cool to room temperature, about 20 minutes.
- Add cheese, heavy cream, 1 beaten egg and salt, and mix until well combined. Wetting your hands as necessary to prevent sticking, scoop out about 1/4 cup yuca mixture (it will be soft and sticky) and roll between your palms into golf-ball-size rounds. You should have about 16 balls.
- Separate the flour, panko and the remaining 3 eggs into three shallow containers. Lightly beat the eggs. Working in batches of 2 to 3 balls, dredge each ball in the flour, then the egg, then the panko, making sure it is well coated with each one. Transfer to a large plate and prepare the rest of the balls.
- In a large skillet, heat 1/4-inch vegetable oil over medium-high. (The oil is ready when a pinch of flour sizzles when added to the pan.) Transfer half the yuca balls to the pan and fry, rotating frequently, until golden brown all over, 4 to 5 minutes. Using a slotted spoon, transfer yuca balls to a paper towel-lined plate to drain. Repeat with remaining yuca balls and serve immediately.
BOCADITOS DE YUCA
Estos bocaditos de yuca serán una buena opción para llevar a cualquier celebración o fiesta de traje ya que son fáciles de transportar y riquísimos.
Provided by My Food and Family
Categories Acompañamientos
Time 1h10m
Yield 24 porciones
Number Of Ingredients 9
Steps:
- Cocina la yuca en una cacerola con agua hirviendo de 25 a 30 min. o hasta que se ablande; escúrrela. Muélela; ponla en un tazón mediano. Agrega el queso, la harina, el polvo para hornear y la yema; mézclalos bien.
- Bate la clara en un tazón pequeño utilizando la batidora a velocidad alta hasta formar picos duros (punto de merengue). Incorpora con cuidado a la mezcla de yuca. Divídela en 24 porciones; forma cada una en un leño. Haz rodar un leño a la vez en las migajas de galleta para recubrirlos de forma pareja.
- Calienta el aceite en una cacerola mediana a 375ºF. Mientras tanto, mezcla bien la mayonesa y el ajo.
- Agrega los leños de yuca por tandas en el aceite ya caliente; cocínalos 4 min. o hasta que queden bien dorados. Sácalos del aceite con una cuchara ranurada y escúrrelos en toallas de papel. Sírvelos calientes con la salsa de mayonesa y ajo.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Boil yuca: Peel and boil the cassava until it is tender, adding a tablespoon of salt to the water.Take out of the water and puree.
- Mash yuca: Add the butter, parsley and milk and mix well.Season with salt to taste and let cool down to room temperature.
- Make balls: Put two tablespoonfuls of the mixture in the palm of your hand. Flatten it, put a cheese cube in the center. and roll around it into a ball.Repeat with the remaining yuca mash.
- Coat balls: Whisk the egg. Dip the balls into the egg, then into the flour. Coat it with flour and shake off the excess.Chill uncovered for 2-4 hours (you can keep them frozen in a lidded container for a couple of days).
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