Bollitos de Yuca

There’s something truly special about making Bollitos de Yuca that takes me back to my childhood. I remember the first time my grandmother taught me how to prepare these delightful little bites. On a sunny afternoon, we gathered in her cozy kitchen, surrounded by the delicious aroma of frying goodness. The way she expertly kneaded the cassava and crafted each ball filled with cheesy goodness was nothing short of magical. It was a simple recipe, yet every bite was a burst of flavor that brought the family together. Whether it was a weekend gathering or just a treat after school, these Bollitos de Yuca always made everyone smile. They embody the warmth of home and the joy of shared meals, reminding me why I love cooking so much.

Key Ingredients for Bollitos de Yuca

When it comes to Bollitos de Yuca, the ingredients are simple yet powerful. Each one plays a vital role in creating that familiar taste we all adore. The main players are cassava, which gives a unique texture, and cheddar, which adds a rich, creamy flavor. Together, these ingredients come together to create a comforting dish that delights the palate.

• Cassava (1 pound): The star ingredient, providing the base for our delightful balls. When boiled and pureed, it creates a soft and pliable dough that is easy to work with.
• Salted Butter (2 tablespoons): Adds richness and flavor to the mixture. It enhances the overall taste, making the Bollitos de Yuca irresistible.
• Curly Parsley (1 teaspoon, finely chopped): A fresh herb that brightens the flavors and adds a pop of color to the dish. It’s a delightful touch that rounds out the taste profile.
• Milk (¼ cup): Helps to achieve a smooth consistency in the mixture. Whole or skim milk will work, adding moisture and creaminess.
• Salt (1 ½ teaspoons, or more, to taste): Essential for seasoning and enhancing the flavors of the Bollitos de Yuca. Always adjust to your preference!
• Cheddar (½ pound, cubed): The gooey, melty filling that takes these balls to the next level. Each bite brings a delicious burst of cheesy goodness.
• Egg (1 medium): Used to bind the balls together and help with the coating. It plays a crucial role in achieving the right texture.
• All-Purpose Flour (¼ cup): Provides a light coating that gives a lovely crunch when fried. It’s essential for achieving that perfect bite.
• Oil for frying (4 cups): The vehicle for frying our Bollitos de Yuca to golden perfection. Choose a neutral oil that can withstand high temperatures.

Making Bollitos de Yuca

The process of making Bollitos de Yuca is straightforward and fun! Follow these steps to create your delicious treats.

1. Begin by peeling and chopping the cassava into chunks. Place it in a pot of boiling salted water. You want to cook it until it’s tender, which usually takes about 20 to 25 minutes. Keep an eye on it, ensuring it’s soft enough to easily pierce with a fork.
2. Once tender, remove the cassava from the water and let it cool for a few minutes. Then, using a food processor or a potato masher, puree the cassava until it’s smooth and creamy. This step is crucial for the texture of your Bollitos de Yuca.
3. Next, return to the mixing bowl and add in the butter, curly parsley, and milk. Mix everything together until well combined. This mixture should be creamy and homogenous, so take your time to ensure everything is well incorporated.
4. Season the mixture with salt to taste. Make sure to taste test a little bit so you can adjust it according to your preference. The right amount of seasoning makes a world of difference!
5. Let the mixture cool down to room temperature. This is essential before you start forming the balls, as it will be easier to handle.
6. Once cooled, take about two tablespoonfuls of the mixture in the palm of your hand. Flatten it out gently and place a cube of cheddar in the center. Carefully roll the mixture around the cheese, forming a ball. Repeat this process until all the mixture is used up; you should have a good number of cheesy balls prepared.
7. In a separate bowl, whisk the egg. Take each ball and dip it into the whisked egg, ensuring it’s fully coated. Then, roll the ball in all-purpose flour, shaking off any excess. This coating will help achieve that crispy outer layer when fried.
8. Now, chill the coated balls on a tray and let them sit uncovered for about 2 to 4 hours. This helps them firm up and is a great step if you want to prepare them in advance. You can also freeze them in a lidded container if you wish to keep them longer.
9. When you’re ready to fry, heat the oil in a deep pan to 350 ºF (175 ºC). Carefully lower the balls into the hot oil, ensuring not to overcrowd the pan. Fry them until they are golden brown, about 3 to 4 minutes, turning them occasionally for even cooking.
10. Once golden, use a slotted spoon to remove the fried Bollitos de Yuca from the oil. Place them on a paper towel-lined plate to drain any excess oil. Serve immediately while still warm for the best flavor and texture!

Recipe Variations about Bollitos de Yuca

There are so many fun ways to enjoy Bollitos de Yuca beyond the classic recipe. Here are some variations to consider:

• Spicy Kick: Add some chopped jalapeños or a dash of hot sauce to the mixture for a spicy version of these cheesy balls.
• Herb Infusion: Mix different herbs like cilantro or chives into the cassava mixture for a fresh flavor.
• Stuffed Variations: Instead of just cheese, you can experiment by stuffing the balls with other fillings like cooked spinach or mushrooms.
• Baked Option: For a healthier twist, shape the balls and bake them at 400°F (200°C) until golden brown, flipping halfway through.
• Sweet Version: For a dessert twist, try making sweet potato balls stuffed with cream cheese and a sprinkle of cinnamon.
• Nutty Crunch: Incorporate crushed nuts into the mixture for added texture and flavor.

Perfect Matches for Bollitos de Yuca

Serving Bollitos de Yuca is just as important as making them! Here are some great ideas on how to enjoy them:

• As an Appetizer: Serve them warm with a spicy dipping sauce or a vibrant salsa for a fantastic start to any meal.
• At a Party: These make excellent finger food for gatherings. Arrange them on a platter for guests to enjoy as they mingle.
• With a Salad: Pair with a fresh salad for a light meal. The crunchiness of the salad complements the creamy Bollitos de Yuca perfectly.
• Perfect for Kids: Kids love these cheesy snacks! They’re great for lunchboxes or after-school treats.
• Seasonal Pairings: Enjoy them during the festive season alongside your traditional meals, offering guests a delightful twist.
• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best results.
• Freezing: Freeze uncooked Bollitos de Yuca for up to a month. Just fry them straight from the freezer when you’re ready to enjoy!

FAQ

Conclusion

Bollitos de Yuca are not just a recipe; they are a journey of flavors and memories. They bring a sense of comfort and joy that resonates with anyone who enjoys them. I encourage you to try making them at home and share them with your loved ones. You’ll find that each bite is not just delicious but a wonderful reminder of the joys of cooking and sharing meals with those we cherish.

Bollitos de Yuca

The ultimate comfort food, Bollitos de Yuca are cheesy, crispy, and utterly delicious. Made with simple ingredients like cassava and cheddar, these fried balls are perfect for any occasion. Easy to make and even easier to devour, you'll want to whip up a batch tonight!

Print Recipe Pin Recipe

Prep Time 5 hours hrs 5 minutes mins

Cook Time 25 minutes mins

Total Time 5 hours hrs 30 minutes mins

Course Appetizers, Dinner

Cuisine Latin American

Servings 6 servings

Calories 350 kcal

Equipment

• Skillet
• Whisk
• Peeler
• Large Pot
• Chef's Knife
• Mixing Bowl

Ingredients

  

• 1 pound Cassava (yuca)
• 2 tablespoons Salted Butter (salted)
• 1 teaspoon Curly Parsley finely chopped
• ¼ cup Milk (whole or skim)
• 1 ½ teaspoons Salt (or more, to taste)
• ½ pound Cheddar cubed
• 1 medium Egg
• ¼ cup All-Purpose Flour
• 4 cups Oil for Frying

Instructions

 

• Begin by peeling and chopping the cassava into chunks. Place it in a pot of boiling salted water. You want to cook it until it’s tender, which usually takes about 20 to 25 minutes. Keep an eye on it, ensuring it’s soft enough to easily pierce with a fork.
• Once tender, remove the cassava from the water and let it cool for a few minutes. Then, using a food processor or a potato masher, puree the cassava until it’s smooth and creamy. This step is crucial for the texture of your Bollitos de Yuca.
• Next, return to the mixing bowl and add in the butter, curly parsley, and milk. Mix everything together until well combined. This mixture should be creamy and homogenous, so take your time to ensure everything is well incorporated.
• Season the mixture with salt to taste. Make sure to taste test a little bit so you can adjust it according to your preference. The right amount of seasoning makes a world of difference!
• Let the mixture cool down to room temperature. This is essential before you start forming the balls, as it will be easier to handle.
• Once cooled, take about two tablespoonfuls of the mixture in the palm of your hand. Flatten it out gently and place a cube of cheddar in the center. Carefully roll the mixture around the cheese, forming a ball. Repeat this process until all the mixture is used up; you should have a good number of cheesy balls prepared.
• In a separate bowl, whisk the egg. Take each ball and dip it into the whisked egg, ensuring it’s fully coated. Then, roll the ball in all-purpose flour, shaking off any excess. This coating will help achieve that crispy outer layer when fried.
• Now, chill the coated balls on a tray and let them sit uncovered for about 2 to 4 hours. This helps them firm up and is a great step if you want to prepare them in advance. You can also freeze them in a lidded container if you wish to keep them longer.
• When you’re ready to fry, heat the oil in a deep pan to 350 ºF (175 ºC). Carefully lower the balls into the hot oil, ensuring not to overcrowd the pan. Fry them until they are golden brown, about 3 to 4 minutes, turning them occasionally for even cooking.
• Once golden, use a slotted spoon to remove the fried Bollitos de Yuca from the oil. Place them on a paper towel-lined plate to drain any excess oil. Serve immediately while still warm for the best flavor and texture!

Notes

Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best results.

Freezing: Freeze uncooked Bollitos de Yuca for up to a month. Just fry them straight from the freezer when you’re ready to enjoy!

Variations: Experiment with different herbs, cheeses, and fillings for exciting twists on this traditional recipe.

Keyword Bollitos de Yuca recipe, cheese stuffed yuca balls, easy yuca appetizers, fried cassava balls

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!