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!
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.