Ingredients for servings:


2 Pounds

Peeled yuca*, fresh or frozen

3½ teaspoons salt

3½ Teaspoons


2 whole eggs

2 Whole eggs

1 cup bread crumbs

1 Cup

Bread crumbs

3 cups oil for frying

3 Cups

Oil for frying

  1. 2 Pounds peeled yuca*, fresh or frozen

  2. 3½ Teaspoons salt

  3. 2 Whole eggs

  4. 1 Cup bread crumbs

  5. 3 Cups oil for frying


  1. Cut the yuca* lengthwise into 1-inch pieces. They will be half-moon-shaped chunks, since yuca* is a cylindrical vegetable and is usually cut in long, half -cylinders. Remove the center stem.

    breaded cassava balls
  2. In a small stockpot place the yuca* and 3 teaspoons of salt, and cover completely with water. Simmer over medium heat until the yuca is so soft that you can insert a knife smoothly into it about 20 minutes for good yuca*. It should feel like a potato when done.

    breaded cassava balls2
  3. Remove the yuca* from the water. Sprinkle with the remaining ½ teaspoon of salt and mash with a potato masher or pass through a molino* (corn mill).

    breaded cassava balls3
  4. Form balls of about 3 tablespoons of mashed yuca*.

    breaded cassava balls4
  5. Whisk the eggs in a shallow bowl. Place the bread crumbs in another bowl.

    breaded cassava balls5
  6. Dip the balls first in the eggs and then the crumbs.

    breaded cassava balls6

    breaded cassava balls7
  7. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 325F), add the breaded yuca balls a few at a time and deep fry for 2 to 3 minutes. Remove them with a slotted spoon and drain on paper towels.

    breaded cassava balls8
  8. Drain on paper towels and serve.

    breaded cassava balls10


If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food


Join the newsletter

Flavor in your inbox