Ingredients for servings:

yuca

2 Pounds

Peeled yuca*, fresh or frozen

3½ teaspoons salt

3½ Teaspoons

Salt

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


Instructions:

  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.

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  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.

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  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).

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  4. Form balls of about 3 tablespoons of mashed yuca*.

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

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  6. Dip the balls first in the eggs and then the crumbs.

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  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.

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  8. Drain on paper towels and serve.

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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

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