These delicious crispy balls are made up from yuca (also known as cassava or manioc) and melted cheese. To get these perfect, a deep fat fryer works best, but they can be made using a heavy bottomed frying pan.
Time: 1 hour
1 kg fresh yuca
4 eggs, beaten
½ kg mozzarella cheese, cubed
To start, take a large saucepan and fill with water and the salt. When it boils at the yuca and leave for 15-20 minutes until tender.
Drain the water and mash the yuca. Take the mash and roll into 12 balls. Take each one and flatten with the palm of your hand. Add a few cubes of the cheese in the centre and reroll the balls
Put the egg in one bowl and the breadcrumbs in another. Put the fryer on and heat to 180 °C. Once heated, dip each ball into the egg, then the breadcrumbs and then place into the oil. Cook for five minutes or until they are golden brown. Turn halfway through. Remove and drain on kitchen paper. Eat immediately.
To try bolitas de yuca y queso in Latin America, give one of our specialists a call on +44 (0) 207 407 1478, send us a message here.