Description
Delectable cheesy yuca balls with a chipotle mayo showcase Colombian street cuisine’s irresistible charm. Crispy exterior, creamy interior, and zesty sauce promise a mouthwatering experience you won’t forget.
Ingredients
Scale
- 2 lbs (907 g) yuca (frozen)
- 3 eggs
- 1/2 lb (227 g) mozzarella cheese, cubed
- 2/3 cup (160 ml) Italian style breadcrumbs
- 1.5 tsp (7.5 ml) salt
- 1 tsp (5 ml) sugar
- vegetable or canola oil (for frying)
- 1–2 whole chipotle peppers in adobo sauce
- 1/2 cup (120 ml) light mayo
- 1 tsp (5 ml) lime juice
- salt and pepper (to taste)
- chopped flat leaf parsley (for garnish)
Instructions
- Boil salted water in a large pot over high heat. Submerge frozen yuca and cook until fork-tender, approximately 20-30 minutes.
- Prepare chipotle mayo by blending chipotle peppers, mayonnaise, and lime juice until smooth. Adjust spiciness with additional peppers if desired. Season with salt and pepper. Reserve sauce.
- Drain and rinse yuca with cold water. Transfer to a large bowl and mash thoroughly until no large chunks remain. Mix in salt, sugar, and one egg until well incorporated.
- Separately beat remaining two eggs lightly with a fork.
- Form yuca mixture into small disks using hands. Insert a mozzarella cube in the center, then carefully enclose cheese by folding edges to create round balls.
- Coat each yuca ball by first dipping into beaten eggs, then rolling in breadcrumbs to ensure complete coverage.
- Heat oil to 350°F. Carefully fry yuca balls in batches until achieving a deep golden-brown exterior, roughly 2-4 minutes. Transfer to paper towels to drain excess oil and immediately sprinkle with salt.
- Plate immediately, drizzling chipotle mayo over the top and garnishing with chopped flat leaf parsley.
Notes
- Swap frozen yuca with fresh or boiled yuca for a more authentic texture and richer flavor profile.
- Use gluten-free breadcrumbs to transform this recipe into a celiac-friendly appetizer.
- Experiment with different cheese varieties like pepper jack or sharp cheddar for unique taste combinations.
- Maintain consistent oil temperature around 350°F to ensure crispy exterior and evenly cooked yuca balls without burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 140 mg