Stuffed Yuca Balls - Yuquitas Rellenas

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 09/21/17
Yuca balls
Bren Herrera
Prep: 40 mins
Cook: 15 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
473 Calories
20g Fat
26g Carbs
46g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 473
% Daily Value*
Total Fat 20g 25%
Saturated Fat 6g 31%
Cholesterol 199mg 66%
Sodium 1423mg 62%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Protein 46g
Calcium 273mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Yuca is a root vegetable, also known as cassava and manioc root. It can be peeled and boiled just like potatoes, and it's a staple food in many parts of South America. These crispy little balls are made by shaping the mashed yuca around a piece of queso fresco, then rolling them in bread crumbs and frying them until golden brown. The result is a crispy shell around a soft starchy filling, with melted cheese in the very middle. Fried yuca balls are excellent dipped in salsa a la huancaína, a spicy cheese sauce.

Ingredients

  • 2 pounds of yuca root
  • 4 ounces queso fresco (cut into 1/2 inch cubes)
  • 1 egg
  • 2 slices of bread
  • 10 saltine crackers
  • 1 bottle vegetable oil for frying
  • Salt and pepper to taste

Steps to Make It

  1. Bring a large pot of salted water to a boil. Peel the yuca root and cut it into 3 inch long pieces.

  2. Add the yuca to the boiling water and cook for about 30 to 40 minutes, until the yuca is very tender and can be easily pierced with a fork. It should be fall apart when poked with the fork.

  3. Drain the yuca in a colander. Remove as many of the woody stems from the center of the root as possible. Pass the yuca through a potato ricer, or force it through a colander, to remove any remaining fibrous strings.

  4. Season the mashed yuca with salt and pepper to taste. Let cool for 10 to 15 minutes.

  5. Place 2 tablespoons of mashed yuca in the palm of one hand. Make a small well in the middle, and place a piece of cheese in the well. Wrap the mashed yuca around the cheese, and roll between your hands to make a round ball. Repeat with the remaining mashed yuca.

  6. In a deep skillet or deep fat fryer, heat 2 inches of vegetable oil to 360 degrees. Fry the yuca balls in batches until lightly golden. Drain on paper towels.

  7. Crack 1 egg into a bowl and whisk lightly with a fork. Process the bread with the crackers.

  8. Roll each ball in the egg and then in the bread/cracker crumbs, until well coated with crumbs.

  9. Fry the yuca balls a second time, just until they are golden brown and crispy. Drain on paper towels and serve warm with huancaína sauce for dipping.

Note: Yuca balls can be kept warm in a 200-degree oven for 30 minutes until ready to serve.

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