These fried yuca balls are one of those no-frills snacks that we love with a passion and prepare with ingredients that can be found anywhere in our country, even the most remote campo.
Bollitos de yuca brings me memories of our trips to DR when I was a kid. There was zero chance we’d make that trip and not stop by at one of our favorite spots for some cassava balls. I am a big fan of Cassava. I desired to develop this hometown recipe into a gluten-free and dairy-free recipe.
Bollitos de Yuca
Course: RecipesIngredients
1 lb [0.48 kg] of cassava, (yuca)
2 tablespoons of ghee
A Tablespoons Himalayan salt
1 teaspoon of curly parsley, finely chopped
¼ cup of unsweetened organic coconut milk
1 ½ teaspoon of pink salt, (or more, to taste)
½ lb [0.24 kg] of vegan cheddar, cubed, Or any cheese of your taste
1/3 Cassava flour
1 egg
¼ cup of almond flour
2 tablespoons of coconut oil
Directions
- Boil yuca: Peel and boil the cassava until it is tender, adding a tablespoon of salt to the water.
Take out of the water and puree. - Mash yuca: Add the ghee, parsley, and vegetable milk and mix well.
Season with salt to taste and let cool down to room temperature. - Make balls: Put two tablespoonfuls of the mixture in the palm of your hand. Flatten it, put a cheese cube in the center. and roll around it into a ball.
- Repeat with the remaining yuca mash.
- Coat balls: Whisk the egg. Dip the balls into the egg, then into the flour. Coat it with flour and shake off the excess.
Chill uncovered for 2-4 hours (you can keep them frozen in a lidded container for a couple of days). - Air Fry balls: (350 ºF [175ºC) over until they are golden brown.
These bollitos de yuca (cheese-stuffed fried yuca balls) are crispy outside, soft and cheesy inside. Tag me if you make them.
Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness
Enjoy it!
Xx,