These delicious Croquetas de Yuca will work as an appetizer, snack or as part of a main course. I have a weakness for anything involving yuca or cassava. My mom always included yuca in her dishes and I loved it. I actually prefer yuca over potatoes however my sister, Catalina, hates yuca, so as usual, my poor mother had to contend with the different likes and dislikes of her three children at meal time.
These croquetas are a fantastic finger food and for Colombians, this is a great kind of appetizer as it enables us to dance and eat at the same time . I don’t know if I’ve ever mentioned this before, but for Colombians, a party is not a party if we’re not dancing. Whether it’s morning, afternoon or night, if there is a party, we dance!
- 1 lb yuca or cassava
- 2 beaten eggs
- ½ cup bread crumbs
- Vegetable oil for frying
- Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.
- Drain the yuca and remove any fibers from the center. Transfer to a large bowl and mash.
- Place the eggs in a bowl. Place the bread crumbs in another bowl.
- Form the croquetas using your hands. The shape should be as a small cylinder (see picture)
- Dip the formed croquetas into the beaten eggs covering all sides, and then cover them with bread crumbs.
- Fill a large skillet with oil and heat over medium-high heat to 350°F.
- Place the croquetas into heated oil and fry for 4 minutes or until brown on all sides, turning over once about halfway through.
- Remove from the oil and place on a plate lined with paper towels. Serve with lime wedges and salsa rosada or your favorite dipping sauce.