Yuca Balls Stuffed with Cheese Recipe
Ingredients
- 1 pound frozen or fresh yuca, peeled
- 2 beaten eggs
- ½ cup bread crumbs
- ½ pound mozzarella cheese, cubed
- Vegetable oil for frying
- Guacamole for serving
Instructions
- 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 breadcrumbs in another bowl.
- Form 12 balls with the mash. Flatten them with your hands and place 1 piece of cheese in the center and form the ball again to cover the cheese.
- Dip the balls into the beaten egg covering all sides, and then cover them with breadcrumbs.
- Fill a large skillet with oil and heat over medium-high heat to 350F. Place the balls 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.
Notes
*Keep them in fridge in a sealed container up to 3 days.
*These yuca balls can be baked on a cooking sheet at 400 F degrees for 15 minutes or till crispy.
*These balls will keep frozen for up to 3 months.
Nutrition
Calories: 145kcalCarbohydrates: 18gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 42mgSodium: 167mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 172IUVitamin C: 8mgCalcium: 114mgIron: 1mg
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