Cheese Stuffed Yuca Balls (Crispy Fried Yuca Balls with Cilantro Aioli)
Cheese stuffed yuca balls that are crispy on the outside and creamy inside. These fried yuca balls are filled with melty cheese and served with cilantro aioli.
Servings 50 balls
Calories 75kcal
Ingredients
For Stuffed Yuca Balls
- 2 lbs Yuca peeled and cut into chunks
- 4 tablespoons Salted Butter
- 1 cup cheddar cheese
- 1 cup sharp cheddar cheese (cubed or shredded)
- 1/2 cup Flour
- Salt + Pepper to taste
- 1 1/2 cups Vegetable Oil for frying
For Cilantro Aioli
- 1/2 cup Cilantro
- 2 cloves garlic
- 1/4 cup Mayonnaise
- 1 tablespoon Olive Oil
- 1 tablespoon Vinegar
- 1/2 teaspoon Cumin
- Juice of 1 lime
- Salt + Pepper to taste
Instructions
- Boil the yuca in salted water until fork tender, about 20–25 minutes
- Drain and remove the tough center fiber from each piece
- Mash or process the yuca until smooth
- Add butter, salt, pepper, and shredded cheddar cheese. Mix until combined
- Scoop about 1 tablespoon of mixture and form a ball. Make a small well in the center and add cheese. Seal and roll into a ball
- Place beaten eggs in one bowl and flour in another
- Coat each ball in egg, then flour, making sure all sides are covered
- Place on a sheet pan and refrigerate for 45–60 minutes to firm up
- Heat oil to 350–365°F
- Fry in batches until golden brown, about 1–2 minutes per ball
- Transfer to a paper towel-lined plate to drain excess oil
- Keep warm in a 300°F oven while frying remaining batches
- Serve warm with cilantro aioli
Cilantro Aioli
- Add all ingredients to a blender or food processor
- Blend until smooth
- Taste and adjust seasoning
Notes
- Remove the fibrous center from the yuca for a smoother texture
- Make sure the balls are sealed to prevent cheese from leaking
- Chill before frying so they hold their shape
- Fry in batches to avoid overcrowding
- These freeze well before frying for up to 2 months
- Make sure the balls are sealed to prevent cheese from leaking
- Chill before frying so they hold their shape
- Fry in batches to avoid overcrowding
- These freeze well before frying for up to 2 months
Nutrition
Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 43mg | Potassium: 55mg | Vitamin A: 80IU | Vitamin C: 3.8mg | Calcium: 37mg | Iron: 0.1mg
