These amazing Cheese Stuffed Yuca Balls are crispy, delicate, and so cheesy! Served with a cilantro aioli. Perfect as bite-size appetizers for entertaining
Boil yuca in salted water until fork tender. About 20-25 minutes
Drain the water and remove the center vein from the yuca
Using a potato ricer or food processor, grind the yuca until pureed
Add salt, pepper, butter, and Sargento® 4 State Cheddar Cheese. Mix well with your hands until combined. Check for seasoning
With your hands and roll out 1 tablespoon sized balls. Make a well in the center and add some of the Sargento® Sharp Cheddar Cheese in the middle. Pinch with your hands to close the well and re-shape into a ball
In a shallow bowl pour the beaten eggs. In another, the flour
Place the balls in the egg until coated on all sides. Remove the excess egg and place the balls in the flour. Coat them on all sides and shake the excess flour off
Place balls on a sheet pan and refrigerate for 45 minutes to 1 hour to firm up
Heat the oil in a large saucepan until the temperature reaches 365 degrees F.
Fry the yuca balls in batches until golden on all sides. Takes 1-2 minutes per ball.
Place fried yucas on a cookie sheet lined sheet pan to drain the excess oil
While the other yuca balls are frying, keep the cooked ones warm in the oven at 300 degrees
Serve and enjoy!
Throw all the aioli ingredients in a blender or food processor. Blend until combined. Check for seasoning
Uncooked yuca bowls may be frozen up to two months. When ready to make, simply fry them frozen until golden on all sides.