Cassava Cheese Balls
Cassava Cheese Balls
More people need to eat yucca, especially in this form. I boiled some frozen yucca until tender, then mashed with butter and cilantro. The mashed yucca gets rolled into balls, stuffed with a cube of mozzarella, dusted in flour, and fried. The cheese in the center is melted and gooey while the outside is crispy. Serve the cassava cheese balls with salsa rosada.
Equipment
- potato masher
Ingredients
- 1 1/2 cups frozen cassava
- 2 tbsp butter melted
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup cilantro chopped
- 4 oz mozzarella cut into cubes
- 1/2 cup flour
- vegetable oil for frying
Instructions
- Boil the yucca in salted water for 15 minutes until tender. Drain and remove any fibers.
- Mash the yucca with the melted butter, salt, and pepper.
- Mash in the cilantro.
- Roll the dough into balls.
- Stuff a cube of mozzarella into the ball. Seal and roll back into a ball.
- Roll the balls in flour.
- Heat up 2” of vegetable oil in a pot over medium high heat. Cook the cassava balls in batches, making sure to not overcrowd the pot.
- Fry for 6 minutes, occasionally turning. Drain grease on a wire rack.
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