If you’re looking for a delightful snack that combines the crispy texture of fried dough with a luscious, cheesy filling, look no further than Bollitos de Yuca (Cheese-Stuffed Fried Cassava Balls). These savory treats are not only delicious but also incredibly satisfying. With their golden exterior and gooey cheddar center, they are sure to become a favorite in your household. Perfect for parties or as a snack, these fried cassava balls are a wonderful way to impress your friends and family.
Imagine biting into a perfectly fried ball, the warmth of the cassava giving way to the melted cheese inside. Whether served with a dipping sauce or enjoyed on their own, Bollitos de Yuca are a treat that everyone will love. Let’s dive in and explore how to make this delectable dish from start to finish.
Why It Works Every Time
The magic of Bollitos de Yuca lies in the combination of ingredients and techniques. Cassava, or yuca, is naturally starchy and has a wonderful ability to hold its shape while providing a soft interior when cooked. Adding salted butter enhances the flavor and texture, while the cheese brings an irresistible creaminess. The egg helps bind everything together, and a touch of parsley adds freshness. When you fry these balls in hot oil, they develop a beautifully crispy outer layer that contrasts perfectly with the melted cheese inside.
Ingredient List
- 1 pound cassava (yuca), peeled and chopped
- 2 tablespoons salted butter
- 1 teaspoon curly parsley, finely chopped
- ½ cup milk (whole or skim)
- 1½ teaspoons salt (or more, to taste)
- 1 pound cheddar, cubed
- 1 egg (medium)
- ¾ cup all-purpose flour
- 4 cups oil for frying
Equipment at a Glance
- Large pot or deep fryer for frying
- Potato masher or food processor for mashing cassava
- Mixing bowl for combining ingredients
- Spoon or ice cream scoop for shaping the balls
- Slotted spoon for removing fried bollitos
- Paper towels for draining excess oil
Directions: Bollitos de Yuca (Cheese-Stuffed Fried Cassava Balls)
Step 1: Prepare the Cassava
Start by bringing a large pot of water to a boil. Add the chopped cassava and boil until tender, about 20-25 minutes. Drain the cassava and let it cool slightly before mashing it with a potato masher or food processor until smooth.
Step 2: Mix the Ingredients
In a mixing bowl, combine the mashed cassava, salted butter, chopped parsley, milk, and salt. Mix well until all ingredients are fully incorporated. The mixture should be smooth and slightly sticky.
Step 3: Add the Egg and Flour
Next, add the egg and flour to the cassava mixture. Mix until a soft dough forms. Be careful not to overmix; you want the dough to be cohesive but not tough.
Step 4: Shape the Bollitos
With your hands, take a small amount of dough and flatten it in your palm. Place a cube of cheddar cheese in the center and fold the dough over to encase the cheese completely. Roll it into a ball shape and set aside. Repeat with the remaining dough and cheese.
Step 5: Heat the Oil
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough in; if it sizzles immediately, the oil is ready.
Step 6: Fry the Bollitos
Carefully add a few bollitos to the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes, or until they are golden brown, turning them occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
Step 7: Serve and Enjoy
Serve your Bollitos de Yuca hot, perhaps alongside a dipping sauce like spicy salsa or garlic mayo. Enjoy the delightful contrast of textures and flavors!
Seasonal Adaptations
- For a spicy kick, consider adding minced jalapeños to the cassava mixture.
- In the fall, you can incorporate pumpkin puree into the dough for a seasonal twist.
- For a cheesy variation, mix different types of cheese such as mozzarella or pepper jack.
- In winter, try adding herbs like rosemary or thyme for a heartier flavor.
Pitfalls & How to Prevent Them
- Ensure the oil is hot enough before frying; if it’s not hot enough, the bollitos will absorb too much oil and become greasy.
- Don’t overcrowd the pot while frying. Cook in batches to maintain the oil temperature.
- Make sure the cassava is well-mashed to avoid lumps in the dough.
- Test one bollito before frying the entire batch to ensure the dough holds together and the cheese melts properly.
Save It for Later
If you have leftover Bollitos de Yuca, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to regain their crispiness. Alternatively, you can freeze the uncooked bollitos for up to a month. Just fry them straight from the freezer when you’re ready to enjoy!
Helpful Q&A
Can I make Bollitos de Yuca ahead of time?
Yes! You can prepare the dough and shape the bollitos ahead of time. Store them in the refrigerator for a day or freeze them for longer. Just remember to fry them when you’re ready to serve.
What can I serve with Bollitos de Yuca?
Bollitos de Yuca pair beautifully with a variety of dipping sauces. Consider serving them with hot sauce, chimichurri, or a creamy garlic dip for a flavor boost.
Can I use other types of cheese?
Absolutely! While cheddar is delicious, you can experiment with other cheeses like mozzarella, gouda, or even a spicy pepper jack for a different flavor profile.
How do I know when the Bollitos are done frying?
The bollitos are done when they are golden brown and float to the surface of the oil. They should also feel firm to the touch.
Ready, Set, Cook
Now that you have the steps and tips to make Bollitos de Yuca (Cheese-Stuffed Fried Cassava Balls), it’s time to gather your ingredients and get cooking! This delicious snack is perfect for sharing, so invite friends or family to join you in the kitchen. The process is enjoyable, and the results are undeniably tasty. Whether you’re making them for a special occasion or a cozy night in, these cheesy cassava balls are sure to impress. Happy cooking!
Bollitos de Yuca (Cheese-Stuffed Fried Cassava Balls)
Ingredients
Equipment
Method
- Start by bringing a large pot of water to a boil. Add the chopped cassava and boil until tender, about 20-25 minutes. Drain the cassava and let it cool slightly before mashing it with a potato masher or food processor until smooth.
- In a mixing bowl, combine the mashed cassava, salted butter, chopped parsley, milk, and salt. Mix well until all ingredients are fully incorporated. The mixture should be smooth and slightly sticky.
- Next, add the egg and flour to the cassava mixture. Mix until a soft dough forms. Be careful not to overmix; you want the dough to be cohesive but not tough.
- With your hands, take a small amount of dough and flatten it in your palm. Place a cube of cheddar cheese in the center and fold the dough over to encase the cheese completely. Roll it into a ball shape and set aside. Repeat with the remaining dough and cheese.
- In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough in; if it sizzles immediately, the oil is ready.
- Carefully add a few bollitos to the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes, or until they are golden brown, turning them occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
- Serve your Bollitos de Yuca hot, perhaps alongside a dipping sauce like spicy salsa or garlic mayo. Enjoy the delightful contrast of textures and flavors!
Notes
- Make sure the oil is hot enough before frying to avoid greasy bollitos.
- Don’t overcrowd the pot while frying; cook in batches.
- Leftover bollitos can be stored in an airtight container in the refrigerator for up to 3 days.
- Uncooked bollitos can be frozen for up to a month; fry them straight from the freezer.
