Ingredients
Equipment
Method
Directions
- 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.