Yuca rellena con queso
Instructions:
Prepare the yucca:
Peel the cassava and cut it into large pieces. The skin is tough, so be sure to remove the entire outer layer.
Boil a large pot with water and salt. Add the yucca pieces and cook over medium-high heat for 15-20 minutes, or until tender. You can check the doneness by poking a piece with a fork; It should be soft but not crumbly.
Once cooked, drain the cassava and let it cool slightly. Next, remove the central fiber that may remain in the center of the pieces.
Prepare the filling:
Crumble the cheese into small pieces or grate if necessary.
In a bowl, mix the cheese with a pinch of salt and pepper. If the cheese is very salty, adjust the salt to taste.
Form the stuffed yuccas:
Flatten the pieces of cooked cassava to form a kind of thick puree. You can use a fork or a masher.
Place a portion of the cheese mixture in the center of each piece of yucca. Close the yuca around the cheese, forming a ball or croquette. Make sure the cheese is completely covered by the cassava.
Breading (optional):
If you want a crispy exterior, dip the cassava balls in the beaten egg and then in the breadcrumbs, coating them completely.
Fry the yuccas:
Heat enough oil in a large skillet over medium-high heat. There should be enough oil so that the cassava balls float when fried.
Fry the cassava balls in the hot oil until golden and crispy on the outside, about 3-4 minutes. Don’t put too many balls in the pan at once to prevent the oil from cooling.
Remove the cassava balls with a slotted spoon and place them on absorbent paper to remove excess oil.
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