A popular Ecuadorian snack, these delightful bolitos de yuca are savory cassava balls, often deep-fried, with a melted cheese center. They are crispy on the outside and soft and cheesy inside.
Delicious Cassava Dishes
A popular Ecuadorian snack, these delightful bolitos de yuca are savory cassava balls, often deep-fried, with a melted cheese center. They are crispy on the outside and soft and cheesy inside.
Ingredients
- 500 gram cassava peeled and chopped
- 100 gram fresh cheese like queso fresco
- 50 gram all-purpose flour
- 1 tablespoon butter melted
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cup vegetable oil for deep frying (or as needed)
Instructions
- Boil the chopped cassava in salted water until very tender, about 15-20 minutes. Drain well and mash thoroughly with a fork or potato masher until smooth. You can also pass it through a ricer.
- Transfer the mashed cassava to a large bowl. Add the flour, melted butter, salt, and black pepper. Mix well until a soft, pliable dough forms.
- Take a small amount of cassava dough (about 1.5-2 tablespoons) and flatten it in your palm. Place a small dice of fresh cheese in the center.
- Carefully fold the dough around the cheese and roll it into a smooth ball. Repeat with the remaining dough and cheese.
- Heat the vegetable oil in a deep pot or skillet to 350°F (175°C). Carefully place the bolitos de yuca into the hot oil, frying in batches to avoid overcrowding.
- Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot.
Notes
For a healthier option, you can bake these instead of deep-frying. Ensure the cassava is well mashed for a smooth dough. Serve hot with aji (Ecuadorian hot sauce) or a simple salsa.
