Cheese Stuffed Yuca Balls
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4
6 reviews
Good
Cheese Stuffed Yuca Balls
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These amazing Cheese Stuffed Yuca Balls are crispy, delicate, and so cheesy! Served with a cilantro aioli. Perfect as bite-size appetizers for entertaining
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Ingredients
For Stuffed Yuca Balls
- 2 lbs cassava peeled
- 4 tablespoons butter salted
- 1 cup cheddar cheese Sargento, shredded, 4 state
- 1 cup sharp cheddar cheese Sargento shredded brand
- 1/2 cup flour
- salt to taste
- black pepper to taste
- 1 1/2 cups vegetable oil for frying
For Cilantro Aioli
- 1/2 cup cilantro
- 2 cloves garlic
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1/2 teaspoon cumin
- lime juice of 1
- salt to taste
- black pepper to taste
Instructions
For Stuffed Yuca Balls
- Boil yuca in salted water until fork tender. About 20-25 minutes
- Drain the water and remove the center vein from the yuca
- Using a potato ricer or food processor, grind the yuca until pureed
- Add salt, pepper, butter, and Sargento® 4 State Cheddar Cheese. Mix well with your hands until combined. Check for seasoning
- With your hands and roll out 1 tablespoon sized balls. Make a well in the center and add some of the Sargento® Sharp Cheddar Cheese in the middle. Pinch with your hands to close the well and re-shape into a ball
- In a shallow bowl pour the beaten eggs. In another, the flour
- Place the balls in the egg until coated on all sides. Remove the excess egg and place the balls in the flour. Coat them on all sides and shake the excess flour off
- Place balls on a sheet pan and refrigerate for 45 minutes to 1 hour to firm up
- Heat the oil in a large saucepan until the temperature reaches 365 degrees F.
- Fry the yuca balls in batches until golden on all sides. Takes 1-2 minutes per ball.
- Place fried yucas on a cookie sheet lined sheet pan to drain the excess oil
- While the other yuca balls are frying, keep the cooked ones warm in the oven at 300 degrees
- Serve and enjoy!
For Cilantro Aioli
- Throw all the aioli ingredients in a blender or food processor. Blend until combined. Check for seasoning
Notes
- Uncooked yuca bowls may be frozen up to two months. When ready to make, simply fry them frozen until golden on all sides.
Nutrition Information
Show Details
Calories
75kcal
(4%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
43mg
(2%)
Potassium
55mg
(1%)
Vitamin A
80IU
(2%)
Vitamin C
3.8mg
(4%)
Calcium
37mg
(4%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 50balls
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 43mg | 2% |
| Potassium | 55mg | 1% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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