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4.0 from 6 votes

Cheese Stuffed Yuca Balls

These amazing Cheese Stuffed Yuca Balls are crispy, delicate, and so cheesy! Served with a cilantro aioli. Perfect as bite-size appetizers for entertaining

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 45 mins
Servings: 50 balls
Calories: 75 kcal
Course: Appetizer
Cuisine: Peruvian

Ingredients

For Stuffed Yuca Balls
  • 2 lbs yuca peeled
  • 4 tablespoons salted butter
  • 1 cup Sargento® Shredded 4 State Cheddar Cheese
  • 1 cup Sargento® Shredded Sharp Cheddar Cheese
  • 1/2 cup flour
  • salt + 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
  • Juice of 1 lime
  • salt + pepper to taste

Instructions

For Stuffed Yuca Balls
    Cup of Yum
  1. Boil yuca in salted water until fork tender. About 20-25 minutes
  2. Drain the water and remove the center vein from the yuca
  3. Using a potato ricer or food processor, grind the yuca until pureed 
  4. Add salt, pepper, butter, and Sargento® 4 State Cheddar Cheese. Mix well with your hands until combined. Check for seasoning 
  5. 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
  6. In a shallow bowl pour the beaten eggs. In another, the flour
  7. 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 
  8. Place balls on a sheet pan and refrigerate for 45 minutes to 1 hour to firm up
  9. Heat the oil in a large saucepan until the temperature reaches 365 degrees F. 
  10. Fry the yuca balls in batches until golden on all sides. Takes 1-2 minutes per ball. 
  11. Place fried yucas on a cookie sheet lined sheet pan to drain the excess oil
  12. While the other yuca balls are frying, keep the cooked ones warm in the oven at 300 degrees
  13. Serve and enjoy!
For Cilantro Aioli
  1. 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

Calories 75kcal (4%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 7mg (2%) Sodium 43mg (2%) Potassium 55mg (2%) 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

% 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.