Pan Fried Yuca Cakes Recipes

BOLITAS DE YUCA Y QUESO (FRIED YUCA BALLS STUFFED WITH CHEESE)

Steps:

• Bring a large pot of water to boil over high heat. Trim the ends of the yuca and peel thoroughly (see Tip). Cut yuca in half crosswise, then quarter each piece lengthwise. (Do your best to make them the same size to ensure even cooking.)
• Add yuca to boiling water and cook until fork tender, 15 to 20 minutes. Drain yuca, then transfer to a large bowl. Using a fork, remove and discard any hard fibers at the center of each piece. While the yuca is still hot, mash it using a large fork or potato masher until mostly smooth (a few chunks are O.K.). Set aside and cool to room temperature, about 20 minutes.
• Add cheese, heavy cream, 1 beaten egg and salt, and mix until well combined. Wetting your hands as necessary to prevent sticking, scoop out about 1/4 cup yuca mixture (it will be soft and sticky) and roll between your palms into golf-ball-size rounds. You should have about 16 balls.
• Separate the flour, panko and the remaining 3 eggs into three shallow containers. Lightly beat the eggs. Working in batches of 2 to 3 balls, dredge each ball in the flour, then the egg, then the panko, making sure it is well coated with each one. Transfer to a large plate and prepare the rest of the balls.
• In a large skillet, heat 1/4-inch vegetable oil over medium-high. (The oil is ready when a pinch of flour sizzles when added to the pan.) Transfer half the yuca balls to the pan and fry, rotating frequently, until golden brown all over, 4 to 5 minutes. Using a slotted spoon, transfer yuca balls to a paper towel-lined plate to drain. Repeat with remaining yuca balls and serve immediately.

PAN DE YUCA

Steps:

• Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
• Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 200°F oven.