Yuca Bites Recipes

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10 BEST YUCA RECIPE COLLECTION



10 Best Yuca Recipe Collection image

These yuca recipes make the most out of the root vegetable. From fritters to empanadas to waffles, there are plenty of tasty dishes to make with yuca.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Yuca with Garlic Sauce
Fried Yuca With Mojo
Yuca Fritters
Yuca Empanadas
Yuca Waffles
Yuca Chips
Yuca Bread
Yuca Fries
Yuca Hash Browns
Garlic Mashed Yuca Root

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a yuca recipe in 30 minutes or less!

Nutrition Facts :

FRIED YUCA WITH PERUVIAN CHEESE SAUCE



Fried Yuca with Peruvian Cheese Sauce image

Provided by Guillermo Payet

Categories     Food Processor     Cheese     Garlic     Side     Fry     Vegetarian     Yuca     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 13

For sauce
1/2 lb Mexican queso fresco or mild feta cheese, broken into small pieces
1/2 cup half-and-half
1 1/2 tablespoons bottled ajì amarillo purée (available at kitchenmarket.com)
1 garlic clove, peeled and smashed
1/4 teaspoon black pepper
For yuca
2 lb fresh yuca (cassava) or 1 1/2 lb frozen peeled yuca (not thawed)
About 6 cups vegetable oil
1/4 teaspoon salt
Garnish: fresh lime wedges (preferably Key limes)
Special Equipment
a deep-fat thermometer

Steps:

  • Make sauce:
  • Pulse together sauce ingredients in a food processor until smooth.
  • Fry yuca:
  • If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.
  • Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.)
  • Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer.
  • Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.

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



Bolitas de Yuca y Queso (Fried Yuca Balls Stuffed With Cheese) image

Yuca, also known as cassava, is a root vegetable used around the world to make many beloved regional dishes as well as flour, tapioca and even laundry starch. It is similar to the potato, but it is harder, has a thicker brown skin and has a tough fiber running through its center. It often has a subtly floral, lightly sweet taste. Here, yuca is boiled, mixed with loads of mozzarella, then fried until golden brown to make bolitas de yuca y queso, a popular dish in Latin America that is also known as yuquitas rellenas or bollitos de yuca. The crunchy panko coating complements the creamy, melty center. For this particular recipe, fresh yuca works best. Frozen yuca retains too much water and could make the bolitas too mushy to hold their shape.

Provided by Kiera Wright-Ruiz

Categories     dinner, snack, finger foods, project, vegetables, main course, side dish

Time 1h

Yield 16 balls

Number Of Ingredients 8

1 1/4 pounds fresh yuca
1 cup shredded mozzarella (about 4 ounces)
1/4 cup heavy cream
4 eggs
3/4 teaspoon kosher salt
1/2 cup all-purpose flour
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying

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.

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