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Bolitas de Yuca (Fried Yuca Balls) Recipe

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Bolitas de Yuca are crispy, golden fried yuca balls stuffed with gooey mozzarella cheese, served with a tangy guava dipping sauce. This popular Latin American appetizer combines creamy mashed yuca with melted cheese, creating a delightful contrast of textures and flavors that’s perfect for sharing or enjoying as a snack.

Ingredients

Main Ingredients

  • 1 lb frozen yuca
  • 4 oz mozzarella cheese, cut into ½ inch cubes
  • Salt and pepper to taste
  • Oil for frying (about 1/2 inch deep in pan)

Guava Dipping Sauce

  • 2 tablespoons guava paste
  • 1/4 cup white vinegar

Instructions

  1. Cook the Yuca: Bring a large pot of water to a boil, adding about a tablespoon of salt. Add the frozen yuca and cook according to package instructions or until fork-tender, approximately 15-25 minutes.
  2. Prepare the Yuca Mash: Drain the cooked yuca and remove the woody stems from the core. Season with salt and pepper, then mash the yuca until smooth, ensuring a creamy texture.
  3. Form the Yuca Balls: Take a heaping tablespoon of the mashed yuca and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center, then pinch the yuca around the cheese to enclose it fully, forming a ball. Repeat this process with the remaining yuca and cheese.
  4. Heat the Oil: In a deep skillet or frying pan, heat oil over high heat until about 1/2 inch deep and hot enough for frying.
  5. Fry the Bolitas: Carefully place the yuca balls into the hot oil. Fry each side for 1-2 minutes, or until they develop a golden brown, crispy exterior. Once done, transfer the bolitas to paper towels to drain excess oil.
  6. Make the Guava Sauce: In a microwave-safe bowl, combine the guava paste and white vinegar. Microwave until the guava paste melts, then stir until the mixture reaches a barbecue sauce consistency. Add more vinegar if needed to thin the sauce.
  7. Serve: Plate the fried bolitas de yuca and serve warm alongside the guava dipping sauce for a delightful appetizer experience.

Notes

  • Make sure to remove the woody core from the yuca as it is not edible.
  • For even cooking, ensure the oil is hot before frying the balls.
  • You can substitute mozzarella with other melty cheeses like queso fresco if desired.
  • The guava sauce can be adjusted in sweetness and acidity by adding more paste or vinegar to taste.
  • To keep bolitas warm before serving, place them on a baking sheet in a low oven (about 200°F) while frying the rest.

Find it online: https://marthatasty.com/bolitas-de-yuca-fried-yuca-balls-recipe/