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Bollos Dominicanos
Savory fried fritters made from grated yuca (cassava) and seasoned with herbs and spices. They are a popular appetizer or snack, often served with a side of dipping sauce.
🧂 Ingrédients
- 2 lbs Yuca (Cassava)(peeled and grated)
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Cilantro(chopped)
- 2 tbsp Parsley(chopped)
- 1 large Egg(beaten)
- 1/4 cup All-purpose flour(or as needed)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(or to taste)
- for frying Vegetable oil
👨🍳 Instructions
- 1
Place the grated yuca in a cheesecloth or clean kitchen towel and squeeze out as much excess moisture as possible. This is crucial for crispy bollos.
💡 Conseils de pro: Discard the liquid or save it for other uses. - 2
In a medium bowl, combine the squeezed grated yuca, finely chopped onion, minced garlic, chopped cilantro, chopped parsley, beaten egg, salt, and pepper.
- 3
Gradually add the all-purpose flour, mixing until the batter just comes together and can be formed into shapes. Be careful not to add too much flour, as it can make the bollos dense.
💡 Conseils de pro: The consistency should be firm enough to hold its shape but still moist. - 4
Heat about 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches approximately 350°F (175°C).
⏱️ 5-7 minutes💡 Conseils de pro: Use a thermometer to ensure the oil is at the correct temperature. - 5
Carefully drop spoonfuls of the yuca mixture into the hot oil, or shape them into small oval or round patties with your hands.
- 6
Fry the bollos for about 3-4 minutes per side, or until golden brown and cooked through. They should be crispy on the outside.
⏱️ 6-8 minutes per batch💡 Conseils de pro: Adjust heat as needed to maintain oil temperature and prevent burning. - 7
Remove the fried bollos with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
- 8
Serve hot as an appetizer or snack, often accompanied by a spicy dipping sauce or ketchup.
💡 Conseils de pro: Best enjoyed fresh.
💡 Conseils de pro
- ✓Ensure the yuca is well-drained to avoid soggy bollos.
- ✓Don't make the batter too dry; it should be pliable.
- ✓Maintain consistent oil temperature for even cooking.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of cumin for a different flavor profile.
- Incorporate finely chopped cooked ham or shredded chicken into the batter.
- Serve with a side of avocado salsa or a garlic-lime dipping sauce.