👨‍🍳 作り方

1. 1

   Once the yuca is boiled and tender, drain it very well and mash it thoroughly until smooth. It's important to remove as much moisture as possible.

   💡 プロのコツ: You can use a potato masher or pass the yuca through a ricer.
2. 2

   In a bowl, combine the mashed yuca, crumbled queso Paraguay, egg, cornmeal, salt, and pepper. Mix until all ingredients are well incorporated and form a cohesive dough.

   💡 プロのコツ: The dough should be firm enough to shape.
3. 3

   Shape the dough into small, oval or round fritters, about 2 inches in diameter.

4. 4

   Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 180°C (350°F).

   💡 プロのコツ: A thermometer is helpful for accurate temperature.
5. 5

   Carefully fry the bollos in batches, without overcrowding the pan, for about 3-4 minutes per side, or until golden brown and crispy.

   💡 プロのコツ: Adjust heat as needed to maintain oil temperature.
6. 6

   Remove the fried bollos with a slotted spoon and drain them on paper towels.

   💡 プロのコツ: This removes excess oil.
7. 7

   Serve hot as a snack or appetizer.

   💡 プロのコツ: They are delicious on their own or with a dipping sauce.