🧂 Ingredients
- 500 g Yuca (cassava)(peeled and boiled until very tender)
- 150 g Queso Paraguay(crumbled (or a firm, salty white cheese))
- 1 large Egg
- 3 tbsp Cornmeal (harina de maíz)
- 1/2 tsp Salt(or to taste)
- 1/4 tsp Black pepper(freshly ground)
- for frying Vegetable oil
👨🍳 Instructions
- 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.
💡 Tip: You can use a potato masher or pass the yuca through a ricer. - 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.
💡 Tip: The dough should be firm enough to shape. - 3
Shape the dough into small, oval or round fritters, about 2 inches in diameter.
- 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).
💡 Tip: A thermometer is helpful for accurate temperature. - 5
Carefully fry the bollos in batches, without overcrowding the pan, for about 3-4 minutes per side, or until golden brown and crispy.
💡 Tip: Adjust heat as needed to maintain oil temperature. - 6
Remove the fried bollos with a slotted spoon and drain them on paper towels.
💡 Tip: This removes excess oil. - 7
Serve hot as a snack or appetizer.
💡 Tip: They are delicious on their own or with a dipping sauce.
💡 Pro Tips
- ✓Ensure the yuca is completely dry after boiling to achieve the best texture.
- ✓Do not over-mash the yuca, as it can become gummy.
- ✓Fry in batches to ensure even cooking and prevent the oil temperature from dropping too much.
- ✓The cheese should be salty to provide flavor.
🔄 Variations
- Add finely chopped herbs like parsley or chives to the dough.
- Incorporate a small amount of finely minced onion or garlic.
- For a spicier version, add a pinch of red pepper flakes.