👨‍🍳 Instructions

1. 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.

   💡 Tip: Discard the liquid or save it for other uses.
2. 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. 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.

   💡 Tip: The consistency should be firm enough to hold its shape but still moist.
4. 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

   💡 Tip: Use a thermometer to ensure the oil is at the correct temperature.
5. 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. 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

   💡 Tip: Adjust heat as needed to maintain oil temperature and prevent burning.
7. 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. 8

   Serve hot as an appetizer or snack, often accompanied by a spicy dipping sauce or ketchup.

   💡 Tip: Best enjoyed fresh.