Recipe
1 lb. of yucca
1 small container of mozzarella balls
2 tablespoon salt
1 carrot
1/4 cup of cilantro
1 tablespoon cayenne pepper
1/2 cup of bread crumbs
oil for deep frying
2 eggs
additional 1/2 cup of bread crumbs
Directions
Bring to boil a large pot of water on the stove. Add the two tablespoons of salt to the boiling water. Peel and cube your yucca into 4 inch cubes. Add the yucca to the boiling water.
Once the yucca is fork tender remove from stove and drain. Rinse the yucca under cold running water to remove some of the starchiness from it. If you skip this step you will be fighting with the yucca when its time to roll it.
Add the drained yucca to a food processor or you can use your potato masher. I threw mine in the food processor along with, cilantro, carrot, cayenne pepper and bread crumbs. Pulse until it forms one big ball.
Remove and place in a bowl. At this point if your yucca is still too sticky to roll, add more bread crumbs.
Pinch off a little piece of yucca at a time and roll into a small ball. Flatten this ball in the palm of your hands, stuff the mozzarella inside and re-roll the yucca back into a ball.
Do this until you have used up all the yucca and filled all the balls.
Heat your oil to 325 degrees (I have a deep fryer which I used. If you are using a pot on the stove, use a deep bottom pot and be sure you have enough oil to cover the balls.
Dip the balls into the egg wash and then roll into the bread crumbs. Fry until the balls are golden brown. Drain on paper towels before serving.
This goes great with a nice mango chutney! Enjoy…
