Cheese-filled yuquitas
Author: 
Recipe type: Hors d'oeuvres
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ lb. yucca
  • Salt
  • 4 garlic cloves
  • 4 oz. cheese (Cheddar, Mantecoso, firm Mozzarella...)
  • 1 tablespoon chopped parsley leaves
  • 1 teaspoon olive oil
  • 1 egg
  • 1 cup flour or panko
  • ½ cup vegetable oil
  • Chili pepper sauces, to serve
Instructions
  1. Peel the yucca, put in a saucepan in salted water to cover, add the garlic cloves, and cook over high heat, with the lid ajar, until soft when pierced with the tip of a knife. Turn off the heat and let cool in the same water.
  2. Pass through a ricer. Sometimes you need to do this twice, to get the right consistency.
  3. Knead a couple minutes, and take a piece the size of a walnut. Pressing with your hands form a round tortilla, put a square of cheese, a little bit of parsley, and close like a little empanada. You can make them in round or oval shape.
  4. Whisk the egg lightly. Roll the yuquitas in the egg, then in the flour or panko. Accommodate the yuccas in a plate.
  5. Meanwhile, in a frying pan, heat the vegetable oil, and fry the yuccas at high heat, leaving enough room between them, turning them so they can get a nice golden color all around. Transfer to a cooking rack or a dish covered with paper towels, to drain the excess oil.
  6. Serve in a dish, accompanied by aji amarillo or rocoto sauce, mayonnaise with herbs, of avocado sauce.
Recipe by PERU DELIGHTS at https://perudelights.com/stuffed-yuquitas-a-weekend-snack/