n Peru, we buy two varieties of fresh yucca in the markets: white –available year round-, and yellow –which, like yellow potatoes, is creamier, very tender, and seasonal-. No waxed yucca for us, thank you very much! But of course, I’m realistic and know this delicious root can’t be found in its virgin state in a lot of places, so if you don’t, just work a little harder on softening the yucca (and taking out all the hard, fibrous parts), and problem solved.
I promise this will become a favorite snack in your repertoire.
- ½ lb. yucca
- 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
- 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.
- Pass through a ricer. Sometimes you need to do this twice, to get the right consistency.
- 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.
- Whisk the egg lightly. Roll the yuquitas in the egg, then in the flour or panko. Accommodate the yuccas in a plate.
- 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.
- Serve in a dish, accompanied by aji amarillo or rocoto sauce, mayonnaise with herbs, of avocado sauce.