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Yucca croquettes

  • Prep 25 min
  • Total 1 hr 25 min
  • Ingredients 9
  • Servings 5

Ingredients

4
lbs of fresh or frozen yucca
1
lb of cheddar cheese or your preferred cheese
1/4
cup fresh milk
1
egg white
1/4
cup wheat flour, in addition to the necessary amount to cover the mashed yucca
2
garlic cloves
1
teaspoon of chopped parsley
Salt to taste
3
cups of frying oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Use a medium-sized ice cream scoop so the croquettes are all the same size.

Peel and cook the yuccas in plenty of salted water for about 20 minutes or until they are tender. Drain and remove the inner root. Mash the yucca so as to not leave any lumps. Add milk, the egg whites and parsley. Add more salt if necessary. Take the amount desired to make a croquette, and with your finger press the dough in the middle, making a hole. Fill it with cheese and close it carefully. Cover the balls of dough with flour and fry in hot oil. Serve immediately.

Serve with fry sauce.

If you want to achieve a crunchier crust, put the croquettes in the fridge for 1 hour before frying them. Then soak them in beaten egg and cover them with bread crumbs instead of flour.

Directions

  • 1 Peel and cook the yuccas in plenty of salted water for about 20 minutes or until they are tender. Drain and remove the inner root.
  • 2 Mash the yucca so as to not leave any lumps. Add milk, the egg whites and parsley. Add more salt if necessary.
  • 3 Take the amount desired to make a croquette, and with your finger press the dough in the middle, making a hole. Fill it with cheese and close it carefully.
  • 4 Cover the balls of dough with flour and fry in hot oil. Serve immediately.

Peel and cook the yuccas in plenty of salted water for about 20 minutes or until they are tender. Drain and remove the inner root. Mash the yucca so as to not leave any lumps. Add milk, the egg whites and parsley. Add more salt if necessary. Take the amount desired to make a croquette, and with your finger press the dough in the middle, making a hole. Fill it with cheese and close it carefully. Cover the balls of dough with flour and fry in hot oil. Serve immediately.

Rate and Comment

Peel and cook the yuccas in plenty of salted water for about 20 minutes or until they are tender. Drain and remove the inner root. Mash the yucca so as to not leave any lumps. Add milk, the egg whites and parsley. Add more salt if necessary. Take the amount desired to make a croquette, and with your finger press the dough in the middle, making a hole. Fill it with cheese and close it carefully. Cover the balls of dough with flour and fry in hot oil. Serve immediately.