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Yucca croquettes

Name: Yucca croquettes
Prep time: 25 min
Total time: 1 h 25 min
Yield: 5
Cuisine: Latin American
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

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

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.

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

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.

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

No nutrition information available for this recipe

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.