These Bollitos de Yuca (Cheese-Filled Cassava Balls) are crispy outside, soft and cheesy inside. A sure hit with your guests.
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Bollitos de Yuca (Cheese-Filled Cassava Balls) is one of those no-frills dishes that we love with a passion and prepare with ingredients that can be found anywhere in our country, even the most remote campo.
This is a dish that brings me memories of our trips to Santiago when I was a kid. There was zero chance we’d make that trip and not stop by at one of our favorite spots for some Bollitos de Yuca.
Going around the country I discovered that this wasn’t a Santiago thing, you might possibly find it anywhere in the country.
Bollitos de Yuca vs. Chulitos
No Dominican dish is complete without a dash of linguistic confusion. This is one I’ve found later in life, but, apparently, some people call chulitos bollitos. I am not sure if it’s a regional thing or just confusion in some people’s mind, but just so you know: Bollos de Yuca are made with boiled yuca, whereas chulitos are made with raw grated yuca. And these fried yuca balls are typically filled with cheese, whereas Chulitos are typically stuffed with meat.
How do you know these cheese-stuffed yuca balls? I’d love to hear it.
Bollitos de Yuca Recipe (Cheese-Filled Cassava Balls)
- 1 lb [0.48 kg] of cassava (yuca)
- 2 tablespoons of butter
- 1 teaspoon of curly parsley , finely chopped
- 1/4 cup of milk
- 1 1/2 teaspoon of salt (or more, to taste)
- 1/2 lb [0.24 kg] of cheddar , cubed
- 1 egg
- 1/4 cup of flour
- 4 cups Oil for frying
- Peel and boil the cassava until it is tender, adding a tablespoon of salt to the water.
- Take out of the water and puree.
- Add the butter, parsley and milk and mix well.
- Season with salt to taste and let cool down to room temperature.
- Put two tablespoonfuls of the mixture in the palm of your hand. Flatten it, put a cheese cube in the center and roll around it into a ball.
- Repeat with the remaining ingredients.
- Whisk the egg. Dipp the balls into the egg, then into the flour. Coat it with flour and shake off the excess.
- Chill uncovered for 2-4 hours (you can keep them frozen in a lidded container for a couple of days).
- Fry in very hot oil over medium heat until they are golden brown.
- Place on a paper towel to drain excess oil.
- Serve immediately.