This recipe plays to yucca's strength. Once it is boiled, its starchy nature makes the ultimate binder-no need for flour, egg, breadcrumbs, etc. Just add whatever flavors you like or have handy: spices, cheese, even leftover braised meats or taco filling.
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Put the yucca in a medium saucepan with cold water to cover over medium-high heat, cover and bring to a boil. Cook until the yucca is soft, about 30 minutes. Strain through a colander and let sit until cool enough to handle, about 5 minutes. Return the yucca to the saucepan and mash with a potato masher until uniform in texture; do not worry if some of the pieces are a bit lumpy. Season with 1 1/2 teaspoons salt.
Roll rounded tablespoon-sized scoops of yucca into balls and place on a sheet pan. Make an indention in each ball with your thumb, stuff the hole with a large pinch of cheese, then pinch each ball closed and roll to smooth the edges.
Crack the egg into a small bowl and whisk in 1 tablespoon water to make an egg wash. Put the breadcrumbs in a second small bowl. Roll each ball until coated in the beaten egg and then in the breadcrumbs. Drop 5 or 6 yucca balls into the oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Repeat with the remaining balls. Serve the fritters hot with lime wedges or fresh mojo sauce.
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