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.
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.
Copyright 2013 Cooking Channel, LLC. All rights reserved.