Recipe courtesy of Elias Martins and Ben Googins
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Total:
49 min
Prep:
20 min
Inactive:
10 min
Cook:
19 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup milk
  • 1 cups water
  • 1/4 cup corn oil
  • 1/2 teaspoon salt
  • 2 1/2 cups yucca flour (also known as tapioca or manioc starch)
  • 2 eggs
  • 1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F.

Boil milk, water, oil and salt in a large pot. Turn off the heat. 

Mix in the tapioca starch with a heavy spoon or spatula. Cook's Note: Do not use a whisk. 

Mix quickly as the mixture will become very thick and sticky quickly. Mixing the batter will become increasingly difficult. Allow this mixture to cool for 10 minutes. 

Add 2 eggs to the mixture, mixing it in well. Once thoroughly combined, mix in the Parmesan cheese. 

Line a pan or cookie sheet with parchment paper. Knead the dough on a flat surface and roll small, 2-ounce balls of dough with your hands. Place each ball about 2-inches apart on parchment-lined pan and bake for 18 to 20 minutes. Enjoy while hot. Alternately, the dough can be frozen for future use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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