Cheesy Yuca Balls With A Chipotle Mayo Recipe

Cheesy Yuca Balls With A Chipotle Mayo Recipe

  • 2 lbs yuca (I used Goya's Frozen Yuca)
  • 1½ tsp salt, or more to taste
  • 1 tsp sugar
  • 3 eggs
  • ⅔ cup Italian style breadcrumbs
  • ½ lb mozzarella cheese, cubed
  • vegetable or canola oil, for frying
  • chopped flat leaf parsley, for garnish
For the Chipotle Mayo:
  • 1-2 whole chipotle peppers in adobo sauce
  • ½ cup light mayo
  • 1 tsp lime juice
  • salt and pepper, to taste


  1. Place a large pot of salted water over high heat and bring to a rolling boil. Add the frozen yuca and cook the yuca until fork tender, about 20 to 30 minutes.
  2. While the yuca is cooking, prepare the chipotle mayo. Add the chipotle peppers, mayonnaise, and lime juice to a blender and pulse until smooth. Add additional chipotle peppers for a spicier sauce, if desired. Season with salt and pepper, to taste. Set aside.
  3. Once tender, drain and rinse the yuca with cold water. Then, transfer the yuca to a large bowl and mash with a potato masher until smooth and no large pieces remain. Add the 1½ teaspoon of salt and teaspoon of sugar, then stir to combine. Add one of the eggs and stir until just incorporated. Set aside.
  4. Add the remaining two eggs to a bowl and beat lightly with a fork. Set aside.
  5. Using your hands, take between 1 and 2 tablespoons of the yuca mixture and flatten it into a disk. Place a cube of mozzarella into the center of the yuca and fold up the sides to form a ball. Place the yuca ball on a plate and repeat with remaining yuca and cheese.
  6. Once all of the balls have been formed, dredge the yuca balls by first dipping them into the beaten eggs, then into the breadcrumbs.
  7. Heat the oil to 350 degrees Fahrenheit. Once the oil is hot, fry the yuca balls in batches until they reach a deep golden brown, about 2 to 4 minutes. Place on a paper towel to drain and season immediately with salt. Repeat with remaining yuca balls.
  8. Serve immediately with a drizzle of chipotle mayo and chopped flat leaf parsley for garnish.

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