- 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
- 1-2 whole chipotle peppers in adobo sauce
- ½ cup light mayo
- 1 tsp lime juice
- salt and pepper, to taste
- 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.
- 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.
- 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.
- Add the remaining two eggs to a bowl and beat lightly with a fork. Set aside.
- 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.
- Once all of the balls have been formed, dredge the yuca balls by first dipping them into the beaten eggs, then into the breadcrumbs.
- 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.
- Serve immediately with a drizzle of chipotle mayo and chopped flat leaf parsley for garnish.
Source:That Oven Feeling
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