Bolitas de Yuca Apanandas

Breaded Yuca Balls


Preparation info

  • Difficulty


  • 1

    dozen 2 inches balls

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

These yuca balls are eaten alone or as part of a meal. Yuca is very popular in Colombia and, as you can see, I have many recipes for it.


  • 2 pounds peeled yuca*, fresh or frozen
  • teaspoons salt
  • 2 whole eggs
  • 1 cup bread crumbs
  • 3 cups oil for frying


  1. Cut the yuca lengthwise into 1-inch pieces. They will be half-moon-shaped chunks, since yuca is a cylindrical vegetable and is usually cut in long, half-cylinders. Remove the center stem.
  2. In a small stockpot place the yuca and 3 teaspoons of salt, and cover completely with water. Simmer over medium heat until the yuca is so soft that you can insert a knife smoothly into it—about 20 minutes for good yuca. It should feel like a potato when done.
  3. Remove the yuca from the water. Sprinkle with the remaining ½ teaspoon of salt and mash with a potato masher or pass through a molino* (corn mill).
  4. Form balls of about 3 tablespoons of mashed yuca.
  5. Whisk the eggs in a shallow bowl. Place the bread crumbs in another bowl.
  6. Dip the balls first in the eggs and then the crumbs.
  7. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 325°F), add the breaded yuca balls a few at a time and deep fry for 2 to 3 minutes. Remove them with a slotted spoon and drain on paper towels.
  8. Drain on paper towels and serve.