Maricel Presilla’s Bolitas be Yuca

Name: Maricel Presilla’s Bolitas be Yuca
Yield: Makes about 40 small balls
Cuisine: Cuban
Ingredients: ¼ pound firm aged Cheddar or Gouda, grated or finely shredded; ¼ pound firm aged Cheddar or Gouda, grated or finely shredded; 1 tablespoon melted butter; ¼ teaspoon ground fennel (or anise or Chinese five-spice powder); ¼ teaspoon ground fennel (or anise or Chinese five-spice powder); ¼ teaspoon ground fennel (or anise or Chinese five-spice powder); 2 extra-large or jumbo eggs, lightly blended; ½ teaspoon coarse kosher salt; ½ teaspoon sugar; 1 pound yuca, scrubbed, cut in 3-inch sections, peeled (see Preparation); Corn oil for deep frying

Preparation info

Makes about
40
small balls

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Cuban cook Maricel Presilla adds a subtle undertaste of fennel to this irresistible deep-fried yuca appetizer—gumdrop-chewy inside, firm and crunchy-dry outside. Because of their dense texture, these yuca balls stay warm longer than most fried tidbits.

Ingredients

¼ pound firm aged Cheddar or Gouda, grated or finely shredded
1 tablespoon melted butter

Americas
Africa
Cuba
United States
Florida
Starter
Caribbean
Central America
Vegetarian
Gluten-free

Method

Combine cheese, butter, fennel, eggs, salt, and sugar in small mixing bowl. Grate yuca on medium opening of standing hand grater (you should have about 3 cups, loosely packed). Add to bowl and blend thoroughly.
Heat at least 1 inch oil to 350–375 degrees (preferably in electric frying pan). Form mixture in l-PA-inch balls. Drop into fat. Fry until golden, about