Imagine this: you’re lounging poolside at a luxury resort in Costa Rica, the tropical breeze gently swaying the palm trees as you savor a plate of crispy, golden fried yuca balls dipped in a creamy, spicy sriracha mayo. Sounds pretty dreamy, right? Well, guess what? You can recreate this taste of paradise right in your own kitchen!
During my recent trip to Costa Rica, I had the pleasure of indulging in this delicious appetizer at the La Laguna Restaurant at The Springs Resort & Spa. From the first bite, I knew I had to learn how to make these little balls of joy myself. So, after much questioning and recipe-gleaning, I’m here to share the magic with you!
Taste of the Tropics: The Story of Fried Yuca Balls
Yuca, also known as cassava, is a starchy root vegetable native to South America and the Caribbean. It’s a staple ingredient in many Latin American cuisines, and fried yuca balls are a popular street food and restaurant appetizer. The combination of crispy exterior and fluffy interior, along with the dipping sauce options, makes them endlessly versatile and satisfying.
Cassava root has 20 percent of your daily value for vitamin C, and has 12 percent of your daily value of copper.
This recipe isn’t just about replicating a dish; it’s about capturing the essence of a tropical vacation. The fluffy, melt-in-your-mouth yuca paired with the zesty sriracha mayo is a flavor explosion that will transport your taste buds straight to Costa Rica. Plus, it’s surprisingly easy to make, perfect for a fun and delicious weeknight dinner or a unique party appetizer.
I recommend starting with frozen yuca, since it’s easier to find, but you can also use fresh yuca. Serve this with a side of Chipotle Mayonnaise or Sriracha Mayonnaise for a delicious dipping sauce. So, grab your ingredients, crank up the music, and let’s embark on a culinary journey to Costa Rica!
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Fried Yuca Balls (Yuquitas)
Recipe by Jason Hill – CookingSessions.comIngredients
- 16 ounces frozen yuca
- 1/2 pound mozzarella cheese cut into ½ inch cubes
- 2 beaten eggs
- 1/2 cup panko bread crumbs or regular dried bread crumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Fill a large stock pot with water, season with salt, and bring to a boil. Add the yuca and cook about 15-20 minutes, or until tender.
- Drain the yuca and remove any fibers from the middle. Season with salt and pepper, and mash until smooth.
- Place eggs in a shallow casserole dish, and add the panko bread crumbs to another shallow casserole dish.
- Form the mashed cooked yuca into approximately 12 small balls. Flatten, and add a small piece of cheese to the center, then form into balls to completely close in the cheese.
- Dip each yuca ball into the beaten eggs, followed by the panko bread crumbs. Be sure to coat all sides well during both stages.
- Using a deep fryer, cook the balls until they browned on all sides, about 4-5 minutes.
- Remove from the fryer and allow to dry on a paper-towel lined dish.
