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{Dishes: Bolitas de Yuca with Goya }



I did not reinvent the wheel here with this recipe but changed up a few ingredients and took a simple recipe I have eaten all my life and stepped it up a notch!






^^^ remove these "veins" after pureeing the yuca, makes for a much easier bite! ^^^






Using the Goya frozen yuca saved me having to pick out yuca and peeling it. And if you have played the picking out yuca guessing game and peeled it, you know exactly that I am WINNING here.

Ingredients

1 lb of defrosted Goya yuca - found in your local markets freezer section! (I allow them to defrost in the fridge overnight)

1 tbs Goya Extra Virgin Olive Oil

1 egg, beaten

3 tbsp finely shredded manchego cheese & a little more for topping

1/4 cup of whole wheat panko bread crumbs

2 tbsp whole wheat flour

1 tsp coarse black pepper

salt for water

sufficient vegtable oil for frying. (I don't cover the bolitas in oil and flip them half way)

Recipe

Boil the yuca pieces in enough salted water to cover them completely.

Let it cool slightly.

Puree the boiled yuca in your food processor.

Mix pureed yuca, olive oil, pepper, shredded manchego cheese in mixer or by hand..

Form small balls (bolitas!) of the yuca mix, it should be a doughy consistency but easy to form.

Put egg and 1tbsp of water in a shallow bowl & well mixed breadcrumbs and whole wheat flour in another.

Dip balls into egg and then into the breadcrumbs mixture before placing on a baking sheet and coolling in the fridge for 1-2 hours, (this part is important in keeping them from falling apart and makes it a perfect appetizer to make ahead! I actually placed in a plastic container until the next day, using wax paper to seperate.)

Heat oil thouroughly in deep heavy pot for about 3 - 4 minutes and fry a few at a time for a few minutes on each side, you want them to be a golden brown.

Cover in a good amount of shredded cheese, drizzle with honey and if your adventurerous some red pepper flakes with pair beautifully!!


Perfectly paired with a nice Pinot Gris and your Easter guests will be quite impressed!!! Or better yet bring them with you if you are going somewhere (the reheat nicely in the over and can be tossed in the manchego and honey before serving), I promise your host will name you best guest.

I even think these would be a perfect lunch, with a nice arugula salad dressed in a lemon vinagrette. One I'll be saving in the books since the hubby and the little lady loved them.

If you missed my first post with Goya check it out here!

Here are a few other CBM Dishes you may enjoy!

{Dishes: Black Bean Chicken Soup}

{Dishes: Sweet & Spicy Balsamic Drumsticks}

{It's a Preemie Milestone & Toddler Muffins}

{Dishes: Quinoa & Sweet Potato Enchilada Bowls}

{On The Side: Sneaky Mashed Potatoes}

*This post is sponsored by Goya but all opinions are my own and it has been a product in my home since I was a child. Thanks for supporting the brands that support my blog!*


#dishes

© 2014 by Chic Boston Mama.