Costa Rican Enyucados
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 416
- Total Fat
- 27
- Saturated Fat
- 5
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 22
- Sodium
- 357
- Total: 1 hr 40 min (includes cooling time)
- Active: 45 min
Ingredients
1 large yucca root (about 32 ounces)
Fine salt
All-purpose flour, for your hands, optional
2 1/2 cups shredded mozzarella (about 10 ounces)
Vegetable oil, for frying
Salsa rosada or preferred dip, for serving, optional
Directions
- To peel the yucca, slice the root in half, then make a cut on the long edge. Peel back the outer skin. Alternatively, use a peeler to remove skin. Slice the yucca into 2-inch rounds.
- Put the yucca in a 3-quart stockpot. Add 1 teaspoon salt and cover with water, about 6 cups. Bring to a boil and simmer until the yucca is very tender, about 30 minutes.
- Drain excess water from the yucca, then mash until a puree is formed. Allow the puree to cool before forming the croquettes.
- Flatten about 1/2 cup (3 to 4 ounces) of yucca in your hands (you can use a bit of flour on your hands or food-safe gloves so the yucca doesn’t stick). Place about 1 ounce of mozzarella in the middle and form the yucca around the cheese into a flat oval patty; set aside. Repeat with the remaining yucca and mozzarella.
- Pour about 1 inch of oil into a frying pan and heat over medium-high heat until bubbling. Carefully place half of the patties in the oil and fry, flipping about halfway through, until golden brown on the outside but still tender on the inside, about 5 minutes per side. Using tongs, remove the enyucados from the oil and allow excess oil to drain; sprinkle with salt. Place the enyucados on a plate covered with a paper towel to absorb additional oil. Repeat with the remaining patties.
- Serve with salsa rosada or your preferred dip, if desired.