Bollitos de yuca recheados com queijo

Ingredientes

• 1 pound cassava ((yuca))
• 2 tablespoons salted butter ((salted))
• 1 teaspoon curly parsley (, finely chopped)
• 1/4 cup milk ((whole or skim))
• 1 1/2 teaspoon salt ((or more, to taste))
• 1/2 pound cheddar (, cubed [0.24 kg])
• 1 egg ( (medium))
• 1/4 cup all-purpose flour
• 4 cups Oil for frying

Modo de preparo

1. 1

   --- 1. Boil yuca ---

2. 2

   Boil yuca: Peel and boil the cassava until it is tender, adding a tablespoon of salt to the water.Take out of the water and puree.

3. 3

   --- 2. Mash yuca ---

4. 4

   Mash yuca: Add the butter, parsley and milk and mix well.Season with salt to taste and let cool down to room temperature.

5. 5

   --- 3. Make balls ---

6. 6

   Make balls: Put two tablespoonfuls of the mixture in the palm of your hand. Flatten it, put a cheese cube in the center and roll around it into a ball.Repeat with the remaining yuca mash.⚠️ The dough will be very sticky. You can grease your hands with a bit of oil to help it if you wish.

7. 7

   --- 4. Coat balls ---

8. 8

   Coat balls: Whisk the egg. Dip the balls into the egg, then into the flour. Coat it with flour and shake off the excess.Chill uncovered for 2-4 hours.💡 If you want to make them well beforehand, you can keep them frozen in a lidded container lined with parchment paper and keep for a couple of days.

9. 9

   --- 5. Fry balls ---

10. 10

    Fry balls: Fry in medium-hot oil (350 ºF [175ºC) over until they are golden brown.⚠️ Be careful with hot oil splatters.Place on a paper towel to drain excess oil.

11. 11

    --- 6. Serve ---

12. 12

    Serve: Preferably serve immediately while still warm.