The perfect finger food or snack, these Bollitos de yuca (cheese-stuffed yuca balls) are crispy outside, and soft and cheesy inside. A sure hit with your guests. Learn how to make this easy Dominican hors d'oevre and incorporate them into your party picadera platter.
By - Reviewed: . Original: Nov 5, 2012
Why we ❤️ it
These fried yuca balls are one of those no-frills snacks that we love with a passion and prepare with ingredients found anywhere in our country, even the most remote campo.
Bollitos de yuca remind me of our trips to Santiago as a kid. There was zero chance we'd make that trip and not stop by one of our favorite spots for some cassava balls.
Going around the country, I discovered that this wasn't just a Santiago thing; you're likely to find them anywhere in the country.
Bollitos vs. chulitos
No Dominican dish is complete without a dash of linguistic confusion. This is one I found later in life, but apparently, some people call chulitos bollitos.
I am not sure if it's a regional thing or just confusion in some people's minds, but just so you know, Bollos de Yuca are made with boiled yuca, whereas chulitos are made with raw grated yuca. And these fried yuca balls are typically filled with cheese, but chulitos are traditionally stuffed with meat.
How do you know these?
Cheese-stuffed fried cassava balls.
Serving suggestions
Bollitos are typically served as a snack or finger food. They go great with a Dominican fría (ice-cold beer), or a fruit juice of your choice.
Top tips
- Baked bolillos de yuca: I have been asked many times if it is possible to bake these instead of frying them. The answer is that it didn't work for me, but I have just the recipe for you: try this baked yuca balls recipe instead.
- Chilling: The trick to keep bollitos from breaking apart when you deep fry them is to chill beforehand
- Freezing: Once finished, but before frying them, you can freeze bollitos in a lidded container, and keep them in the freezer for up to a week. Thaw in the fridge before frying them.
About our recipe
There aren't that many ways to make these yuca balls. The basics should be the same, but of course, I've added my own touch to this one (like adding parsley to the dough).
If you add a special touch to your bollitos, I'd love to hear it. Please share in the comments!
Video
Recipe
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Bollitos de Yuca [Video+Recipe] Cheese-Filled Cassava Balls
Ingredients
- 1 pound cassava, (yuca)
- 2 tablespoons salted butter, (salted)
- 1 teaspoon curly parsley, , finely chopped
- ¼ cup milk , (whole or skim)
- 1 ½ teaspoon salt, (or more, to taste)
- ½ pound cheddar, , cubed [0.24 kg]
- 1 egg, (medium)
- ¼ cup all-purpose flour
- 4 cups Oil for frying
Instructions
1. 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.
2. Mash yuca
Add the butter, parsley and milk and mix well.Season with salt to taste and let cool down to room temperature.
3. 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.
4. 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 (you can keep them frozen in a lidded container for a couple of days).
5. Fry balls
- Fry in medium-hot oil (350 ºF [175ºC) over until they are golden brown.Place on a paper towel to drain excess oil.
6. Serve
Preferably serve immediately while still warm.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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