Buñuelos de Yuca with a Twist

Ingredients

• 500g (1.1 lb) yuca, peeled and cut into chunks 500g (1.1 lb) yuca, peeled and cut into chunks
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (100g) grated cheese (queso fresco or mozzarella) 1 cup (100g) grated cheese (queso fresco or mozzarella)
• 2 eggs 2 eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the yuca chunks. Cook until the yuca is tender, about 20 minutes.
2. 2.
   Drain the yuca and transfer it to a mixing bowl. Mash the yuca until smooth.
3. 3.
   Add the cornmeal, grated cheese, eggs, baking powder, and salt to the mashed yuca. Mix well until all the ingredients are fully incorporated.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Take small portions of the dough and shape them into small balls, about the size of a golf ball.
6. 6.
   Carefully drop the buñuelos into the hot oil and fry until golden brown, turning them occasionally for even cooking. This should take about 5-7 minutes.
7. 7.
   Once cooked, remove the buñuelos from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Buñuelos de Yuca warm and enjoy!

Treat your ingredients with care...

• Yuca — Make sure to peel the yuca thoroughly and remove any fibrous parts before boiling. It's important to cook the yuca until it is tender to ensure a smooth dough.
• Cornmeal — Use fine cornmeal for a better texture in the fritters.
• Cheese — Queso fresco or mozzarella work well in this recipe, but you can experiment with other mild cheeses if desired.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of ground cinnamon or nutmeg to the dough mixture.
• Serve the Buñuelos de Yuca with a side of Colombian hot chocolate for a traditional and delicious combination.
• If you prefer a spicier kick, you can add a finely chopped jalapeño or a dash of hot sauce to the dough mixture.
• To achieve a perfectly round shape, wet your hands with water before shaping the dough into balls.
• Leftover Buñuelos de Yuca can be stored in an airtight container and reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Buñuelos de Yuca warm as a delightful appetizer or snack. They are best enjoyed fresh out of the fryer when they are still crispy on the outside and soft on the inside.

Presentation advice

Arrange the Buñuelos de Yuca on a platter and sprinkle them with powdered sugar for an elegant touch. You can also serve them with a side of guava paste or a drizzle of honey for added sweetness.