Crispy Yucca With Cheese Recipe

Prepare and boil yucca

Rinse and peel the yucca. Cut into 2–3 inch pieces and remove the fibrous core from the center of each piece. Place the pieces in a large pot, add 2 liters of cold water and 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender and easily pierced with a fork, 20–25 minutes.

Drain and mash

Drain the cooked yucca well and return to the pot off the heat to evaporate excess moisture for 2 minutes. While warm, remove any remaining fibrous core. Add 2 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Mash the yucca with a potato masher or fork until smooth with a few small lumps (do not overwork into gluey texture). Let cool until easy to handle, about 10 minutes.

Form cheese-filled patties

When the mashed yucca is warm (not hot), stir in 1/2 cup shredded mozzarella and 1/4 cup crumbled queso fresco into the mash to create a slightly cheesy base. In a small bowl whisk 1 large egg. Place 1/2 cup of the mashed yucca in your palm, flatten into a 3-inch disk, add about 1 to 2 tablespoons of shredded mozzarella plus 1 tablespoon queso fresco in the center, then fold the edges over and reshape into a tight ball or patty so the cheese is fully enclosed. Repeat to make 8 medium patties. If the mixture seems too sticky to hold, mix in up to 1/2 cup all-purpose flour a few tablespoons at a time until it holds shape. Lightly dust formed patties with a tablespoon of flour to prevent sticking.

Heat oil and fry

Pour vegetable oil into a heavy skillet or pot to reach about 1/2 inch depth (or 1–2 inches for deeper frying). Heat oil to 175°C (350°F) over medium-high heat. Carefully add 2–3 patties without crowding, fry until golden brown and crisp on the bottom, about 3–4 minutes, then flip and fry the other side 2–3 minutes. Use a thermometer to keep oil temperature steady; adjust heat as needed. Transfer cooked patties to a paper towel-lined tray to drain. Fry remaining patties in batches. If you used deeper oil, fry 3–4 minutes total, turning once.

Finish and garnish

While still warm, sprinkle the patties with chopped cilantro or parsley if using. Serve immediately so the cheese inside is warm and gooey. Offer lime wedges alongside for squeezing.

Make tamarind base

If using tamarind pulp, soak 2 tablespoons pulp in 1/2 cup warm water for 10 minutes, then press through a fine sieve to extract concentrate. If using ready concentrate, combine 3 tablespoons tamarind concentrate with 1/2 cup warm water in a small saucepan and whisk to combine.

Simmer and season

Add 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, 1/4 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (optional), and 1/4 teaspoon salt to the pan. Bring to a gentle simmer over medium-low heat and cook, stirring, until slightly thickened and glossy, about 4–6 minutes. Taste and adjust: add more sugar for sweetness, vinegar for brightness, or a pinch more salt or soy for savory balance.

Cool and serve

Remove from heat and let the sauce cool slightly; it will thicken a bit as it cools. Transfer to a serving bowl or squeeze bottle for plating.

Arrange 2–3 crispy yucca patties per person on a serving plate. Spoon tamarind sauce alongside or drizzle lightly over the patties. Garnish with chopped cilantro/parsley and lime wedges. Serve immediately while cheese is warm and saucy.