Cassava Croquettes (Croquetas de Yuca)

I spent the Saturday eventing with some Columbian friends of mines, and their cooking was splendid, that I had to get the recipe for some of their great dishes and so I loved tasting the cassava croquettes.

Cassava Croquettes (Croquetas de Yuca)

1lb yuca or cassava


2 beaten eggs

½ cup bread crumbs

Vegetable oil for frying

Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender. Drain the yuca and remove any fibers from the center. Transfer to a large bowl and mash. Place the eggs in a bowl. Place the bread crumbs in another bowl. Form the croquetas using your hands. Dip the formed croquetas into the beaten eggs covering all sides, and then cover them with bread crumbs. Fill a large skillet with oil and heat over medium-high heat to 350°F. Place the croquetas into heated oil and fry for 4 minutes or until brown on all sides, turning over once about halfway through. Remove from the oil and place on a plate lined with paper towels. Serve with lime wedges and salsa rosada or your favorite dipping sauce.


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