Monday, September 27, 2010
Meatless Monday: Croquetas de Yuca
So, no... I did not make this up. Turns out this is quite common in the Colombian cuisine.
1 lb or more of frozen yuca (you can use fresh peeled yuca)
3 tbsp olive oil or butter
salt and pepper to taste
all purpose flour
2 eggs, beaten
oil for frying
Boil your frozen yuca until tender. Strain and let cool. Remove the center root piece and any other hard pieces. Cut up into small pieces add your olive oil or butter and mash it. Add your salt and pepper to taste. You can used your hands to knead it into a ball making sure the oil and seasonings are distributed evenly. (Sorry, I did not get a picture of this step).
Line up three shallow bowls. In the first one pour some flour. In the second the beaten eggs with a bit of water, and in the third your bread crumbs (I used seasoned bread crumbs which is what I had on hand, but any bread crumbs or cracker meal will do). Using a tablespoon separate a small amount of yuca and roll it into a ball and then a cylinder. Coat it with your flour, then your egg wash, and lastly the bread crumbs. Place onto a plate. Repeat this process until you've used up all your mashed yuca.
In a heavy skillet heat about 1/2 inch of oil, fry your croquetas in small batches, regulating the temperature of the oil so that they don't brown too quickly. Transfer when golden brown to a paper towel lined plate. Serve as is or with your favorite dipping sauce.... in my case, Heinz Ketchup!
This was a very basic recipe. To your mashed yuca you can add ingredients such as garlic, parsley, pepper flakes, chives, etc or if you don't want to go meatless you can add bacon bits or chopped ham. Be creative.