Yucca Croquettes, a Latin Favorite for Your Next Party!
By Liliana Moyano for Shine Latina
Croquetas are a very common dish in Latin America. Cubans eat ham or cheese croquettes for breakfast, Colombians eat potato croquettes filled with ground beef, Peruvians eat tuna croquettes to start a meal and Venezuelans eat chicken croquettes during festivities. Leftovers are great to make any type of croquettes.
Last week I had some boiled yucca leftovers from a family barbeque. I looked in my fridge and found some shredded mozzarella cheese and crema latina, a type of table cream. I mashed the yucca and mixed it with the rest of the ingredients and came up with the most delicious pan-fried yucca croquettes. They were perfectly soft in the inside and nice and crunchy outside. They make the perfect appetizer for your next party.
Que comience la fiesta…
Ingredients
(12 croquettes)
1 lb. boiled yucca
½ cup crema latina or table cream
½ cup shredded mozzarella
½ cup breadcrumbs
¼ cup canola oil
Try this dish with my guava glazed chicken wings
Directions
Place the yucca on a cutting board and smash it until it becomes a paste. Place the yucca in a bowl and add the crema latina and mozzarella. Make small circles slightly flattened and cover each one with bread crumbs. Preheat a pan with oil at medium heat and star placing the croquettes one by one. Pan fry for 2-3 minutes on each side or until the outside turns of golden color. Remove from the oil and dry them over a paper towel to remove any excess oil. Serve and enjoy!
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