Cheesy Yuca Balls with a Chipotle Mayo

• Produce

  • 1 Flat-leaf parsley

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 Chipotle peppers in adobo sauce, whole
  • 1 tsp Lime juice
  • 1/2 cup Mayo, light

• Baking & Spices

  • 1 1/2 tsp Salt
  • 1 Salt and pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 Vegetable or canola oil

• Bread & Baked Goods

  • 2/3 cup Italian-style breadcrumbs

• Dairy

  • 1/2 lb Mozzarella cheese

• Other

  • 2 lbs Yuca (i used goya's frozen yuca

Found on thatovenfeelin.com

Ingredients

• 2 lbs yuca (I used Goyas Frozen Yuca)
• 1½ tsp salt, or more to taste
• 1 tsp sugar
• 3 eggs
• ⅔ cup Italian style breadcrumbs
• ½ lb mozzarella cheese, cubed
• vegetable or canola oil, for frying
• chopped flat leaf parsley, for garnish
• 1-2 whole chipotle peppers in adobo sauce
• ½ cup light mayo
• 1 tsp lime juice
• salt and pepper, to taste

Directions

• Place a large pot of salted water over high heat and bring to a rolling boil. Add the frozen yuca and cook the yuca until fork tender, about 20 to 30 minutes.
• While the yuca is cooking, prepare the chipotle mayo. Add the chipotle peppers, mayonnaise, and lime juice to a blender and pulse until smooth. Add additional chipotle peppers for a spicier sauce, if desired. Season with salt and pepper, to taste. Set aside.
• Once tender, drain and rinse the yuca with cold water. Then, transfer the yuca to a large bowl and mash with a potato masher until smooth and no large pieces remain. Add the 1½ teaspoon of salt and teaspoon of sugar, then stir to combine. Add one of the eggs and stir until just incorporated. Set aside.
• Add the remaining two eggs to a bowl and beat lightly with a fork. Set aside.
• Using your hands, take between 1 and 2 tablespoons of the yuca mixture and flatten it into a disk. Place a cube of mozzarella into the center of the yuca and fold up the sides to form a ball. Place the yuca ball on a plate and repeat with remaining yuca and cheese.
• Once all of the balls have been formed, dredge the yuca balls by first dipping them into the beaten eggs, then into the breadcrumbs.
• Heat the oil to 350 degrees Fahrenheit. Once the oil is hot, fry the yuca balls in batches until they reach a deep golden brown, about 2 to 4 minutes. Place on a paper towel to drain and season immediately with salt. Repeat with remaining yuca balls.
• Serve immediately with a drizzle of chipotle mayo and chopped flat leaf parsley for garnish.