📝 About This Recipe
A quintessential Dominican street food and party favorite, these Bollitos de Yuca are irresistible golden fritters made from a delicate cassava dough. They feature a crisp, crunchy exterior that yields to a silky, buttery center, traditionally stuffed with melting white cheese or savory ground beef. This recipe captures the authentic 'campo' flavor, balancing the earthy sweetness of the yuca with a hint of anise for a truly nostalgic Caribbean experience.
🥗 Ingredients
The Yuca Dough
- 2 pounds Yuca (Cassava) (peeled, woody core removed, and cut into chunks)
- 2 tablespoons Unsalted Butter (at room temperature)
- 1 large Egg (lightly beaten)
- 1/2 teaspoon Anise Seeds (optional, for authentic flavor)
- 1 teaspoon Salt (plus more for boiling water)
- 1 teaspoon Sugar (to balance the starchiness)
- 2-3 tablespoons All-purpose Flour (only if dough is too sticky)
The Filling
- 6 ounces Queso de Freir or Mozzarella (cut into small 1/2-inch cubes)
- 1/2 cup Cheddar Cheese (shredded (optional alternative))
Frying and Finishing
- 3 cups Vegetable Oil (for deep frying)
- 1 sprig Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Place the peeled and cleaned yuca chunks into a large pot and cover with cold water. Add a generous pinch of salt.
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2
Bring to a boil over high heat, then reduce to medium-high and simmer for 20-25 minutes until the yuca is fork-tender but not falling apart.
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3
Drain the yuca immediately. While still hot, use a fork or a knife to remove the tough, woody vein from the center of each piece.
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4
Using a potato masher or a ricer, mash the yuca thoroughly while it is still warm until it is completely smooth and free of lumps.
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5
Add the butter, salt, sugar, and anise seeds to the warm mash. Mix well until the butter is fully incorporated.
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6
Taste the mash and adjust seasoning if necessary. Allow the mixture to cool for about 10 minutes so it doesn't cook the egg instantly.
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7
Fold in the beaten egg. Knead the mixture gently with your hands until a soft, pliable dough forms. If it feels too sticky to handle, add flour one tablespoon at a time.
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8
Take about 2 tablespoons of the dough and roll it into a ball roughly the size of a golf ball.
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9
Using your thumb, make an indentation in the center of the ball. Place a cube of cheese inside.
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10
Carefully pinch the dough over the cheese to seal it completely, then roll it back into a smooth ball or a slightly elongated oval shape.
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11
Repeat until all dough and cheese are used. Place the formed bollitos on a tray lined with parchment paper.
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12
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). The oil should be deep enough to fully submerge the bollitos.
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13
Fry the bollitos in batches of 4 or 5. Do not overcrowd the pan, as this will drop the oil temperature and make them greasy.
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14
Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
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15
Remove with a slotted spoon and drain on paper towels. Serve immediately while the cheese is molten.
💡 Chef's Tips
Always mash the yuca while it is hot; once it cools, it becomes gummy and difficult to work with. If the dough is too soft, refrigerate it for 30 minutes before shaping to make it easier to handle. Ensure the cheese is fully encased in the dough with no cracks, otherwise the cheese will leak out and splatter in the hot oil. For an extra crunchy exterior, you can roll the shaped bollitos in a light dusting of cornstarch before frying. Use a neutral oil with a high smoke point, like canola or peanut oil, for the cleanest flavor.
🍽️ Serving Suggestions
Serve as an appetizer with a side of 'Mayo-Ketchup' (a mix of mayonnaise, ketchup, and a dash of garlic). Pair with a cold glass of Dominican 'Morir Soñando' (orange juice and milk drink) for a classic afternoon snack. Serve alongside a fresh green salad to cut through the richness of the fried dough. These make a great side dish for a traditional Dominican breakfast of Mangú and fried eggs. Offer a spicy cilantro-lime dipping sauce for a modern, zesty twist.