📝 About This Recipe
A beloved treasure of Lima’s street food scene, Peruvian Bombas are crispy, golden-fried dough balls made from a silky yucca base rather than traditional flour. Each sphere is stuffed with a savory 'aderezo' of seasoned ground beef, raisins, and olives, creating a complex balance of salty and sweet flavors. These portable delights are the ultimate Peruvian 'antojito,' offering a satisfying crunch that gives way to a melt-in-your-mouth interior.
🥗 Ingredients
The Yucca Dough
- 2 pounds Yucca (Cassava) (peeled and cut into large chunks)
- 1 Egg yolk (at room temperature)
- 2-4 tablespoons All-purpose flour (as needed for binding)
- 1 teaspoon Salt (plus more for boiling water)
The Savory Filling
- 1/2 pound Ground beef (lean or 80/20 mix)
- 1 small Red onion (very finely diced)
- 1 tablespoon Garlic paste (freshly minced)
- 1 tablespoon Aji Panca paste (Peruvian red pepper paste)
- 1/2 teaspoon Cumin (ground)
- 1 Hard-boiled egg (chopped into small pieces)
- 1/4 cup Botija olives (pitted and chopped)
- 2 tablespoons Raisins (soaked in warm water for 5 minutes)
Frying and Assembly
- 3 cups Vegetable oil (for deep frying)
- 1/2 cup Breadcrumbs (panko or fine crumbs for extra crunch)
👨🍳 Instructions
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1
Place the peeled yucca chunks in a large pot of salted water. Bring to a boil and cook for 20-25 minutes until fork-tender but not falling apart.
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2
Drain the yucca and, while still warm, remove the woody central fibrous core. Mash the yucca thoroughly using a ricer or potato masher until completely smooth with no lumps.
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3
Incorporate the egg yolk and salt into the mashed yucca. Gradually add flour one tablespoon at a time until you have a soft, pliable dough that doesn't stick to your hands. Set aside to cool.
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4
Prepare the filling: Heat a tablespoon of oil in a skillet over medium heat. Sauté the diced onions until translucent, about 5 minutes.
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5
Add the garlic paste and Aji Panca paste to the onions. Cook for 2 minutes until fragrant and the oil starts to separate from the paste.
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6
Add the ground beef, cumin, salt, and pepper. Brown the meat thoroughly, breaking it up into fine crumbles with a wooden spoon.
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7
Stir in the chopped raisins and olives. Remove from heat and fold in the chopped hard-boiled eggs. Let the filling cool completely before assembly.
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8
To assemble, take a golf-ball-sized portion of yucca dough (about 2-3 tablespoons) and flatten it into a disc in the palm of your hand.
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9
Place a teaspoon of the beef filling in the center. Carefully fold the edges of the dough over the filling and roll it between your palms to form a smooth, seamless sphere.
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10
Lightly roll each bomba in breadcrumbs for an optional extra-crispy exterior, shaking off any excess.
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11
Heat the vegetable oil in a deep pan or dutch oven to 350°F (175°C). The oil should be deep enough to fully submerge the balls.
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12
Fry the bombas in batches of 3 or 4 to avoid crowding. Cook for 3-5 minutes, turning occasionally, until they reach a deep golden brown color.
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13
Use a slotted spoon to remove the bombas and drain them on a plate lined with paper towels. Serve immediately while piping hot.
💡 Chef's Tips
Ensure the yucca is mashed while hot; if it cools too much, it becomes gummy and difficult to work with. If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping. Don't overfill the bombas, or they may burst open during the frying process. Use a neutral oil with a high smoke point like canola or grapeseed for the cleanest flavor. For a vegetarian version, substitute the beef with a mix of sautéed mushrooms and quinoa.
🍽️ Serving Suggestions
Serve with a side of Salsa Criolla (marinated red onions and lime) to cut through the richness. Provide a small bowl of Aji Amarillo sauce or Huancaina sauce for dipping. Pair with a cold glass of Chicha Morada (purple corn drink) for an authentic street food experience. These make excellent appetizers alongside Peruvian Ceviche. Serve 2-3 bombas per person as a starter or 5-6 as a main lunch portion.