- 1 pound cassava (yuca)
- 2 tablespoons salted butter
- 1 teaspoon parsley
- ¼ cup milk
- 1 ½ teaspoons salt (adjust to taste)
- cubed white cheddar or similar cheese
- 1 egg
- ¼ cup all-purpose flour
- 4 cups vegetable oil for frying
- Salt the water and boil the yuca. Remove from water and mash or puree.
- Mix in butter, parsley, and milk. Add salt to taste.
- Take two tablespoonfuls of the mixture, flatten it in your palm. Place a cheddar cube in the center and roll it into a ball.
- Whisk the egg. Dip the balls into the egg, then into the flour, coating them thoroughly. Shake off excess flour. Chill uncovered for 2-4 hours (or freeze them in a lidded container for a couple of days).
- Fry in medium-hot oil (350 ºF) until golden brown. Place on a paper towel to drain excess oil.
