Description
Yuca cheese sticks offer a crispy shell and gooey cheese center, delivering an authentic taste of South American street food in just 50 minutes. A must-try appetizer or snack!
Ingredients
Scale
- 2 pounds fresh or frozen yuca root
- 8 ounces mozzarella cheese, cut into sticks
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano (optional)
- Vegetable or canola oil for frying
Instructions
- Peel, core, and chop yuca into chunks. Boil in salted water for 20-25 minutes until fork-tender. Drain well.
- Mash yuca until smooth and let cool completely.
- Flatten 3 tablespoons of yuca in hand. Place cheese stick in center, wrap yuca around and seal edges. Shape into stick form.
- Beat eggs in a bowl. Mix breadcrumbs, garlic powder, salt, pepper, and oregano in another bowl.
- Dip yuca sticks in egg, then breadcrumb mixture. For extra crunch, repeat dipping process. Chill breaded sticks 15–30 minutes.
- Heat oil to 350°F. Fry 3-4 sticks at a time for 3-4 minutes until golden brown. Don’t overcrowd the pot.
- Drain on paper towels and lightly salt. Serve hot while cheese is melty.
Notes
Use gluten-free breadcrumbs to make these gluten-free. Air fry or bake for a lighter version. Refrigerate un-fried sticks up to 24 hours or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: South American
Nutrition
- Serving Size: 2 sticks
- Calories: 285
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg