These croquettes are so good that I made them three times in one week. I just couldn’t get enough of them. The crunch on the outside, the smoothness yet firmness on the inside, the wholesome taste made this recipe a winner in my books. Oh, and did I mention how easy they are to make? Colombians eat them as finger food or appetizers, but they also go very well as a side to a main dish of vegetables, meat or fish.
Cassava croquettes
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| Serves | 4-6 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
Ingredients
- 1lb yuca or cassava
- Salt
- 2 beaten eggs
- ½ cup bread crumbs
- Vegetable oil for frying
Directions
| 1. | Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender |
| 2. | Drain the yuca and remove any fibers from the center. Transfer to a large bowl and mash |
| 3. | Place the eggs in a bowl. Place the bread crumbs in another bowl. |
| 4. | Form the croquettes using your hands. The shape should be as a small cylinder (see picture) |
| 5. | Dip the formed croquettes into the beaten eggs covering all sides, and then cover them with bread crumbs. |
| 6. | Fill a large skillet with oil and heat over medium-high heat to 350°F |
| 7. | Place the croquettes into heated oil and fry for 4 minutes or until brown on all sides, turning over once about halfway through |
| 8. | Remove from the oil and place on a plate lined with paper towels in order to absorb the excess oil |
| 9. | Serve |
Note
Adapted from http://www.mycolombianrecipes.com/croquetas-de-yuca-cassava-croquettes
Adapted from http://www.mycolombianrecipes.com/croquetas-de-yuca-cassava-croquettes
Can you do this with yams also and can you use flour instead of breadcrumbs?
Yes you can! The recipe is coming up soon on TF! Stay tuned. The breadcrumbs give a very crunchy texture which flour would fail to do. You can make your own breadcrumbs by grinding/pounding dry toast.
I was just going to say that you can make your own breadcrumbs by grinding/pounding stale bread
🙂