Crispy Yuca and Cheese Fritters — Buñuelos de Yuca con Queso
Mexican savoury yuca fritters mashed with queso fresco, white onion, and herbs, formed into patties and pan-fried until deeply golden, served with salsa verde, crema, sliced avocado, and pickled jalapeno.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel yuca, cut into 5cm chunks. Finely dice white onion and mince garlic for fritters. Chop cilantro. Crumble queso fresco. Husk and rinse tomatillos. Stem serrano chiles. Rough-chop onion and mince garlic for salsa. Slice avocado. Drain pickled jalapeños.
Boil
Place yuca in a saucepan covered by 4cm water with 2 tsp salt. Boil over high heat 4 minutes, then medium-high 14 minutes until fork-tender. Drain and cool 5 minutes. Pull out woody cores and discard.
Char
Heat a dry skillet over medium-high. Char tomatillos and serrano chiles 5-6 minutes until blackened in patches. Blend with salsa onion, garlic, cilantro, and salt to taste until coarsely textured. Transfer to a bowl.
Build
Mash cooled yuca until smooth. Add queso fresco, diced onion, minced garlic, beaten eggs, cilantro, masa harina, cumin, oregano, salt, and pepper. Mix into a stiff dough. Divide into 8 portions and shape each into a 1.5cm-thick, 7cm-wide patty, pressing edges firmly.
Fry
Heat 120ml oil in a skillet over medium for 90 seconds. Pan-fry patties in two batches of 4, cooking 4 minutes on the first side until deeply golden, then 3 minutes on the second side until crisp. Drain on a wire rack 1 minute between batches.
Plate
Pool salsa verde on plates and arrange fritters on top. Drizzle with crema, scatter avocado, pickled jalapeño, queso fresco, and cilantro. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.