By Liliana Moyano for Shine Latina
Croquetas de yuca The best thing about croquetas, a staple food of several Latin countries, is that they can be made out of almost anything.
Last week I had some boiled yucca leftovers from a family barbeque. I found table cream and some shredded mozzarella cheese in the fridge, so I knew I was golden.
I mashed the yucca, mixed it with the cheese and cream, and came up with the most-delicious pan-fried yucca croquettes. I could've had a whole new party and used them as appetizers!
Yucca, crema latina and cheese ready to mix
1 lb. boiled yucca
½ cup crema latina or table cream
½ cup shredded mozzarella
½ cup breadcrumbs
¼ cup canola oil
Try this dish with my guava glazed chicken wings
Croquettes pan frying
Place the yucca on a cutting board and mash it until it becomes a paste. In a bowl, add the crema latina and mozzarella to your yucca paste.
Mold the mixture into small balls, slightly flattened, and sprinkle each one with bread crumbs.
Preheat a pan with oil at medium heat and place the croquetas in, one by one. Fry for 2-3 minutes on each side, until the outside turns golden.
Remove from the pan and place the croquetas on a paper towel to drain them of oil.
Serve and enjoy!
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