Dominican Republic 365
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Dominican Republic 365
“Bollitos”
Crispy yuca bites from an ancient tradition
Bollitos de Yuca are golden, deep-fried balls made from mashed yuca (cassava) that are crispy on the outside and soft, chewy, and slightly sticky on the inside. The yuca is boiled until tender, mashed with salt and sometimes a touch of garlic, formed into small balls, and fried until they develop a beautiful golden crust.
Some versions are stuffed with seasoned ground beef or cheese, creating a delightful surprise inside the crispy yuca shell. These stuffed bollitos are particularly popular as appetizers at restaurants and as party snacks. The plain version is often served as a side dish or accompaniment to stewed meats.
Yuca has been a staple food on the island of Hispaniola since the time of the Taino, who cultivated it extensively and used it to make casabe bread. Bollitos de yuca continue this ancient tradition of yuca-based foods, transforming the humble root vegetable into an irresistible fried snack.
Peel 1 kg yuca, cut into chunks, and boil in salted water 20 to 25 minutes until fork-tender.
Drain well and mash the hot yuca with a fork or potato masher until smooth, pulling out any tough fibrous cords.
Season the mash with salt and one minced garlic clove, then let it cool about 10 minutes until easy to handle.
For a filled version, cook ground beef with a little sofrito in a skillet over medium heat 8 to 10 minutes until browned and dry, then let it cool; for a cheese version, cut cheese into small cubes.
Scoop a portion of mash into your palm, flatten it, place a spoonful of filling in the center if using, then fold the mash around it.
Roll each portion between your hands into a smooth ball about the size of a golf ball.
Heat vegetable oil about 5 cm deep in a pot to 175C.
Fry the balls in batches 4 to 6 minutes, turning occasionally, until deep golden and crisp outside.
Lift out with a slotted spoon, drain on paper towels, and serve hot.
A home-style reference method; every family and kitchen has its own version.
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