Yuca Balls, fried yuca balls, are a very popular dish in various regions of Peru, often prepared for parties, family gatherings, and especially on special occasions like Christmas and Easter.
Yuca is a fundamental tuber in Amazonian and coastal Peruvian cuisine and is used in many traditional recipes.
These balls are a tasty and simple way to enhance yuca, combined with local fresh cheese, a typical ingredient of the Andean and Amazonian villages.
The preparation has been passed down through generations and is appreciated for its versatility and delicate flavor.
Peruvian Yuca Balls differ from versions in other South American countries in some key aspects:
1. Ingredients:
In Peru, local fresh cheese (queso fresco or serrano) is used, giving it a typical texture and flavor. In other countries, they might use different types of cheese or no cheese at all.
Corn flour is often used for breading, while elsewhere breadcrumbs or wheat flour is used more often.
2. Preparation:
The yuca is boiled and mashed into a very fine Peruvian puree, mixed with eggs and cheese, creating a soft but moldable dough. In other versions, there might be the addition of different spices or herbs.
Frying is done in hot oil for an external crispness that contrasts with the softness inside.
3. Cultural Context:
In Peru, they are often prepared as an appetizer or snack on festive occasions and represent a typical use of yuca in Amazonian and Andean regions, also linked to Christmas and family traditions.
In other countries, like Colombia or Venezuela, similar versions may exist, but with different names or ways of accompanying them.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Frying, Boiling
- Cuisine: Peruvian
- Seasonality: All seasons, Christmas
Ingredients
- 2.2 lbs yuca
- 7 oz queso serrano or queso fresco (or feta)
- 2 to taste eggs
- to taste corn flour (or breadcrumbs)
- to taste seed oil
- to taste salt and pepper
Steps
1. Prepare Yuca:
Peel the yuca, cut into pieces, and boil in plenty of salted water until very tender (about 20-30 minutes). Drain well.
2. Dough:
Pass the cooked yuca through a potato masher or blend until obtaining a smooth puree, let cool.
3. Add Cheese and Eggs:
Add crumbled fresh cheese and eggs to the yuca puree, then salt and pepper to taste. Mix well until obtaining a compact but soft dough.
4. Form the Balls:
Take a small portion of the dough, form balls (diameter about 1.5-2 inches). If you want, you can put a small piece of cheese in the center before closing.
5. Breading: Roll each ball in corn flour or breadcrumbs.
6. Frying:
Heat plenty of oil in a pan and fry the balls until golden, turning them to cook evenly (about 3-4 minutes per side).In air fryer: 356°F for 15 minutes.
7. Drain and Serve:
Drain on absorbent paper and serve hot, accompanied by spicy sauce or ají.
Peruvian Sauces Served with Yuca Balls
The Peruvian version of yuca balls is often served with a typical sauce that enhances the flavor.
The most common sauce is a aji amarillo sauce (a type of Peruvian yellow pepper), mixed with mayonnaise or yogurt, lime, garlic, and cilantro, giving a creamy, spicy, and fresh touch.
Other common sauces include:
• Ají verde sauce (spicy green sauce made with peppers, cilantro, and lime)
• Spicy tomato sauce
• Yogurt sauce with herbs
FAQ (Frequently Asked Questions)
What are the differences between Peruvian yuca balls and Colombian and Venezuelan ones?
Here is a comparison between Peruvian Yuca Balls and similar versions in other South American countries:
1. Yuca Balls (Peru)
• Main ingredients: boiled and mashed yuca, Peruvian fresh cheese (queso fresco or serrano), eggs, salt, pepper.
• Dough: soft, with yuca puree and cheese.
• Cooking: fried in hot oil until crispy golden brown.
• Notes: corn flour for breading is common, adds crispness. Served as an appetizer or snack.
• Context: traditional dish, widespread in Amazonian and Andean regions, also at parties and Christmas.
2. Yuca Balls (Colombia / Venezuela)
• Main ingredients: boiled yuca, cheese (often queso costeño or queso blanco), sometimes added spices or herbs.
• Dough: similar, but may be drier or more compact.
• Cooking: fried, sometimes also baked.
• Notes: in Colombia often served with spicy sauces or guacamole, more flavorful. In Venezuela, very popular as street food.
3. Macaxeira frita or bolinhos de manioca (Brazil)
• Main ingredients: boiled yuca, cheese (sometimes requeijao or mozzarella), eggs.Can Colombian carimanolas be considered the Colombian version of yuca balls?
Colombian carimanolas are a dish made with stuffed yuca, so they can be considered a variant or “cousin” of yuca balls, but not exactly the same thing.
Main differences:
• Carimanolas: are cylindrical or bag-shaped, made with mashed yuca, primarily stuffed with meat (often beef or chicken), cheese, or other fillings, then fried. They have a more substantial filling.
• Yuca Balls: are smaller balls, usually with a simpler filling (cheese or sometimes nothing), more of a snack or appetizer.
In summary, carimanolas are a more “stuffed” and substantial version, typical of Colombia, while yuca balls are lighter and more widespread in different regions with various variants.
