Loaded Yuca Tots

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Growing up, I always looked forward to visits from my abuela and her delicious home cooking. Her meals were never complete without the fresh and crispy fried yuca! What exactly is yuca? Yuca is the root of the Cassava plant. While the flavor is much different, it is often compared to potatoes and has a mild, sweet and slightly nutty taste. It is perfect fried, boiled, as chips, in soups and so much more. While I typically eat it simple and fried, these loaded yuca tots are definitely a tasty take on the American-favorite tater tots. 

For the Yucca Tots

2 large yuca roots, peeled and cut into large chunks
2 tablespoons flour
½ cup parmesan cheese
Salt/pepper 
2 eggs, beaten
2 cups breadcrumbs 

 

For the Toppings

4 tablespoons guacamole
4 tablespoons fresh pico de gallo or salsa
2 tablespoons cotija cheese
5 tablespoons sour cream
1 tablespoon canned chipotle peppers, chopped
½ tablespoon lime zest
2 tablespoons fresh cilantro

1. Fill a large pot with salted water and bring to a boil. Once boiling, add the yucca chunks and boil for 5-6 minutes until fork tender, but not too soft. Place the yuca in an ice bath and let cool. While the yuca cooks, preheat the oven to 400 degrees.
2. Using the medium side on a cheese grater, grate the yuca and place in a bowl.
3. Add the flour, parmesan cheese, salt and pepper to the yuca. Mix together until a dough forms.
4. Shape the dough into small “tots.” Evenly toss in the beaten egg and then lightly toss in the breadcrumbs to evenly coat each yuca tot.
5. Place each yuca tot on a greased baking sheet. Spray or lightly coat with oil and bake for 15-17 minutes, or until crispy. Season with salt. Note: you can also fry the yuca tots. Allow the yuca tots to cool.
6. Place the sour cream, chipotle peppers, lime zest, salt and pepper in a food processor. Pulse until smooth.
7. Assemble the yuca tots on a serving dish. Top with guacamole, pico de gallo, chipotle lime sour cream, fresh cilantro and cotija cheese. Enjoy!

Elizabeth Canas