Ecuador | Appetizers | Vegetables | Yuca | Deep Frying

Muchines de Yuca

(Ecuadorian fried, stuffed cassava balls)

Yield: around 12 each


INGREDIENTS PREP AMOUNT
Yuca (cassava) peeled, grated 1 lb
Onions, white peeled, grated 1 each
Egg 1 each
Salt & pepper to taste
 
Filling (see notes) 1 cup
 
Oil for frying

METHOD

Basic Steps:  Mix → Stuff → Form → Deep Fry
  1. Prepare filling of your choice.
  2. Mix grated yuca, onion, egg, salt and pepper together in a bowl.
  3. Place about 1/4 cup of the yuca mix in one hand. Form a depression with your thumb. Place around 1 Tbsp of filling in the depression and fold the yuca over to cover it. Form the yuca into an egg-shaped ball and squeeze out excess moisture. Set aside and repeat with the rest of the yuca and filling.
  4. Heat 2-3 cups of oil in a skillet over medium-high heat. Add 3-4 muchines at a time and fry till golden brown and cooked through, about 3-5 minutes. Turn midway to brown both sides.
  5. Remove to a paper towel-lined plate and serve hot.

VARIATIONS

  • Cheese Filling: Use 1 cup of grated jack, mozzarella, Swiss or whatever cheese you like.
  • Pork Filling:
  • 2 Tbsp oil
  • 1/2 onion, minced
  • 1 Tbsp parsley
  • 1 Tbsp cilantro
  • 1/2 lb ground pork
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  1. Sauté the onion, parsley and cilantro in the oil till onion is translucent.
  2. Add the pork, cumin and salt. Sauté, breaking up meat, till cooked through.
  3. Add about 2 Tbsp of water and cook till mostly evaporated.
  4. Add 1 Tbsp more oil and fry some more to bring out the flavor in the meat. Adjust seasoning to taste.
  5. A chopped hard-boiled egg may be stirred into the meat at the end if you like.

NOTES

  • Muchines are very tasty and very easy to prepare. They have a crunchy outside that protects a soft, savory filling. Serve as an appetizer or as a side dish with meats, topped with little hot pepper sauce.