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Enyucados

Cassava croquettes stuffed with cheese and fried until crisp, a fixture of Costa Rican roadside sodas.

Gluten-free#cassava#cheese#croquettes#frying#snack
Enyucados

Photo: Aleat88 · CC BY-SA 4.0

Prep
30 min
Cook
20 min
Total
50 min
Serves
4
Difficulty
Medium

Method

  1. Peel the cassava and pull out the central fibre. Cut it into lengths and boil in salted water for 25 minutes.
  2. Drain and mash the cassava while hot with a ricer, working it until no lumps remain.
  3. Mix in the egg, salt, nutmeg and cornflour. Knead by hand into a pliable dough.
  4. Cut the cheese into 5 cm batons.
  5. Take a ball of dough, flatten it in your palm, set a cheese baton in the middle and seal it into a log.
  6. Heat the oil to 175°C and fry the croquettes for 4 minutes, turning them halfway.
  7. Drain on kitchen paper and serve with the sour cream.

Cassava has to be mashed hot. Once it cools its starch retracts, the dough cracks in the oil, and the cheese escapes before it reaches the plate.

Nutrition · per serving

Calories
819 kcal
Protein
8.5 g
Fat
49.4 g
Carbohydrate
87.1 g
Fibre
3.7 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why remove the fibrous core of the cassava?

The woody cord running through the middle of the root never softens and leaves hard threads in the mash. Split the pieces lengthways and pull it out, which is easiest after peeling and before boiling.

Why mash the cassava while it is still hot?

Its starch retracts as it cools, and dough worked cold turns lumpy and cracks in the fryer, letting the cheese escape. Riced while hot, it gives a smooth dough that is easy to shape.

Which cheese will stay put inside?

A firm, low-moisture cheese such as well-drained mozzarella, cut into sticks. Very wet cheeses release water and burst the croquettes. Seal the stick in completely, leaving no opening in the dough.

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