4 servingsa drizzle of vegetable oilair frying

Stuffed Yucca

By Patricia Rivero

4 Servings

Recipe Details

Cooking Technique: Air Frying

Yield: 4 Servings

Ingredients

4 lb (2 kg) yucca
Salt and pepper
A drizzle of vegetable oil
¾ cup (100 g) flour
2 eggs
1 bundle of green onion
½ cup yellow chili pepper paste
½ lb (250 g) mantecoso cheese

INSTRUCTIONS

Cook the peeled yucca. Mash while hot to form a yucca paste. Add salt, pepper and a drizzle of vegetable oil.
In a bowl, mix the yellow chili paste with the chopped green onion (both the green and white parts).
Make the balls by filling with the yellow chili paste and green onion, then place a piece of mantecoso cheese on top and close.
Once all the balls are formed, dredge in flour, dip in beaten egg and again in the flour.
On the Instant Vortex control panel, press Air Fry, then set time to 10 Minutes and temperature to 355˚F (180˚C). Press Start.
Once Add Food appears on the display, set stuffed yucca balls on the rack and cook. Repeat as necessary.
Eat hot, immediately after baking.

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About the chef

Patricia Rivero

Patricia Rivero is a digital creator and food stylist, and founder of La Patricia, a unique culinary space located in Barranco, Lima, Peru. She offers collaborative cooking experiences where participants, regardless of their skill level, come together to prepare dishes like pasta, ceviche, and pisco sours. Drawing inspiration from her family's background in restaurants and her passion for food styling, Patricia created La Patricia to offer more than just a cooking class—it's a fun, immersive experience in a beautiful setting. Her workshops have become a popular choice for both locals and visitors.

View All Patricia's Recipes