Stuffed Yucca

By: Patricia Rivero

Stuffed Yucca
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
4 servings, a drizzle of vegetable oil, air frying, bundle of green onion, eggs, flour, instant vortex, mantecoso cheese, pepper, peruvian, yellow chili pepper paste, yucca

serving icon Servings
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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