Cheesy Yuca Balls with a Chipotle Mayo Breakfast

Prep time : 20 mins
Cook time : 45 mins
Total time : 1 hour 5 mins

Cheesy Yuca Balls with Chipotle Mayo is a easy menu to serve whilst breakfast is brought with a scrumptious flavor of mozzarella cheese

Ingredients

2 lbs yuca (I used Goya's Frozen Yuca)
1½ tsp salt, or extra to taste
1 tsp sugar
3 eggs
⅔ cup Italian fashion breadcrumbs
½ lb mozzarella cheese, cubed
vegetable or canola oil, for frying
chopped flat leaf parsley, for garnish

For the Chipotle Mayo:

1-2 whole chipotle peppers in adobo sauce
½ cup mild mayo
1 tsp lime juice
salt and pepper, to taste

Instructions

Place a large pot of salted water over high heat and produce to a rolling boil. Add the frozen yuca and prepare dinner the yuca until fork tender, about 20 to half-hour.
While the yuca is cooking, prepare the chipotle mayo. Add the chipotle peppers, mayonnaise, and lime juice to a blender and pulse till easy. Add extra chipotle peppers for a spicier sauce, if favored. Season with salt and pepper, to flavor. Set apart.
Once soft, drain and rinse the yuca with cold water. Then, switch the yuca to a huge bowl and mash with a potato masher until easy and no huge pieces remain. Add the 1½ teaspoon of salt and teaspoon of sugar, then stir to mix. Add one of the eggs and stir until just included. Set aside.
Add the last eggs to a bowl and beat lightly with a fork. Set aside.
Using your hands, take between 1 and a couple of tablespoons of the yuca mixture and flatten it into a disk. Place a cube of mozzarella into the middle of the yuca and fold up the edges to form a ball. Place the yuca ball on a plate and repeat with ultimate yuca and cheese.
Once all the balls were formed, dredge the yuca balls by first dipping them into the beaten eggs, then into the breadcrumbs.
Heat the oil to 350 degrees Fahrenheit. Once the oil is hot, fry the yuca balls in batches until they reach a deep golden brown, about 2 to four minutes. Place on a paper towel to drain and season right away with salt. Repeat with last yuca balls.
Serve without delay with a drizzle of chipotle mayo and chopped flat leaf parsley for garnish.