There may be people at your party who don't know whether they like yuca. They will for sure when they try these cheesy appetizers.
What You Need
Original recipe yields 24 servings
1-1/2 lb. yuca (cassava), peeled, chopped
1/2 cup KRAFT Shredded Mozzarella Cheese
1 Tbsp. flour
1/2 tsp. CALUMET Baking Powder
1 egg, separated
15 RITZ Crackers, finely crushed
1 cup corn oil
1/2 cup KRAFT Real Mayo Mayonnaise
2 cloves garlic, minced
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Let's Make It
Cook yuca in saucepan of boiling water 25 to 30 min. or until tender; drain. Mash yuca; place in medium bowl. Add cheese, flour, baking powder and egg yolk; mix well.
Beat egg white in small bowl with mixer on high speed until stiff peaks form. Gently stir into yuca mixture. Divide into 24 portions; roll each into log. Dip logs, 1 at a time, in cracker crumbs, turning to evenly coat.
Heat oil in medium saucepan to 375ºF. Meanwhile, mix mayo and garlic until blended.
Add yuca logs, in batches, to hot oil; cook 4 min. or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Serve warm with mayo mixture.
Substitute KRAFT Mayo Garlic & Herb Naturally Flavored Reduced Fat Mayonnaise for the combined mayonnaise and garlic.
How to Prepare Yuca for Cooking
Yuca has a thick brown skin which needs to be peeled to reveal the crisp white flesh inside. The tuber also has a tough fibrous core that needs to be removed before use. Use a sharp knife to remove both the peel and the inner core.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.