Yuca Croquettes3/4 pound yuca, peeled and cut into 3 inch pieces
2 ½ tbsp olive oil
1 small onion, diced
1 small red bell pepper, cored, seeded and diced
1 small green bell pepper, cored, seeded and diced
1 medium clove garlic, chopped
¼ pound smoked ham (optional)
1 ¼ all-purposed flour
2 tsp kosher salt
Freshly ground black pepper, to taste
½ cup bread crumbs or cracker meal
1 large egg
Vegetable oil for frying
Put yuca in medium saucepan and cover with water by 2 inches. Bring to a boil. Reduce heat and simmer for 15 minutes or until a knife is easily inserted into the flesh.
While the yuca is cooking, heat the olive oil in a medium frying pan over medium heat. Add the onion, peppers, garlic and ham and cook until the onion is translucent, about 5 minutes. Remove from the heat and stir in ¾ cup flour. Place in a food processor and process until the mixture forms a paste. Scrape into a bowl. Reserve.
Place the yuca in the food processor and process until smooth. With moistened hands work the yuca puree, salt and pepper into the vegetable mixture. Refrigerate for 1 hour.
Form the yuca mixture into 20 rounds, using a heaping tablespoon for each. Place the remaining ½ cup flour and the cracker meal in separate bowls Lightly beat the egg in another bowl. One at a time roll each croquette first in flour, then egg, then cracker meal.
Refrigerate for 1 hour.
Pour enough oil to come to a depth of an inch or so into a medium pot. Heat the oil. Carefully drop croquettes a few at a time into the oil and fry until golden brown, turning as necessary. Repeat with remaining croquettes. Serve hot. These may be made ahead and reheated on a baking sheet in a 350 degree F oven for 3 minutes. Makes 20.
Recipe adapted from Vegetable Love by Barbara Kafka.available at ::Amazon