Yuca beignets filled with cheese and orange spicy sauce

6 servings
20 min
25 min
Very Easy


Number of serving: 6
1 Kilogram of frozen yucca or cassava

1 cup mozzarella cheese diced

1 tablespoon parsley finely chopped

2 tablespoons red bell pepper finely chopped

1/2 cup all purpose flour

1 cup bread crumbs

salt and pepper to taste

vegetable oil to fry

Orange Aji

1 cup freshly squeezed orange juice

1 tablespoon honey

1/2 tablespoon oregano minced

1 tablespoon red bell pepper minced

1/2 teaspoon jalapeno pepper seeded and minced

salt to taste


  • Place the frozen yucca in medium pot with water to cover and a pinch of salt to cook for 15 to 20 minutes, until the yucca is soft but still firm. Drain and let cool.
  • Place the yucca in the food processor with salt and pepper and process until forming a soft dough. It must be elastic and sticky.
  • In a small bowl mix the filling ingredients: Cheese, red pepper, and parsley.
  • Using your hands form 4 centimeters balls and flatten a bit, place 1 teaspoon of the filling mix in the center, and form a ball making sure it is totally sealed.
  • Pass each ball over the flour, beaten eggs and finally bread crumbs. Place in the fridge for 1 hour.
  • Fry the beignets at 225 F until golden brown. Drain over paper towel.
  • Reduce the orange juice in a small pot over medium heat to 1/2 cup. Remove from the stove and let cool.
  • Place the orange juice and the jalapeno pepper in the blender and blend for 1 minute.
  • Place in a porcelain or glass container and add the red pepper, oregano, honey and salt and pepper and mix well.
  • Serve the beignets with the orange aji.


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