Yuca beignets filled with cheese and orange spicy sauce

Ingredients

• 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
• 2 eggs
• 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

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Preparation

• 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.