Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanSnack
Recipe Story
origins & traditionsEnyucados are a traditional Costa Rican comfort snack showcasing the versatility of yuca, also known as cassava. This beloved treat transforms grated fresh yuca into tender, crispy fritters with pockets of melted cheese throughout. The preparation involves boiling yuca until tender, mashing it smooth, and mixing with cheese to create patties that are pan-fried to golden perfection. Popular at sodas and street food stalls throughout Costa Rica, enyucados offer the perfect balance of textures—crispy exterior with a fluffy, creamy interior. The natural sweetness of yuca pairs beautifully with salty cheese, creating an irresistible snack that works equally well as an appetizer, side dish, or afternoon treat with coffee. This recipe honors the indigenous roots of Costa Rican cuisine while showcasing the simple, satisfying flavors that define Tico home cooking.
Instructions
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Peel the yuca roots and cut into 3-inch chunks, removing the woody core from the center. Rinse thoroughly under cold water.
Place yuca chunks in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to medium and cook for 20-25 minutes until yuca is fork-tender.
Drain yuca completely and let cool for 5 minutes. While still warm, mash thoroughly with a potato masher or fork until smooth with no lumps remaining.
Add the grated cheese to the mashed yuca along with salt and black pepper. Mix well until cheese is evenly distributed throughout the mixture. The residual heat will slightly melt the cheese.
With damp hands, take about 1/4 cup of the yuca mixture and form into a ball, then flatten into a patty about 3 inches wide and 1/2 inch thick. Repeat with remaining mixture.
Heat vegetable oil in a large skillet over medium heat until shimmering. Working in batches, carefully place patties in the pan without crowding.
Fry patties for 4-5 minutes on the first side until golden brown and crispy. Flip carefully and cook another 4-5 minutes on the second side.
Transfer cooked enyucados to a paper towel-lined plate to drain excess oil. Keep warm while cooking remaining batches.
Serve hot immediately while the exterior is crispy and the cheese inside is melted and gooey.
Enyucados de Yuca y Queso
4.6 (49)
Crispy golden yuca fritters filled with melted cheese, a beloved Costa Rican street snack featuring cassava root shaped into savory patties and pan-fried until perfectly crunchy outside with a soft, cheesy center.
medium
45 min
8 servings
Ingredients
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Main Ingredients
- 2 pounds yuca, peeled and cut into chunks
- 2 cups cheese-mozzarella, grated
Seasonings
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
For Frying
- 6 tablespoons vegetable-oil
Optional Add-ins
- 2 cloves garlic, minced (optional)
- 2 tablespoons cilantro, chopped (optional)
Chef Tips
expert advice•For the crispiest results, make sure the mashed yuca is as smooth as possible with no fibrous bits remaining.
•If your yuca seems too wet, squeeze out excess moisture with a clean kitchen towel before adding cheese.
•You can substitute mozzarella cheese for a more melty texture, though traditional Costa Rican queso blanco is authentic.
•Add minced garlic or chopped cilantro to the mixture for extra flavor.
•These freeze beautifully—form the patties and freeze on a baking sheet, then transfer to a freezer bag.
•Fry directly from frozen, adding 2-3 minutes to cooking time.
•Enyucados are best served immediately but can be kept warm in a 200°F oven for up to 30 minutes.
•Serve with Salsa Lizano, Costa Rica's beloved condiment, or a simple tomato salsa.
•For a variation, add small pieces of cooked chorizo or ham to the yuca mixture before forming patties.
