Remember when I made the Yuca Empanadas, I told you to to save some of the yuca flour you grated for future recipes? well this is one of the recipes I made with my leftover yuca flour. These were pretty easy and really good.
I went to a place in Florida called Funky Buddha where they had these amazing fried yuca garlic tots. I ate them and was sick for 3 days! They said they were gluten free but I'm pretty sure they shared a fryer with some breaded stuff 😖😧 the struggle is real! So this is my lightened up version.
I used my avocado dressing for these but you could really use just ketchup. This is a quick and easy side dish for any meal. I didn't make a lot because I was just testing the recipe, they were gone before I could even serve them up!
Baked Garlic Yuca tots
- 8oz shredded yuca root, grated
- 2-3 garlic cloves, mashed
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 tbsp parmesan cheese
Heat oven to 375 degrees and prepare a baking sheet with a sheet of parchment paper
Grate your yuca, I used a food processor (the grind disk that comes with your food processor not the blade) but you can use a box grater. If you use a box grater, use the medium grind not the fine grind. I only use the fine grind when I am making dough.
Steam the yuca for 3 min in a covered microwave dish (no need to add water since yuca has a high water content). remove from steam and let cool.
mix in garlic paste, salt, pepper and parmesan cheese. I used 3 garlic cloves because I love garlic. You could use what you like.
Shape the yuca into tots with your hands, place on the parchment paper and cook until brown. and of course I forgot how much time that was. I think it was 10-15 min. Just remember the yuca is already cooked so you just want to make it crispy.
Yields: Servings: 18 tots, Serving size: 6 yuca tots, Smart points: 4, Calories: 113.1, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 2.6g, Sodium: 670mg, Carbs: 18.5g, Fiber: 1.1g, Sugar: 0, Protein: 1.9g
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