May 7, 2017

Baked Garlic Yuca Tots

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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