Yuca beignets filled with cheese and Orange spicy sauce (Buñuelitos de yuca rellenos de queso y ají de naranja)

These yucca beignets are traditionally made for the holidays sweetened with honey in the Caribbean Coast of Colombia. This is the basic recipe with a little twist. Perfect amuse bouches for parties all year round.

Ingredients for 24 beignets

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

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.

Orange Aji

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.