Ingredients & Substitutes

Instructions

1. 1

   Boil 500 grams of peeled yuca in salted water until very tender, then drain and mash it thoroughly with a fork or potato masher.

2. 2

   In a large bowl, combine the mashed yuca with 250 grams of shredded cooked pork, 0.5 finely diced red onion, 2 minced garlic cloves, 0.5 teaspoon of ground cumin, 1 teaspoon of salt, and 0.25 teaspoon of black pepper.

3. 3

   Gently fold 0.25 cup of fresh pomegranate seeds into the yuca and pork mixture until just distributed.

4. 4

   Form the mixture into small, cylindrical croquettes, each about 2 inches long, and dredge each croquette lightly in 0.5 cup of all-purpose flour, ensuring an even coating.

5. 5

   Heat 4 cups of vegetable oil in a deep heavy-bottomed pot to 350°F (175°C), ensuring the oil is hot enough for frying.

6. 6

   Carefully deep-fry the croquettes in batches for 3-5 minutes until golden brown and crispy on all sides, then remove them with a slotted spoon.

7. 7

   Place the fried croquettes on a plate lined with paper towels to drain excess oil before serving warm.