Garlic Parmesan Yuca Tostones

Tostones are very well know in many Latin restaurants as appetizers, they are so good to enjoy with any side or alone.

In Puerto Rico we make them mini bite size, very large, stuffed, or use them as a sandwich. Sandwich? Yes, it’s very good when you add anything you like in between of two tostones.

I decided to make yuca tostones with a twist. I decided to add, garlic, parmesan and a pinch of salt. For those that don’t know what yuca is, it’s Cassava.

Cassava (yuca) is very nutritional high in vitamin C, an important vitamin that acts as an antioxidant, supports collagen production, and enhances immunity.

You might be saying but this recipe is not healthy? Right, because it’s fried, but you can also cook them in an air fryer or oven, just add 1 tbs Of olive oil to the yuca mixture.

The recipe is very simple and you can enjoy with ground meat on top or even ceviche.


5-6 frozen yuca pieces

2 garlic cloves minced

1/2 tsp of dried parsley

1 tbs of grated Parmesan cheese

1/2 tsp of salt

Vegetable Oil for frying


Boil yuca until fork tender, about 20 minutes. Drain and transfer to a large bowl.

Using a potato masher, smash yuca, thoroughly. Add garlic, parsley, salt and continue mashing until well incorporated.

Yuca can be slightly chunky, large pieces of the yuca should be mashed down well.

Scoop out 1 1/2 tablespoon size dollops onto your hand, roll and mash down slightly.  The good thing is that you can make them as big as you want. Get creative with the size of the tostones.

Heat a pan with the oil and fry tostones until crispy on both sides. Transfer to a paper towel to blot and then serve with either mayo-ketchup or garlic mojito.


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