Yucca Fritters

Yucca Fritters


When I buy yucca, I usually get just a puzzled look from the cashier followed by all kinds of questions.

This funny looking root is the perfect alternative to potatoes, having a nutty flavor that reminds me of browned butter.  You can prepare them in just about every way you could a regular potato… you can boil them, fry them, bake them, etc.  But one thing you don’t want to do is to eat yuca raw.   This root must be cooked properly to detoxify it before it is eaten.  Once cooked, it’s delicious, I promise.

There are a few interesting facts about this funny looking root:

Did you know that tapioca pearls are made from yucca? Yucca is also called cassava.  And it’s the biggest source of carbs for more than 500 million people in the world.  People from Latin American to Thailand and Africa love this root.

So, the next time you see yucca at the market, keep this recipe handy.  I think you’ll really love it.

By the way, if you can’t find it fresh, you can usually buy it frozen.

Enjoy!

 

Yucca Fritters

Ingredients:

 

  • 2 cups yucca, grated
  • 1 egg + 1 egg yolk
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil 

 

You’ll also need a box grater or a food processor with the shredding blade attachment.

You may need to wring out excess liquid from the grated yucca with a colander, you can also use a cheese cloth.

Combine grated yucca, eggs, sugar, salt in a bowl.

Drop 2 tablespoons yucca mixture into hot oil, flatten slightly and fry fritters over medium heat until browned and crisp, about three to four minutes on each side.   With a slotted spoon transfer fritters to a plate lined with paper towels.  Serve hot or at room temperature.

 

 

Yucca Fritters


 

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3 Responses to “Yucca Fritters”

  1. Elizabeth
    February 12, 2013 at 2:41 pm #

    Hi there! I also prepare these fritters with anise seed. Remember? That’s how mom used to prepare them:)

    • Luisa
      February 12, 2013 at 6:27 pm #

      Of course I remember… :)

  2. Carmen
    September 14, 2013 at 8:32 am #

    This sounds wonderful. I’ve had them with a sweet-sour sauce over them.

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