Yucca Fritters in Syrup

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I am very lucky. I make a living playing with food.

I play with food and I create new things with them. And sometimes I take traditional dishes and make them a new version that I like more. If you've tried the Yuca Fritters in Almibar before, you can imagine where the thing is going.

These are not grandma's fritters.

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Not that there's anything wrong with Grandma's fritters, if you like them.

Particularly I'm not an enthusiast, which maybe explains how it took me 14 years to write this recipe, or why we shared much earlier the less popular Wind Fritters .

Granny's yucca fritters are perfectly round, and much denser, and therein lies the problem. I always thought it would improve the texture if they looked more like the Wind Fritters. So I've been experimenting how to do it. And I did it.

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Unlike traditional cassava fritters, these are inflated, crunchy on the outside, very soft on the inside, and with that touch of spices that will leave you dreaming of them for a long time. They have all the flavor of the grandmother's fritters, but with a texture that I hope you like as much as I do.

Bon Appetite!

Auntie Clara

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Yucca Fritters Recipe in Almibar

Preparation

1 hrs

Cooking

15 mins

Total Time

1 hrs 15 mins

 

Recipe Yuca Fritters in Syrup: These are not the grandma's fritters, these are crunchy on the outside, full of air and soft inside, and with a touch of spices that will leave you dreaming of them.

Serves : 16 fritters (approx.)

Ingredients

For Yuca Fritters

• 1/2 lb [0.23 kg] cassava , boiled
• 1 tablespoon butter
• 1 small egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 4 tablespoons of sugar
• 1 1/2 cups frying oil (soy, corn or peanuts)

For the Syrup

• 1/2 cup sugar
• 2 star anise
• 2 cinnamon sticks
• 1 dozen sweet nails
• 1 cup water

Instructions

How to Make Yuca Fritters

1. Let cassava cool to room temperature. Removes and discards the central nerves of the cassava. Put it in the food processor cup. Add butter, egg, baking soda, baking powder, salt and sugar. Blend until a mixture is formed without lumps.
2. Cover the glass and cool in the refrigerator for 3 hours, or in the freezer for 20 minutes.
3. Heat the oil over medium heat in a 1/4-gallon [1 lt] pot. Take some of the mixture with a coffee spoon, use another to form a rounded form and pour it into the hot oil. Add 3 more balls and fry until golden brown. Repeat, frying four by four.
4. Remove from the oil and place on a paper towel to remove excess oil.

How to make syrup

1. Mix all ingredients, boil over low heat until liquid is reduced by half. Remove from heat and allow to cool to room temperature.

To serve the Yuca Fritters

1. Serves four soup plates or dessert glass. Pour the same amount of syrup on top. Serves immediately.