Ingredients
- Eggs 1
- Yuca 500g
- Salt 3g
- Allspice 1g
- Flour 10g
- Oil 250mL
Method
- Wash, peel re-wash the yuca.
- Grate the yuca
- Combine the grated yuca, salt, egg, allspice, and the four.
- Heat the oil in a skillet.
- Place about 1 tablespoon of the mixture in the oil and cook it on both sides for about 3 minutes until golden brown.
- Transfer it to paper towels and sprinkle them with some extra salt.
- Serve them hot.
Note: You can serve the fritters with sauces or garnish them with freshly cut herbs.
Fun facts: “Yuca” is the Spanish word for Manihot esculenta, also known as cassava, tapioca and manioc. It is a completely different species from the yucca, which is primarily an ornamental plant. To use the root, you must peel and cook it thoroughly. (Never, ever eat raw cassava!) Yuca is a staple food in much of the tropical world, but it is especially common in the foods of South and Central America, the Caribbean and in parts of sub-Saharan Africa. In Brazil, the root is used to make flour, which is used in infinite ways — like toasted and sprinkled on top of dishes (farofa) or made into pão de queijo (cheese puffs). Fried yuca may even be more delicious than French fries, especially if it’s served with a spicy dipping sauce.
