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Desserts

Nuegados de Yuca (Fried Cassava Fritters)

The Quirky Foodster Team

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Ingredients

  • 500g yuca (cassava), peeled and finely grated
  • 50g (1/4 cup) grated hard cheese (queso duro or Parmesan)
  • 1 tbsp anise seeds
  • 2 tbsp sugar
  • 1 egg
  • 500ml (2 cups) vegetable oil, for frying
  • 200g (1 cup) panela (or dark brown sugar), for the syrup
  • 250ml (1 cup) water, for the syrup
  • 1 cinnamon stick, for the syrup

Method

  1. Squeeze the grated yuca in a clean cloth to remove excess moisture.
  2. In a bowl, combine the yuca, grated cheese, anise seeds, sugar and egg, mixing until a cohesive dough forms.
  3. Shape the mixture into small, flattened discs about 4cm across.
  4. In a small saucepan, combine the panela, water and cinnamon stick and simmer for 10 minutes until syrupy. Set aside.
  5. Heat the oil to 175°C (350°F) and fry the discs in batches for 3-4 minutes per side until deep golden and crisp.
  6. Drain on paper towels.
  7. Serve warm, drizzled generously with the panela syrup.

Introduction:

These crisp, golden fritters made from grated yuca are a beloved snack or dessert, especially popular during Semana Santa (Easter week).

Cultural Background:

These crisp, golden fritters made from grated yuca are a beloved snack or dessert, especially popular during Semana Santa (Easter week). Their crunchy exterior gives way to a soft, chewy centre, finished with a sweet panela syrup.

Tips:

Squeezing out as much moisture as possible from the grated yuca is key to getting a crisp fritter rather than a soggy one.

Variations:

A version using ripe banana instead of yuca is also common; some cooks stuff a small piece of cheese into the centre of each fritter.

Storage:

Best eaten fresh the day they're made; store any leftovers separately from the syrup for up to 2 days.

Reheating:

Recrisp in a hot oven or air fryer for 5 minutes; drizzle fresh syrup after reheating.

Nutrition:

Approx. 240 kcal, 3g protein, 10g fat, 36g carbohydrates, 1g fibre per serving.

FAQs:

Q: Can I use frozen yuca?
A: Yes, thaw completely and squeeze out excess water before using.

Q: What does panela taste like?
A: An unrefined cane sugar with deep caramel and molasses notes, distinct from regular brown sugar but a good substitute if unavailable.

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