- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Makes: 8 servings
Sweet Yuca Fritters
- 1⁄2 pound GOYA® Panela - Brown Sugar Cane (coarsely chopped, or ½ lb. brown sugar)
- 2 GOYA® Cinnamon Sticks
- 1⁄8 teaspoon Ground cloves
- 2 pounds Frozen GOYA® Grated Yuca (thawed and drained)
- 3 Egg yolks
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 4 cups GOYA® Vegetable Oil (for frying)
Instructions for Sweet Yuca Fritters
For the Syrup:
Add ½ cup water, panela, cinnamon and cloves to small saucepan over medium-high heat. Cook, stirring occasionally, until sugar is dissolved and liquid reduces to 2/3 cup, about 15 minutes; set aside and keep warm.
For the Fritters:
In medium bowl, mix together grated yuca, egg yolks, sugar, baking powder and salt until thoroughly combined. Using heaping tablespoon measure, scoop dough into hands; roll dough into small balls (you will have about 25 balls).
Add 1½ - 2 inches oil to medium, heavy-bottomed pot. Heat oil over medium-high heat until hot, but not smoking (temperature should register 350°F on deep fry thermometer). Add yuca balls to oil in batches, taking care not to crowd pot. Cook, maintaining hot oil temperature (325°F-350°F), until fritters are cooked through and develop golden brown crust, about 5 minutes. Transfer to paper towel-lined plate to drain.
To serve, transfer warm fritters to serving plate; drizzle with reserved syrup.