- 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.