Cassava (Yucca) Fritters

How to make Cassava Fritters CollageCassava (known as Yucca in many Latin countries) is an edible root plant, with large thick tubers. It is use as a vegetable in many tropical islands. In the Dominican Republic and other places in the Caribbean it is an essential food, as well as a comfort food. Cassava must not be eaten raw, as it may cause vomiting and stomach pain.

Cassava is a food low in fat and high in protein and carbohydrates. It is, in a small amount, a source of vitamin B, magnesium, calcium, iron and vitamin C.

When buying cassava, I always look for those that are waxed, because the wax helps preserve it. Also a good cassava, as you break it, you should look white and juicy. If the cassava appears with dots or black or brown stripes then the cassava is bad and bitter. Before I cook it, I always take away the middle thread-looking strip.

You may use a food processor to shred the cassava or you may use a food grater.

Ingredients

Method

Shred or Grate cassava with either a grater or food processor.

Add egg yolk and anise. Stir the mixture.

Add the milk gradually until the consistency of the mixture is a little bit soft but not too watery. Do not add all the milk if not necessary.

Add salt to taste.

Fry on both sides over low heat until golden brown. Drain on paper towels

Bon appétit.