Ingredients
Original recipe: 12 fritters; 2 per serving. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 600 gcommercially sold peeled frozen sweet cassava (yuca), in small cooking pieces
- 2500 mlwater for boiling cassava
- 50 gmasa harina made from 100% corn
- 1 eachlarge egg
- 1 tspgluten-free baking powder
- ¼ tspsalt
- 750 mlneutral frying oil; most remains in the pan
- 120 gpanela, finely chopped
- 200 mlwater for syrup
- 1 eachcinnamon stick
- 2 eachwhole cloves
Make it
- Bring the cassava cooking water to a boil in a large saucepan. Add the peeled cassava and boil uncovered for 25–30 minutes, following any longer package time, until completely tender. Drain and discard all cooking water; remove the tough central fibres.
- Mash the drained cassava while hot, then cool for 10 minutes until just warm. Mix in masa harina, egg, baking powder and salt to make a soft dough. Shape into 12 flattened ovals about 1 cm thick.
- While the cassava boils, combine panela, syrup water, cinnamon and cloves in a small saucepan. Simmer over medium-low for 10–12 minutes until the syrup lightly coats a spoon; remove and discard the whole spices.
- Heat the frying oil in a heavy saucepan to 170°C / 340°F, with the pan no more than half full. Fry the ovals in small batches for 4–5 minutes, turning, until golden and the centres reach 71°C / 160°F with no wet dough.
- Drain on a rack or paper-lined plate. Serve two warm fritters per person with a little warm panela syrup spooned over them.
Ingredients, recipe context & sources
Ingredient flags: Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.