Ingredients with Measurements:
- 1 lb. of yuca, peeled and cut into chunks
- 1 lb. of chicharrón, finely chopped
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of milk
- 2 eggs, beaten
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot for boiling yuca
- Food processor or blender
- Large mixing bowl
- Skillet or deep fryer
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the yuca chunks and cook until tender, about 20-25 minutes.
2. Drain the yuca and transfer it to a food processor or blender. Pulse until it forms a smooth dough-like consistency.
3. In a large mixing bowl, combine the yuca dough, chicharrón, flour, baking powder, salt, black pepper, milk, and beaten eggs. Mix well until all ingredients are evenly combined.
4. Heat the vegetable oil in a skillet or deep fryer over medium-high heat.
5. Using a tablespoon, scoop the yuca mixture and carefully drop it into the hot oil. Fry until golden brown, about 2-3 minutes per side.
6. Use a slotted spoon or tongs to remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot and enjoy!
- Time:
Preparation time: 30 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 fritters
Nutritional information:
- Calories: 160 per fritter
- Total fat: 9g
- Saturated fat: 2g
- Cholesterol: 40mg
- Sodium: 250mg
- Total carbohydrates: 13g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 7g
Substitutions for ingredients:
- Instead of chicharrón, you can use cooked and shredded pork or chicken.
- You can use gluten-free flour to make this recipe gluten-free.
Variations:
- Add chopped onions, garlic, or cilantro to the yuca mixture for extra flavor.
- Serve the fritters with a dipping sauce, such as salsa or guacamole.
Tips and tricks:
- Make sure the yuca is fully cooked and tender before blending it.
- Use a cookie scoop to make evenly sized fritters.
- Don't overcrowd the skillet or deep fryer when frying the fritters.
- Serve the fritters immediately for the best taste and texture.
Storage instructions:
- Store any leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fritters, place them in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the fritters on a platter with a side of dipping sauce and garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve the fritters with a side of rice and beans or a salad.
Suggested side dishes:
- Rice and beans
- Salad
Troubleshooting advice:
- If the yuca mixture is too dry, add a little more milk.
- If the fritters are falling apart in the oil, add a little more flour to the mixture.
Food safety advice:
- Make sure the yuca is fully cooked before blending it.
- Use caution when frying the fritters to avoid burns.
Food history:
- Chicharrón and yuca fritters are a popular snack in Latin America and the Caribbean.
Flavor profiles:
- Savory, crispy, and slightly salty
Serving suggestions:
- Serve the fritters as an appetizer or snack.
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Region: Peruvian