Ingredients

Salvadoran Yucca Fritters with Panela Syrup

  • 2 Yuccas, about a pound, peeled and grated
  • ½ cup Salvadoran duro blando cheese, grated
  • 6 ounces milk, divided
  • 2 eggs
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ½ cup vegetable oil/ oil for frying

Panela Syrup

  • 12 ounces water
  • 2 cones Piloncillo/Panela
  • 2 cinnamon Sticks
  • 2 spice cloves

Steps

Salvadoran Yucca Fritters with Panela Syrup

  1. Take half of the shredded yucca, half of the cheese, 3 ounces of milk and pulse in a food processor until fully combined. Mixture will look soft and pulpy, transfer to a mixing bowl. Repeat with remaining yucca, cheese, milk.
  2. Beat two eggs until well combined and foamy, add yucca mixture, sugar, salt and baking powder. Mix until well combined.
  3. Heat vegetable oil to 375 degrees and fry fritters. Fry until golden brown. Place fried yucca fritters on a towel-lined plate to drain excess oil. Set aside.

Panela Syrup

  1. Make the Panela Syrup. In a heavy bottom, medium size pot, add water, panela, cinnamon and cloves. Allow combination to dissolve over low-medium heat. Cook until the sauce has a “syrupy” consistency to it and the spices are fragrant.
  2. Place each fritter inside the sauce for 30 seconds and serve with sauce drizzled on top.

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