Ionian Island Yuca Fritters

Ingredients

In this adaptation, the traditional Colombian Sonso de Yuca is transformed into a Mediterranean-inspired dish. The original recipe typically uses ingredients like cornmeal and Colombian cheese, whereas the Ionian Island version incorporates feta cheese, fresh herbs, and lemon zest. The cooking technique also differs, as the original recipe often involves steaming the yuca, while this adaptation boils it before mashing and frying. We alse have the original recipe for Sonso de yuca, so you can check it out.

• 2 pounds (900g) yuca (cassava) 2 pounds (900g) yuca (cassava)
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh dill, finely chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Peel the yuca and cut it into chunks.
2. 2.
   Place the yuca in a large pot of salted water and bring to a boil. Cook until the yuca is tender, about 20-25 minutes.
3. 3.
   Drain the yuca and transfer it to a large bowl. Mash it using a potato masher or fork until smooth.
4. 4.
   Add the crumbled feta cheese, parsley, dill, lemon zest, eggs, salt, and pepper to the mashed yuca. Mix well until all the ingredients are combined.
5. 5.
   Heat vegetable oil in a large skillet over medium heat.
6. 6.
   Take small portions of the yuca mixture and shape them into patties.
7. 7.
   Carefully place the patties in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.
8. 8.
   Remove the fritters from the skillet and drain them on a paper towel-lined plate to remove excess oil.
9. 9.
   Serve the Ionian Island Yuca Fritters warm with tzatziki sauce for dipping.

Treat your ingredients with care...

• Yuca (cassava) — Make sure to peel the yuca thoroughly and remove any fibrous parts before boiling. It's important to cook the yuca until it's tender to ensure a smooth texture in the fritters.
• Feta cheese — Use a good quality feta cheese for the best flavor. Crumble it finely to evenly distribute the cheese throughout the fritters.
• Fresh herbs — Opt for fresh parsley and dill to add a vibrant and aromatic touch to the fritters. Finely chop the herbs to ensure they are evenly incorporated.

Tips & Tricks

• To achieve a crispier exterior, you can lightly coat the shaped fritters with flour or breadcrumbs before frying.
• Experiment with different herbs like mint or basil to add a unique twist to the fritters.
• Serve the fritters with a squeeze of lemon juice for an extra burst of freshness.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the yuca mixture.
• Make sure the oil is hot enough before frying the fritters to prevent them from becoming greasy.

Serving advice

Serve the Ionian Island Yuca Fritters as an appetizer or a light meal. They can be enjoyed on their own or with a side of tzatziki sauce for dipping. Garnish with fresh herbs and a squeeze of lemon juice for an extra touch of flavor.

Presentation advice

Arrange the golden-brown fritters on a platter and garnish with sprigs of fresh herbs. Serve them alongside a bowl of creamy tzatziki sauce for an inviting presentation. Consider adding a slice of lemon or a sprinkle of lemon zest for a pop of color.