Crispy Yuca Fritters with Ecuadorian Spice Blend

Ingredients

While the original Brazilian Spiced Yucca Chips are thinly sliced and fried, this Ecuadorian adaptation transforms the yuca into fritters. The spices used in the Ecuadorian version are also different, incorporating traditional Ecuadorian flavors such as cumin and paprika. We alse have the original recipe for Spiced Yucca Chips, so you can check it out.

• 2 large yuca roots, peeled and cut into chunks (500g) 2 large yuca roots, peeled and cut into chunks (500g)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1/2 teaspoon chili powder (2.5g) 1/2 teaspoon chili powder (2.5g)
• 1/2 teaspoon salt (2.5g) 1/2 teaspoon salt (2.5g)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 2g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the yuca chunks. Cook until tender, about 15-20 minutes.
2. 2.
   Drain the yuca and transfer it to a mixing bowl. Mash the yuca until smooth.
3. 3.
   Add the ground cumin, paprika, chili powder, and salt to the mashed yuca. Mix well to combine.
4. 4.
   Take small portions of the mixture and shape them into patties.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat.
6. 6.
   Fry the yuca fritters in batches until golden brown and crispy, about 3-4 minutes per side.
7. 7.
   Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Crispy Yuca Fritters warm with traditional Ecuadorian salsa on the side.

Treat your ingredients with care...

• Yuca — Make sure to peel the yuca roots thoroughly, removing any tough outer skin. Boil the yuca until it is fork-tender for the best texture in the fritters.

Tips & Tricks

• For extra crispiness, you can double-fry the fritters. After the initial frying, let them cool for a few minutes, then fry them again until they turn golden brown.
• Serve the fritters with a squeeze of fresh lime juice for a tangy twist.
• Experiment with different Ecuadorian spice blends to customize the flavor according to your preference.
• If you don't have access to fresh yuca, you can use frozen yuca instead. Thaw it before boiling and proceed with the recipe as directed.
• Make sure the oil is hot enough before frying the fritters to ensure they cook evenly and become crispy.

Serving advice

Serve the Crispy Yuca Fritters as an appetizer or snack. They are best enjoyed warm, straight out of the fryer. Accompany them with traditional Ecuadorian salsa or a tangy dipping sauce of your choice.

Presentation advice

Arrange the golden-brown fritters on a platter and garnish with fresh cilantro leaves. Serve them alongside a bowl of vibrant Ecuadorian salsa for a visually appealing presentation.