Arepitas de Yuca (Yuca Fritters)
Crispy, anise-kissed Dominican yuca fritters—perfect as a snack, appetizer, or side, and ready in about 25 minutes.
Servings: 4 servings
Calories: 258kcal
Ingredients
- 1 lb 454 g yuca (cassava), peeled and finely grated
- 1 Tbsp 14 g unsalted butter, softened
- 1 large egg about 50 g, beaten
- 1 tsp 2 g anise seed
- 1 tsp 6 g salt
- 1 tsp 4 g granulated sugar
- 1 cup 240 ml vegetable oil, for frying
Instructions
- Peel and finely grate the yuca on the smallest holes of a box grater.
- In a medium bowl, combine grated yuca, softened butter, beaten egg, anise seed, salt, and sugar until evenly moistened.
- Pour the vegetable oil into a medium skillet and heat over medium until it shimmers.
- Working in batches, drop tablespoon-sized mounds of batter into the hot oil (lightly flatten with the spoon for even cooking).
- Cook 2–3 minutes per side, turning once, until fritters are deep golden and crisp.
- Transfer to a paper towel–lined plate to remove excess oil.
- Enjoy immediately while hot and crunchy.
Notes
- Batter can be made ahead, covered, and refrigerated for up to 2 days.
- Optional cheesy twist: fold in ¼ cup (30 g) shredded mild cheddar; gouda or mozzarella also work well.
- Reheat leftover fritters in a 375°F (190°C) oven or air fryer for 5–7 minutes to re-crisp.
- Shortcut: Look for frozen peeled, grated yuca in many Latin or well-stocked supermarkets; thaw and squeeze before using.
Nutrition
Calories: 258kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 613mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 1mg