Arepitas de Yuca (Dominican Yuca Fritters)

In every Dominican juntadera, there’s that one plate everyone hovers over—hot, crispy arepitas de yuca fresh from the pan. You’ll spot them at frituras, birthday parties, and Sunday lunches next to a little cup of creamy cilantro dressing. The anise perfume, the tender center, the crunchy edges… It’s pure cocina Dominicana in one bite.

If you’re building a full spread, pair these yuca fritters with Arepitas de Maíz (Cornmeal Fritters), some Mayo-Ketchup Sauce, and a cold Morir Soñando for the full vibe. And for yuca lovers, Yuca Fries make a great companion on the same table.

What Is Yuca?

Yuca (cassava) is a starchy Caribbean root vegetable loved for its versatility and mild flavor. It’s rich in starch and nutrients and can be boiled, fried, mashed, added to stews like Sancocho, or made into dough for dishes like empanadas and cheesy yuca fritters.

You can buy yuca fresh in the produce section or frozen—peeled, chopped, or grated—which is especially convenient for yuca fritters. To choose good yuca, cut the tip: the flesh should be firm and white. If you see black lines, dark spots, or discoloration, the root is no longer fresh and may taste bitter.

Step-by-Step Instructions

Peel the yuca and grate it on the finest side of a box grater to get a delicate, lacy fritter texture. In a medium bowl, combine the grated yuca with the softened butter, beaten egg, anise seed, salt, and sugar, stirring until the mixture looks evenly moistened. 

Set a medium skillet over medium heat and pour in the oil—when it shimmers, carefully drop in tablespoon-sized mounds of the batter, working in batches so the pan isn’t crowded. Let the fritters cook undisturbed until the edges turn deep golden and the center sets, about 2–3 minutes per side, flipping once for even color. Transfer to a paper towel–lined plate to drain and serve while hot and crisp.

Serving Suggestions

Serve your arepitas piled high with Mayo-Ketchup Sauce or Creamy Colantro Dressing for dipping, alongside Arepitas de Maíz for a duo of fritters, or next to Pollo Guisado and a simple avocado salad. For a casual merienda, add Morir Soñando or a chilled juice and call it a feast.

Storage Tips

Keep leftover fritters in an airtight container in the fridge for up to 2 days. Reheat in a 375°F (190°C) oven or air fryer for 5–7 minutes to re-crisp. 

The uncooked batter can be covered and refrigerated for up to 2 days before frying (give it a quick stir before scooping).

Recipe Tips

• For extra sabor and a little stretch, fold in ¼ cup (30 g) shredded mild cheddar, gouda, or mozzarella to the batter.
• Aim for tablespoon-sized portions; larger scoops brown faster on the outside before the center cooks through.
• If your yuca seems extra juicy, lightly squeeze a handful over a bowl to release excess moisture before mixing (helps with crisp edges).
• Fry in batches and keep the oil at a steady medium heat; too cool = greasy, too hot = dark before done.
• Time-saver: You can buy yuca already peeled and grated in the grocery store’s freezer aisle. Thaw in the fridge and squeeze out excess moisture before mixing.
• These are naturally gluten-free and crowd-friendly—perfect for game day or as a side to seafood and stews.

Arepitas de Yuca (Yuca Fritters)

Author: Vanessa

Crispy, anise-kissed Dominican yuca fritters—perfect as a snack, appetizer, or side, and ready in about 25 minutes.

4.82 from 16 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine caribbean, Dominican

Servings 4 servings

Calories 258 kcal

Equipment

• Grater
• Skillet

Ingredients

  

1x2x3x

• ▢ 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: 258kcalCarbohydrates: 44gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 48mgSodium: 613mgPotassium: 331mgFiber: 2gSugar: 3gVitamin A: 163IUVitamin C: 23mgCalcium: 29mgIron: 1mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

Keywordfried yuca, how to make yuca fritters, yuca recipe

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