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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks. Ingredients:
2 lbs yucca root, peeled, grated (cassava) |
1/2 cup grated mild cheese or 1/2 cup ricotta cheese or 1/2 cup farmer cheese |
1 teaspoon salt |
3 tablespoons sugar (optional) |
2 tablespoons butter, melted |
1 tablespoon all-purpose flour |
1 egg, beaten |
1/4 cup corn oil or 1/4 cup vegetable oil |
Directions:
1. Combine all ingredients except oil.
2. Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
3. Brown on both sides, then drain on paper towels. Serve warm.
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