Prep 10 mins
Cook 10 mins
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.
- 907.18 g yucca root, peeled, grated (cassava)
- 118.29 ml grated mild cheese or 118.29 ml ricotta cheese or 118.29 ml farmer cheese
- 4.92 ml salt
- 44.37 ml sugar (optional)
- 29.58 ml butter, melted
- 14.79 ml all-purpose flour
- 1 egg, beaten
- 59.14 ml corn oil or 59.14 ml vegetable oil
- Combine all ingredients except oil.
- 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.
- Brown on both sides, then drain on paper towels. Serve warm.