Yucca Fritters
Credit: Christopher Hirsheimer
MAKES ABOUT 40
These simple fritters are a favorite Cuban snack.
2 1⁄2 lbs. yucca, peeled and cut into small pieces
1 small white sweet potato, peeled and cut into pieces
1 egg yolk
1 tsp. salt
1⁄4 tsp. ground aniseed
Vegetable oil
Flour
2 cups sugar
1 cinnamon stick
1. Put yucca and sweet potatoes in a medium pot and cover with cold water by 2". Bring to a boil over medium-high heat and cook until soft, about 20 minutes. Drain, then mash with a potato masher until smooth, discarding any fibrous pieces. Set aside until cool to the touch, then add yolk, salt, aniseed, and 1 tsp. of oil.
2. Rub hands with a little oil, then form dough into 1" balls. Roll each ball on a lightly floured surface into 8" "ropes", then twist into open-bottomed figure eights.
3. Put sugar, cinnamon stick, and 1 1⁄2 cups water in a medium saucepan and simmer over medium heat until pale gold, 40–50 minutes. Set syrup aside.
4. Pour oil into a large skillet to a depth of 2" and heat to 375° on a candy thermometer over medium-high heat. Fry buñuelos in batches, turning them, until golden brown, about 2 minutes. Drain on paper towels. Serve warm, drizzled with a little syrup.
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