Our Yuca plantation six months ago.Yuca from our farm. Yuca can be grated or cut in three to four inch chunks, to be eaten, fried or boiled.
Arepitas de Yuca
(My Mom’s recipe)
2 pounds of cassava
2 teaspoons salt
2 Tablespoons of milk
½ teaspoon of garlic mashed
1 Tablespoon sugar
1 teaspoon of anise (optional)
1. Peel and a grate the cassava. Once all cassava is grated squeeze out any starch water, and mix with all the other ingredients.
2. With the help of a Tablespoon form oval shaped fritters, try not to make them too thick and slide into hot oil. Fry 4-6 arepitas at a time until golden brown on both sides. Serve hot.
Yield: 45 arepitas
a) This recipe can be divided in half if you prefer to do less arepitas.
b) You can prepare this the night before and store it in a zip lock or covered container in the refrigerator and fry the next day.
c) Any leftover fried arepitas can be stored in the refrigerator and heated in the microwave the next day.