Yuca Fritters, AREPITAS de YUCA

Due to our farm’s cassava harvest in the past month, I've been enjoying many yuca recipes.  Cassava is also called yuca or manioc. Today I will start with a simple and delicious recipe, Yuca fritters (arepitas de yuca). Yuca fritters, like tostones, are common side dishes in Dominican cuisine. I love these so much, I even eat them cold. With stewed beef, baked chicken, rice and beans or simple alone, these are tasty fritters. There are several ways to make them changing an ingredient here and another there, but always with the same results, delicious fried yuca!

Our Yuca plantation six months ago. 

Yuca tree ready to harvest.

Cassava / yuca leaf. 
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 eggs
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.

Bon Appetit!

You can also find Arepitas deYuca in the following kitchen:

Trust in the LORD and do good;dwell in the land and enjoy safe pasture. Take delight in the LORD, and he will give you the desires of your heart. ~ Psalm 37:3-4

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