Yuca Fritters With Pickled Red Onions
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cloves
Garlic (finely minced)3 tbsps
Virgin Olive Oil (extra)2 large
Egg (lightly beaten)1 tbsp
Parsley (chopped)1 tsp
Baking Powder1 cup
Red Wine Vinegar1 tsp
Mexican Oregano (dry)Directions:
1
Over medium heat boil yuca in salted water until tender, approximately 20 minutes
2
Make sure not to overcook
3
Drain yuca and remove the stringy center portion
4
In a small skillet cook scallions and garlic in 1 tablespoon olive oil until fragrant, approximately 3 minutes; then set aside to cool
5
In a food processor place eggs, parsley, baking powder and sauteed scallion and garlic mixture
6
Puree until smooth then season to taste with salt and pepper
7
Allow it to cool then add the yuca and puree all together
8
In a small skillet heat 2 tablespoons oil and saute red onion, vinegar and oregano for 5 minutes until soft
9
Season to taste with salt and pepper and set aside to cool
10
Bring the yuca mixture to room temperature
11
In a heavy bottom skillet heat 2 to 3 inches of oil to 375 degrees
12
Shape batter in an ice cream scooper and fry the fritter until golden
13
Place fritters on towel
14
Season with salt and pepper
15
Arrange fritters on a serving platter and top each fritter with a little pickled red onion on top