Can I bake these fritters instead of frying?
While frying yields the crispiest results, you can bake them. Brush the fritters lightly with oil and bake at 400°F/200°C for 15-20 minutes, flipping halfway, until golden brown.
BREAKFAST
Crispy Cuban Yucca Fritters with Zesty Garlic Mojo
Start your day with a taste of Cuba! These delightful yucca fritters offer a uniquely satisfying texture and savory flavor, perfectly complemented by a bright, zesty garlic mojo dipping sauce. A truly distinctive breakfast experience.
HOW TO MAKE IT
Let's cook.
01
Boil the peeled yucca chunks in a pot of salted water over medium-high heat for 15-20 minutes, or until very tender. Drain well and let cool slightly.
02
While the yucca cools, prepare the mojo sauce: In a small saucepan, heat 1/4 cup olive oil over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it. Remove from heat and stir in the orange juice and lime juice. Season with a pinch of salt and pepper, then set aside.
03
Mash the cooked yucca in a large bowl until mostly smooth, leaving a few small lumps for texture. Stir in the flour, chopped red onion, cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
04
Form the yucca mixture into small, flattened patties, about 2 inches in diameter and 1/2 inch thick.
05
Heat 2 cups vegetable oil in a large skillet or deep pot over medium-high heat until it reaches 350°F/175°C. Carefully place a few fritters into the hot oil, ensuring not to overcrowd the pan.
06
Fry the fritters for 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
07
Serve the hot yucca fritters immediately with the zesty garlic mojo dipping sauce.
About This Recipe
Start your day with a taste of Cuba! These delightful yucca fritters offer a uniquely satisfying texture and savory flavor, perfectly complemented by a bright, zesty garlic mojo dipping sauce. A truly distinctive breakfast experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the fritters, you can add a pinch of cumin or smoked paprika to the yucca mixture. Ensure the oil is at the correct temperature before frying to achieve crispy, non-greasy fritters. If the oil is too cool, the fritters will absorb too much oil; if too hot, they will burn before cooking through.
Easy Substitutions
If fresh yucca is unavailable, frozen yucca can be used; thaw it completely before boiling. For the mojo sauce, if fresh orange juice is not an option, a good quality bottled orange juice can be used, though fresh is preferred for flavor. A dash of dried oregano can be added to the mojo for an earthy note.
Storage & Reheating
Leftover yucca fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or air fryer at 350°F/175°C for 5-7 minutes until crispy again. The mojo sauce can be stored separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve these fritters as a savory breakfast alongside scrambled eggs and black beans. They also make an excellent appetizer for brunch or a light snack. Pair them with a strong Cuban coffee or a fresh fruit smoothie. For a heartier meal, serve them with a side of grilled chicken or pork.
Common Mistakes
Overcrowding the pan during frying can lower the oil temperature, leading to soggy fritters. Fry in batches to maintain consistent oil temperature. Not mashing the yucca thoroughly enough can result in lumpy fritters that don't hold together well. Ensure the yucca is very tender before mashing. Overcooking the garlic in the mojo sauce will make it bitter; cook it gently until just fragrant.
Frequently Asked Questions
What if I don't have fresh yucca?
You can use frozen yucca, which is often available in the frozen vegetable section of most grocery stores. Thaw it completely before boiling.
Can I make the mojo sauce ahead of time?
Yes, the mojo sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Its flavors will meld and deepen over time.
MORE TO KNOW
Yucca, also known as cassava or manioc, is a starchy root vegetable common in Latin American and Caribbean cuisines. When preparing yucca, it's crucial to peel it thoroughly, as the skin is tough and inedible. Boiling until very tender is key for easy mashing and a smooth fritter texture. The mojo sauce, a staple in Cuban cooking, relies on the fresh, bright flavors of citrus and garlic to cut through the richness of fried foods. Adjust the garlic in the mojo to your preference; some prefer a stronger garlic kick.
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