Nicaraguan Yuca and Cheese Buñuelos with Sweet Cane Syrup

Boil the yuca in a pot of salted water until very tender, about 15-20 minutes. Drain well and mash thoroughly with a fork or potato masher until smooth.

In a large bowl, combine the mashed yuca, grated queso seco, flour, and egg. Mix until a soft, cohesive dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

While the oil heats, roll small portions of the dough into 1-inch balls or small, irregular shapes. Carefully drop 4-5 buñuelos into the hot oil, ensuring not to overcrowd the pot.

Fry the buñuelos for 3-5 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining dough.

In a small saucepan, combine the panela (or brown sugar), water, and cinnamon stick. Bring to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for 5-7 minutes, or until the syrup slightly thickens.

Serve the warm buñuelos immediately, drizzled generously with the cane sugar syrup.