Can I bake these fritters instead of frying?
While frying yields the crispiest results, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown. They may not be as crispy.
BREAKFAST
Panamanian Yuca Fritters with Garlic Mojo and Fried Eggs
These crispy Panamanian yuca fritters are a delightful breakfast, offering a unique texture and savory flavor. Paired with a vibrant garlic mojo and perfectly fried eggs, this dish is a hearty and satisfying start to your day.
HOW TO MAKE IT
Let's cook.
01
Boil the peeled yuca in salted water for 15-20 minutes over medium-high heat until very tender. Drain well and mash thoroughly with a fork or potato masher until smooth. Allow to cool slightly.
02
In a medium bowl, combine the mashed yuca with chopped cilantro, diced red onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine. Form the mixture into 8 small, flat fritters, about 2 inches in diameter.
03
Heat 2 cups of vegetable oil in a large skillet or deep pot over medium-high heat until it reaches 350°F (175°C). Carefully fry the yuca fritters in batches for 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
04
While the fritters are frying, prepare the garlic mojo. In a small bowl, whisk together the minced garlic, fresh lime juice, and 2 tablespoons of olive oil. Season with a pinch of salt and pepper to taste.
05
In a separate non-stick skillet, fry the 4 large eggs over medium heat for 2-3 minutes, or until the whites are set and the yolks are still runny. Season with salt and pepper.
06
Serve the warm yuca fritters immediately, topped with a fried egg and drizzled generously with the garlic mojo.
About This Recipe
These crispy Panamanian yuca fritters are a delightful breakfast, offering a unique texture and savory flavor. Paired with a vibrant garlic mojo and perfectly fried eggs, this dish is a hearty and satisfying start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy fritters, ensure the mashed yuca is as dry as possible before mixing. You can also add a tablespoon of all-purpose flour to the yuca mixture if it feels too wet to bind.
Easy Substitutions
If fresh yuca is unavailable, frozen yuca can be used; simply boil until tender. For the garlic mojo, orange juice can be substituted for lime juice for a slightly sweeter, less tart flavor. Plantain fritters can be made as an alternative to yuca.
Storage & Reheating
Leftover yuca fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer for best results to regain crispiness. The garlic mojo can be stored separately in the refrigerator for up to 3 days.
Serving Suggestions
Serve these fritters with a side of fresh avocado slices or a simple green salad. A sprinkle of crumbled queso fresco or cotija cheese over the fried eggs would also be delicious. For a heartier meal, add a side of black beans.
Common Mistakes
1. Not boiling the yuca long enough: This results in tough, hard-to-mash yuca and dense fritters. Ensure it's very tender before draining. 2. Overcrowding the pan when frying: This lowers the oil temperature, leading to greasy, soggy fritters. Fry in batches. 3. Not draining excess oil: Fritters will be oily if not properly drained on paper towels. 4. Under-seasoning the yuca mixture: Yuca can be bland, so don't skip the salt and pepper.
Frequently Asked Questions
What is yuca?
Yuca, also known as cassava or manioc, is a starchy root vegetable common in Latin American and Caribbean cuisines.
Can I make the fritter mixture ahead of time?
Yes, you can prepare the yuca mixture and form the fritters up to 1 day in advance. Store them covered in the refrigerator until ready to fry.
What kind of oil is best for frying?
Vegetable oil, canola oil, or peanut oil are good choices due to their high smoke points.
MORE TO KNOW
Mashing yuca thoroughly is key to achieving the right texture for these fritters. Unlike potatoes, yuca can be a bit fibrous, so ensure you remove any tough strands before mashing. A potato ricer can also be used for an even smoother consistency. The garlic mojo is a versatile sauce; feel free to adjust the garlic and lime to your preference, or add a pinch of finely chopped aji seco (dried chili) for a subtle kick.
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