DID YOU
KNOW?
Raw yuca
contains
toxins that are
concentrated in
the skin. Always
peel and cook
the root before
eating it.Yuca Fritters with
Roasted Red Pepper Sauce
1 hour l Makes 10 fritters + 1 cup
sauce
The mild flavor of yuca pairs nicely
with a garlicky red pepper sauce.½ tsp. baking soda
2 lb. yuca, peeled and cut into
1-inch pieces (6 cups)
4 cloves garlic, minced
1 cup chopped onion
½ cup chopped red sweet
pepper
1 fresh jalapeño chile pepper,
seeded and finely chopped
(tip, page 42)
2 Tbsp. finely chopped fresh
cilantro
3 Tbsp. lemon juice
½ tsp. sea salt
1 cup dried bread crumbs2 jarred roasted red peppers,
rinsed and drained
1 Tbsp. paprika(^1) ½ tsp. tahini
1 to 2 tsp. sriracha sauce
- Preheat oven to 450°F. Line a
baking sheet with parchment paper. - In a pot combine baking soda and
12 cups water; bring to boiling. Add
yuca and cook, uncovered, about
10 minutes or until tender; drain.
Transfer to a large bowl; mash yuca. - Reserve ¼ tsp. of the garlic. In a
saucepan combine the remaining
garlic, the onion, sweet pepper, and
jalapeño pepper. Cook over medium
about 15 minutes or until onion
starts to turn golden brown, stirring
occasionally and adding water,
1 to 2 Tbsp. at a time, as needed
to prevent sticking.
4. Add onion mixture to yuca. Add
cilantro, 2 Tbsp. of the lemon juice,
and ¼ tsp. of the salt. Mix well. Form
mixture into 10 patties, using about
⅓ cup each. Coat patties with bread
crumbs; place on the prepared
baking sheet.
5. Bake 15 minutes. Turn patties over
and bake about 20 minutes more
or until bread crumbs are lightly
browned.
6. Meanwhile, for sauce, in a blender
combine the remaining ingredients
along with the remaining 1 Tbsp.
lemon juice, ¼ tsp. salt, and the
reserved ¼ tsp. garlic. Add ½ cup
water. Blend until smooth. If desired,
transfer sauce to a small saucepan
and warm over low. Serve warm
fritters with sauce.