HOW TO MAKE NUEGADOS DE YUCA Y CHILATE DE COJUTEPEQUE (CASSAVA FRITTERS AND CHILATE CORN DRINK)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk lowers calories while maintaining moisture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can be a natural sweetener option.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Add 2 cups of cornmeal to a pot.

Add a thumb size piece of ginger and 8 sweet peppercorns.

Add 4 cups of water and cook over medium heat for roughly 15 minutes, stirring constantly.

In another pot, add 1 or 2 vanilla tablets and 2 cups of water along with 1 cinnamon stick.

Bring the syrup to a boil and stir constantly until it thickens, roughly 5 to 10 minutes, then set aside to cool.

Peel and rinse 3 small cassavas.

Grate the cassava to make about 4 cups.

In a bowl, combine the grated cassava with 1/2 cup of flour, 1/2 cup of melted butter, 3 whole eggs, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 tablespoon of grated parmesan cheese, and 1/8 teaspoon of anise.

Mix everything well until combined.

Heat corn oil in a pan over medium-high heat.

Spoon out the mixture and place it in the pan to fry for about 2 to 3 minutes on each side until golden brown.

Place the fritters on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens