You may also like
Categories:
scallion garlic extra-virgin olive oil eggs parsley baking powder red onion red wine vinegar oregano
Viewed: 27 - Published at: 9 years agoIngredients
- I pound fresh yuca, peeled and diced into large pieces
- 1/2 cup scallion, chopped
- 2 cloves garlic, finely minced
- 3 tablespoons extra virgin olive oil
- 2 large eggs, lightly beaten
- 1 tablespoon parsley, chopped
- 1/4 teaspoon baking powder
- 1 red onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 teaspoon dry Mexican oregano
Method
- Over medium heat boil yuca in salted water until tender, approximately 20 minutes.
- Make sure not to overcook.
- Drain yuca and remove the stringy center portion.
- In a small skillet cook scallions and garlic in 1 tablespoon olive oil until fragrant, approximately 3 minutes; then set aside to cool.
- In a food processor place eggs, parsley, baking powder and sauteed scallion and garlic mixture.
- Puree until smooth then season to taste with salt and pepper.
- Allow it to cool then add the yuca and puree all together.
- In a small skillet heat 2 tablespoons oil and saute red onion, vinegar and oregano for 5 minutes until soft.
- Season to taste with salt and pepper and set aside to cool.
- Bring the yuca mixture to room temperature.
- In a heavy bottom skillet heat 2 to 3 inches of oil to 375 degrees.
- Shape batter in an ice cream scooper and fry the fritter until golden.
- Place fritters on towel.
- Season with salt and pepper.
- Arrange fritters on a serving platter and top each fritter with a little pickled red onion on top.
