Bolivian-Style Fried Cassava Fritters with Cinnamon Syrup

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A beloved holiday and street-food treat from Bolivia, these golden yuca fritters are crisp outside, tender inside, and traditionally drizzled with a spiced sugar syrup. They're especially popular during Christmas and New Year celebrations across Cochabamba and La Paz.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 28 gSugar
• 5 gProtein
• 190 mgSodium
• 280 mgPotassium
• 80 mgCalcium
• 1 mgIron
• 22 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the fritters

• 2 lbs fresh yuca (cassava), peeled and cut into 2-inch chunks
• 1 large egg, lightly beaten
• 1/4 cup granulated sugar
• 1/2 tsp fine salt
• 1/2 tsp baking powder
• 1/4 tsp ground anise seed
• 1/3 cup crumbled queso fresco (optional)
• Vegetable oil, for deep-frying

For the cinnamon syrup

• 1 cup granulated sugar
• 1/2 cup water
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp fresh lime juice
• 1 strip lemon peel

Directions

1. Place the yuca chunks in a pot, cover with cold salted water, and bring to a boil. Cook for 18-22 minutes until very tender when pierced with a fork.
2. Drain the yuca thoroughly and transfer to a large bowl. Mash while warm until completely smooth with no lumps, then let cool for 10 minutes.
3. Add the egg, sugar, salt, baking powder, anise, and queso fresco to the mashed yuca. Mix with a wooden spoon until a soft, pliable dough forms; do not overwork.
4. With lightly oiled hands, shape the dough into 12 round balls about 2 inches across, then flatten gently into thick patties about 3/4 inch thick.
5. Heat 2 inches of vegetable oil in a heavy pot to 350°F. Fry the fritters in batches of 4, turning once, until deeply golden brown on both sides, 4-5 minutes total. Drain on paper towels.
6. While the fritters fry, make the syrup: combine sugar, water, cinnamon stick, cloves, lime juice, and lemon peel in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves, then simmer 6-8 minutes until slightly thickened.
7. Strain the syrup and discard the spices and peel. Keep warm over low heat.
8. Arrange the warm fritters on a platter and generously drizzle with the hot cinnamon syrup. Serve immediately while crisp and tender.

Cook’s Notes

• Make sure the yuca is fully cooked and mashed smooth; any fibrous bits will give the fritters a stringy texture.
• Keep the oil temperature steady at 350°F so the fritters cook through without absorbing excess oil.
• If fresh anise is unavailable, substitute 1/2 tsp ground cinnamon or a pinch of fennel seed.
• The syrup can be made up to 5 days ahead and reheated; it thickens as it cools, so add a splash of water when reheating.
• Serve the fritters right after frying for the best contrast of crisp shell and fluffy interior.
• Frozen-thawed yuca (yuca congelada) works well and saves significant prep time.

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