Cuban Yuca Fritters with Anise Syrup

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These crisp, golden Cuban fritters are a beloved holiday treat, traditionally served during Christmas and New Year celebrations across the island. Fresh yuca is grated, formed into delicate rings, fried until crackling-crisp, and soaked in a fragrant spiced anise syrup.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 32 gSugar
• 3 gProtein
• 95 mgSodium
• 280 mgPotassium
• 35 mgCalcium
• 1 mgIron
• 22 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the fritters

• 2 lb fresh yuca (cassava), peeled and trimmed
• 1 large egg, lightly beaten
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine salt
• 4 cups vegetable oil, for frying

For the anise syrup

• 1 cup granulated sugar
• 1 cup water
• 1 cinnamon stick
• 2 star anise pods
• 1 wide strip lemon zest
• 1 tbsp fresh lemon juice

Directions

1. Cut the peeled yuca into 2-inch chunks and finely grate using a box grater or food processor. Transfer to a clean kitchen towel and squeeze firmly to remove as much starchy moisture as possible.
2. In a large bowl, combine the grated yuca with the egg, sugar, vanilla, and salt. Mix with your hands until a sticky, cohesive dough forms that holds together when pressed.
3. With lightly oiled hands, scoop about 2 tablespoons of dough and shape into a ring roughly 3 inches in diameter, pressing a hole through the center with your thumb. Repeat with the remaining dough, keeping formed fritters on a parchment-lined tray.
4. Heat the oil in a deep heavy pot to 350°F (175°C). Line a tray with paper towels and set a wire rack over another tray for draining.
5. Fry the fritters in small batches, 3-4 at a time, without crowding the pot. Cook about 4-5 minutes total, turning once, until deeply golden and crisp on both sides.
6. While the fritters fry, make the syrup: combine sugar, water, cinnamon stick, star anise, and lemon zest in a small saucepan. Bring to a gentle simmer and cook 8-10 minutes until slightly thickened and fragrant. Remove from heat and stir in the lemon juice.
7. Lift each fried fritter from the oil and immediately dip it into the warm spiced syrup, turning to coat both sides. Let drain briefly, then transfer to a serving platter.
8. Drizzle any remaining syrup over the fritters and serve warm, ideally with a small cup of strong Cuban coffee on the side.

Cook’s Notes

• Choose yuca that is firm, heavy for its size, and free of black spots; frozen grated yuca works in a pinch but must be fully thawed and squeezed dry.
• Squeezing out the moisture from the grated yuca is critical, otherwise the dough will be too loose to hold its ring shape.
• Maintain oil temperature around 340-350°F; oil that is too cool makes greasy fritters, while oil that is too hot browns the outside before the inside cooks.
• The syrup can be made up to a week ahead and stored refrigerated; rewarm gently before soaking the fritters.
• Serve within 1 hour of frying for the best contrast of crisp coating and tender, custardy interior.

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