Yuca Fritters With Pickled Red Onions Recipes

STUFFED YUCA FRITTERS

Steps:

• Place yuca in large saucepan; add enough water to completely cover yuca. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until tender but not soft. Drain. Cool. Meanwhile, combine tomato paste, cumin and dressing in large skillet. Stir in onions. Cook on medium-high heat 3 min. or until onions are tender. Add meat and pepper; mix well. Cook 15 min. or until meat is no longer pink, stirring occasionally.
• Place yuca and cream cheese in large bowl; mash well. Add 2 of the eggs, one at a time, stirring until well blended after each addition. Gradually add flour, stirring until mixture forms a stiff dough. (If dough is too soft, mix in an additional 1 Tbsp. flour.) Shape 1/4 cup of the dough into a ball. Press a deep hole into center of ball with your finger; fill hole with 2 tsp. of the meat mixture. Reshape ball to completely enclose filling. Repeat with remaining dough and meat mixture to form a total of 20 balls; set aside. Beat remaining egg with the 1 tsp. water in shallow bowl or pie plate. Place cracker crumbs in separate shallow bowl or pie plate. Dip yuca balls in the egg mixture, then in the cracker crumbs, turning to evenly coat each ball.
• Heat oil in large saucepan on medium-high to 375°F. Carefully add yuca balls, a few at a time; cook 2 min. or until golden brown. Drain on paper towels. Serve warm.

PICKLED RED ONIONS

Steps:

• Bring water to a boil in a saucepan.
• Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
• Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
• Refrigerate at least 1 hour before serving so that the flavor develops.

YUCA FRITTERS (AREPITAS DE YUCA) RECIPE BY TASTY

Steps:

• Using a sharp knife, stand each piece upright and carefully slice off the skin.
• Grate the yuca on the small holes of a box grater.
• Add the grated yuca to a large bowl, along with the softened butter, egg, sugar, anise seeds, and salt. Mix until thoroughly combined.
• In a high-walled skillet, heat the canola oil over medium-high heat until shimmering.
• Working in batches, scoop 2 tablespoons of the yuca mixture at a time into your hand and gently press into a ½-inch (1 ¼ cm)-thick fritter. Place on the edge of a metal spatula and carefully lower into the hot oil. Fry the fritters for about 2 minutes on each side, until golden brown. Transfer the fritters to a plate lined with paper towels to drain. Sprinkle lightly with salt.
• Serve the fritters warm.
• Enjoy!

FISH AND YUCA STEW WITH PICKLED ONIONS

Steps:

• Cook yuca:
• If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
• Make pickled onions while yuca cooks:
• Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
• Make fish stew while yuca finishes cooking:
• Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.

MARINATED YUCA WITH PICKLED RED ONIONS

Steps:

• Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
• Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.