Costa Rican Enyucados
A type of fritter made from grated yuca (cassava), cheese, and a variety of fillings.
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Servings: 8 servings
Calories: 414 kcal
Equipment
- Large pot for boiling yuca
- Potato masher
- Medium-sized pot for milk mixture
- wooden spoon
Ingredients
- 4 lbs. of yuca root
- 1 can of coconut milk 13.5 oz.
- 1 cup of milk
- 1 cup of sugar
- 1 cinnamon stick
- 1 tsp. of salt
- 1 tsp. of vanilla extract
Instructions
- Peel the yuca root and cut it into small pieces.
- Boil the yuca in a pot of water for 30 minutes or until it becomes soft.
- Drain the yuca and mash it with a potato masher until it's smooth.
- In a separate pot, add the coconut milk, milk, sugar, cinnamon stick, salt, and vanilla extract.
- Bring the mixture to a boil and stir until the sugar dissolves.
- Remove the cinnamon stick from the mixture.
- Add the mashed yuca to the pot with the milk mixture and stir until well combined.
- Cook the mixture over low heat for 10-15 minutes or until it thickens and becomes creamy.
- Serve the enyucados warm in bowls or cups.
Notes
Tips and Tricks
When boiling the yuca, make sure to use enough water to cover the yuca completely. Use a sharp knife to cut the yuca into smaller pieces. To make mashing the yuca easier, cut it into smaller pieces and remove any fibrous parts before boiling. To thicken the mixture, cook it over low heat for a longer period of time. Stir the mixture frequently to avoid burning.Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 78g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 400mg | Potassium: 565mg | Fiber: 3g | Sugar: 38g
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