Peel and grate the yucca into a large mixing bowl.

In a saucepan, combine the grated panela, water, and cinnamon stick over medium heat. Stir occasionally until the panela has dissolved completely.

Pour the panela mixture over the grated yucca and mix well.

Heat the vegetable oil in a frying pan over medium-high heat.

In a separate mixing bowl, beat the eggs until frothy.

Add the baking powder, salt, and ground cinnamon to the eggs and mix well.

Pour the egg mixture over the yucca mixture and stir until fully combined.

Use a spoon to form the mixture into small round patties.

Carefully place the patties in the hot oil and fry until golden brown on both sides.

Use a slotted spoon to remove the torrejas from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve warm with a sprinkle of ground cinnamon on top.