Sweet Yuca Fritters and Fresh Mango with Spiced Rum Butter ►
The yuca, or cassava, provides the sweet starch for this dish. The fritters could be served with other fruits, but the mango and rum add a distinctively “island” note to the dish.
- Mangoes and Rum
- Ripe Mangoes - 4, peeled, seeded, and sliced in thick strips
- Puerto Rico Rum - 1/2 cup, dark
- Spanish Sweet Anisette - 1/4 cup
- Tarragon Leaves - 1/4 cup, chopped, fresh
- Yuca Fritters
- Yuca (Cassava) - 2 pounds, peeled and grated very fine
- Unsalted Butter - 2 ounces, soft
- Whole Egg - 1
- Egg Yolks - 2
- Baking Powder - 1 teaspoon
- Sugar - 2 tablespoons
- Pinch of salt
- Anise Seed - 1 teaspoon
- Vegetable oil for frying
To prepare the mangoes: In a medium bowl, combine the mangoes, rum, and anisette. Cover and refrigerate for 3 – 4 hours.
To make the fritters: In a large bowl mix the yuca and butter and add the eggs. Whisk together gently. Add the remaining ingredients and blend. Cover and refrigerate for 30 minutes.
To serve: In a deep frying pan over medium-high heat, heat 2 inches of oil to 350 F. Using a large soup spoon, put spoonfuls of batter in the oil and fry until golden brown on all sides. Remove with a slotted spoon and drain on paper towels. Stir the tarragon leaves into the mangoes and put the mangoes on a serving plate. Garnish with flowers. Pass a bowl of fritters.