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Nuegados de Yuca, or cassava fritters, are a cherished treat in El Salvador, known for their crispy exterior, tender interior, and the irresistible sweetness of their caramelized syrup coating.
Often enjoyed as a dessert or snack, these fritters are a perfect example of how Salvadoran cuisine transforms humble ingredients into something truly special.
Whether shared at festivals, family gatherings, or quiet evenings at home, Nuegados de Yuca evoke a sense of warmth and nostalgia, connecting generations through a shared love of food.
What Are Nuegados de Yuca?
Nuegados de Yuca are deep fried fritters made from grated cassava, a starchy root vegetable that is a staple in many Latin American and Caribbean cuisines.
The cassava is mixed with simple ingredients like eggs and cheese to create a dough, which is then shaped into small balls or patties. These are fried until golden and crisp, then drizzled or soaked in a luscious panela syrup, made from unrefined cane sugar.
This dish is a popular street food in El Salvador, where it’s often sold alongside chilate, a warm corn based drink seasoned with spices.
The pairing of sweet nuegados and savoury spiced chilate makes for a comforting and satisfying experience. While nuegados are traditionally made with yuca, variations using plantains or corn also exist, showcasing the diversity and creativity of Salvadoran cuisine.
Ingredients and Taste
The foundation of Nuegados de Yuca is freshly grated cassava, which gives the fritters their signature chewy texture. Cassava’s mild flavour acts as a blank canvas, allowing the other ingredients to shine.
Eggs are added to bind the mixture, while a touch of grated cheese lends a subtle saltiness that balances the sweetness of the syrup. Some recipes also incorporate a hint of baking powder to ensure the fritters are light and airy.
Once fried to a perfect golden brown, the nuegados are coated in panela syrup, made by dissolving unrefined cane sugar in water and simmering it with cinnamon sticks for a warm, aromatic finish.
The result is a treat that’s crispy on the outside, tender and chewy on the inside, and decadently sweet with every bite. The combination of textures and flavours makes Nuegados de Yuca a delightful indulgence, equally suited for special occasions or everyday enjoyment.
A Taste of History
Cassava has deep roots in the culinary traditions of Central America, dating back to pre-Columbian times when indigenous peoples cultivated the hearty root as a staple crop.
Over centuries, the use of cassava spread across the region, adapting to new ingredients and influences brought by colonization and trade. The creation of nuegados reflects this blending of cultures, combining indigenous ingredients like cassava and panela with techniques and flavours introduced by the Spanish.
In El Salvador, Nuegados de Yuca have become a symbol of community and tradition. They are a fixture at festivals and street fairs, often served as a comforting reminder of home.
Nuegados de Yuca (Cassava Fritters) Recipe
Serves: 4 people
Ingredients:
For the Nuegados (Fritters):
- 2 cups finely grated fresh yuca (cassava), peeled
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- A pinch of salt
- Vegetable oil, for frying
For the Syrup:
- 1 cup panela or dark brown sugar, finely chopped
- 1 cup water
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract
Directions
Peel the yuca carefully, as its outer layer can be tough. Grate the peeled yuca finely using a box grater or a food processor. Ensure there are no fibrous pieces in the grated yuca. Set aside in a bowl, and pat dry any excess moisture using a clean kitchen towel for a firmer texture.
In a large mixing bowl, combine the grated yuca, flour, beaten eggs, sugar, baking powder, cinnamon, and a pinch of salt. Mix thoroughly until a cohesive dough forms. For best results, use your hands to ensure all ingredients are evenly distributed.
Heat vegetable oil in a deep skillet or frying pan over medium heat, aiming for about 1 inch of oil. The oil is ready when a small piece of dough dropped in sizzles and floats to the surface within seconds. Maintain consistent heat to avoid uneven frying.
Using your hands or a small scoop, form the yuca dough into small balls, roughly the size of a golf ball. Avoid making them too large, as they need to cook evenly. Place them gently into the hot oil, frying in batches to prevent overcrowding.
Fry the nuegados for about 4-5 minutes per side or until they are golden brown and crisp on the outside. Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain excess oil. Repeat until all the dough is used.
While the fritters cool slightly, prepare the syrup. In a small saucepan, combine the panela or brown sugar, water, cinnamon stick, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Let the mixture simmer for 8-10 minutes until it thickens slightly, forming a syrupy consistency.
Remove the cinnamon stick from the syrup and let it cool for 2-3 minutes. Transfer the nuegados to a serving dish and drizzle the warm syrup generously over them. Ensure each fritter is coated for maximum flavour.
Serve the nuegados warm, optionally garnished with a sprinkle of ground cinnamon for added aroma. Pair with a side of fresh coffee or horchata for an authentic Salvadorian experience. For an extra touch, serve the syrup on the side as a dipping sauce, allowing guests to control the sweetness.
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