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.