Peel, shred and press the yucca to dry. Add eggs, garlic, salt and pepper and anise. Form balls and fry in corn or soya oil.
Anise is available at the local market.
Dips are nice with the yucca fritters - Thai sweet chili sauce (available at the local market) or salsa are two suggestions. Some people like to add cheese but this simple version, compliments of Maya, makes a darn fine fritter.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 43 (56%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 186.1mg||57 %|
|Sodium 62.8mg||2 %|
|Potassium 109.3mg||3 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.6g|
|Protein 6.2g||9 %|
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Calories per serving: 77
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