Arepitas de Yuca
Antonio Reynoso, District 34:
Williamsburg, Bushwick, Ridgewood
Ingredients
2 fresh yucas (about 2 lbs.)
2 eggs
1 teaspoon sugar
1 & 1/2 teaspoons anise seeds
1 & 1/2 teaspoons salt (or to taste)
Canola oil for frying
Directions
Peel and dice yuca being sure to remove the vein.
Finely grate yuca.
In a large mixing bowl, add eggs, salt, sugar, and anise seeds. Mix until well combined
Heat up oil over medium heat until it gets hot.
Form a small arepita in a flat style, like a small pancake. Fry until golden brown and then flip to cook on the other side. Remove from the heat and drain excess oil onto a paper towel.
Taste this first one to make sure that the batter is to your liking. Feel free to adjust seasonings to your liking by either adding more salt, anise seeds or sugar
Continue to create arepitas one-by-one and fry as you go along. Be careful not to burn yourself.
Serve immediately and enjoy arepitas while they are warm.