Best Yucca Cassava Pancakes Recipes
PAN-FRIED YUCA CAKES
Cook these delectably golden-brown Pan-Fried Yuca Cakes as a unique side dish! This fried yuca dish is made with peeled yuca and shredded cheese.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Combine first 3 ingredients.
- Heat half the oil in large nonstick skillet on medium heat. Drop half the yuca mixture evenly into 6 mounds in skillet, using 1/4 cup yuca mixture for each. Flatten each to 3-1/2-inch patty with back of spatula. Cook 2 min. on each side or until golden brown on both sides; cover. Cook 3 min. or until tender. Remove from skillet; cover to keep warm.
- Repeat with remaining oil and yuca mixture.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
YUCCA (CASSAVA) PANCAKES
This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks.
Provided by fluffernutter
Categories Breakfast
Time 20m
Yield 12-14 cakes
Number Of Ingredients 8
Steps:
- Combine all ingredients except oil.
- Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
- Brown on both sides, then drain on paper towels. Serve warm.
Nutrition Facts : Calories 186.6, Fat 7.1, SaturatedFat 2, Cholesterol 22.7, Sodium 223.9, Carbohydrate 29.3, Fiber 1.4, Sugar 1.3, Protein 1.6
YUCCA BUNS (PAN DE YUCCA)
Steps:
- Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside.
- Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
- Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm. Serve with Pineapple Marmalade, if desired.
- Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
- Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
- Remove from heat and cool before serving.
- Store in refrigerator for up to 1 month or in the freezer for 6 months.
ROASTED CASSAVA (YUCA ASADO)
I was looking for a different way to prepare yuca. Yuca is very bland on its own. It is good for fries and added to stews, but I wanted something a little different.
Provided by threeovens
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of salted water, cook yuca until almost tender, about 15 minutes; drain and set aside.
- Preheat oven to 400 degrees F.
- In a medium bowl, combine olive oil, cilantro or oregano, parsley, onion powder, garlic powder, ground cumin, salt and pepper.
- Add yuca and toss to coat.
- Arrange yuca in a single layer in a lightly greased baking dish until yuca is tender and starts to brown, about 30 to 40 minutes.
- Sprinkle with lime juice, toss, and serve.
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