Latkes de Yuca (Cassava Latkes)
Makes 12 latkes
Ingredients
- 2 lbs yuca root also known as cassava root
- 6 scallions
- Salt to taste
- Olive oil for frying other oils can be used but may make the latkes taste oily
Instructions
- Cut ends off the yuca root and peel with a vegetable peeler. Cut off any brown spots. Grate.
- Slice scallions into thin rounds, ensuring to include a little of the green stem for color
- Mix grated yuca and scallions in a bowl. Add salt and pepper to taste.
- Fill a frying pan with 1 inch of oil and heat to medium to low.
- Make latke patties and place in hot oil. Flip the latke when the bottoms begin turning a light brown color. Cook the other side until brown and remove to a napkin.
Notes
My son invented this dish and it became an instant family favorite for Chanukah! Yuca (also known as cassava) is a staple food in many parts of South America, including Ecuador where it is grown throughout the country. Similar to and as versatile as the potato, yuca forms a crunchy exterior when fried and a softer center with a hint of sweetness that adds a delightful dimension to this traditional dish. Serve as usual with applesauce and sour cream or with your favorite accompaniment.