Ingredients
2 lb (900 grams) of yucca (cassava), peeled and cut into chunks
1/2 tsp of salt
1/2 tsp of ground anise
2 eggs, beaten
1/2 cup (60 grams) of cornstarch
Vegetable oil, for frying
1/2 cup (120 ml) of honey, for drizzling
Directions
1. Place peeled and cut yucca chunks into a large pot and cover with water. Add 1/2 teaspoon of salt.
2. Bring the water to a boil, then reduce the heat and simmer until the yucca is tender, about 15-20 minutes.
3. Drain the yucca and let it cool slightly. Remove any fibrous core from the center of the yucca chunks.
4. In a large bowl, mash the yucca until smooth.
5. Add 1/2 teaspoon of ground anise to the mashed yucca and mix well.
6. Add the beaten eggs and cornstarch to the yucca mixture, stirring until well combined and the mixture holds together.
7. Form the yucca mixture into small oval or round fritters.
8. Heat vegetable oil in a large frying pan over medium-high heat.
9. Fry the fritters in batches, making sure not to overcrowd the pan. Cook until golden brown on all sides, about 3-4 minutes per side.
10. Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
11. Drizzle the fritters with honey before serving.