Buñuelos de Yuca (Dairy-Free)

Ingredients

• about 450 g Yucca (Cassava)
• 1/2 cup Tapioca Starch (Yucca Flour)
• 1/4 cup Rice Flour
• 2 tablespoons Sugar
• 1 teaspoon Anise Seeds
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 4 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Boil the yucca until tender, about 20-25 minutes. Drain well and mash until smooth.
2. 2In a large bowl, combine the mashed yucca, tapioca starch, rice flour, sugar, anise seeds, baking powder, and salt. Mix well until a smooth dough forms.
3. 3Heat vegetable oil in a deep skillet or pot over medium heat to 175°C.
4. 4Shape the dough into small balls (about 2.54 cm in diameter).
5. 5Fry the buñuelos in batches until golden brown and cooked through, about 5-7 minutes per batch. Turn them occasionally to ensure even cooking.
6. 6Remove the buñuelos from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm.

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