Yuca Fritters from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
In orizaba, they make wonderful batter-dipped fritters with chayotextle, the potato-like root of the chayote plant. Do you suppose any chayote supplier here has thought of digging up the roots and ...
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Ingredients
- Vegetable oil for frying
- 1¼–1½ pounds fresh yuca or 1 pound frozen yuca, thawed (see page 62)
- 1–1½ teaspoons salt, or to taste
- Thin Tomato Sauce, heated
- 2 large eggs, separated
- ½ cup all-purpose flour, or as needed
- 1 tablespoon butter
- Freshly ground black pepper
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