I learned to make these fritters from Mili at the Yoga Center. She was always a champion of having something fried in our Saturday menus…
I have always been a great fan of anything fried, but to be honest, never made these yautía fritters myself. So why in the world did I want to include them as part of a Cooking Class menu??? Beats me…
So I had to prepare fast, real fast to make a recipe that I could replicate time and time again, and that it tasted as good as Mili’s always did. Thank goodness yautías and most viandas are on sale during Xmas because they’re used in so many typical recipes.
Here are the results… I hope you enjoy them as much as the cooking class students did.
2 medium sized yautías, peeled and cut into small pieces 1 green banana, peeled and cut into small pieces 3 tbs sofrito 2 large garlic cloves, peeled and cut into smaller pieces 1 tsp salt 1 tbs olive oil Sprinkling of paprika Frying oil – Grapeseed oil or Canola Oil
- Add all the ingredients in a food processor and blend until you create a puree.
- With a spatula, scrape off the sides of the bowl of the food processor to make sure all the mix is evenly pureed.
- Using a skillet with about ½ inch of oil over medium high heat, fry the fritters creating small mounds with 2 spoons.
- When they’re golden brown on both sides, transfer them to a plate with paper towel to soak up any extra oil.
These fritters are easy… and delicious. You can make them in a cinch. Perfect for an impromptu parranda. They taste like an alcapurria without the filling.
When we were making them at the cooking class, Angie told me if we had left a bit of the soy filling from the yuca pastelón, we could’ve demonstrated how this masa works for an alcapurrias too.