One of our favorite ways to enjoy yuca is when it’s fried. Crispy on the outside and soft on the inside, these fritters make for a fun and easy appetizer. Just be sure to use a sharp knife when cutting and slicing the yuca. So kiss your fries goodbye (for now), and give these fritters a try!
Using a sharp knife, stand each piece upright and carefully slice off the skin.
Grate the yuca on the small holes of a box grater.
Add the grated yuca to a large bowl, along with the softened butter, egg, sugar, anise seeds, and salt. Mix until thoroughly combined.
In a high-walled skillet, heat the canola oil over medium-high heat until shimmering.
Working in batches, scoop 2 tablespoons of the yuca mixture at a time into your hand and gently press into a ½-inch (1 ¼ cm)-thick fritter. Place on the edge of a metal spatula and carefully lower into the hot oil. Fry the fritters for about 2 minutes on each side, until golden brown. Transfer the fritters to a plate lined with paper towels to drain. Sprinkle lightly with salt.