Buñuelos de Nicaragua
yields 14 fritters

Ingredients

• 1.5 pounds whole yucca (2.5 cups grated yucca, peeled and deveined) is needed for recipe)
• .5 cup butter, softened
• .75 cup crumbled queso fresco
• 2 each whole eggs, large Grade A
• 1 cup all-purpose flour
• 2 quarts peanut oil, for frying
• 8 ounces honey

Procedure

Using a vegetable peeler or sharp knife, peel the yucca. Cut the yucca in half length-wise and then in quarters, removing its fibrous vein. Grate directly into a mixing bowl using the small side of a box grater. Add softened butter, crumbled cheese, eggs, and flour, and stir together with a rubber spatula. Batter should be slightly wet. Portion using a quarter-cup measure, spraying the measuring cup with nonstick spray each time before scooping the batter. Fry in 350-degree-Fahrenheit oil, for approximately 6-8 minutes. Remove buñuelos from oil and drain on paper towel-lined plate. Serve with small ramekin or dipping dish of honey.