| 1 |
If you use fresh yuca, peel and cut it into chunks, place it in a medium-size saucepan, cover with salted water, and boil over medium-high heat until tender but not mushy, about 30 minutes. Drain the yuca and remove the stringy center portion. If you use frozen yuca, cook it whole according to package directions, then cut it into chunks and remove the stringy core. |
| 2 |
In a small skillet, heat the oil over low heat until fragrant, then cook the scallions and garlic, stirring, 3 to 5 minutes, until tender. |
| 3 |
Place the remaining ingredients (except the oil and mojo vinegreta) in a food processor fitted with a steel blade, and pulse on and off until smooth. Refrigerate the mixture, covered, for 30 minutes. |
| 4 |
Preheat the oven to 250 F. Bring the mixture to room temperature. In a heavy-bottomed skillet or deep fryer over medium high heat, heat 2 to 3 inches of oil to 375 F. or until a drop of batter sizzles when it touches the oil, and fry 1 tablespoon of batter. Taste for seasoning, adjust if necessary in the remaining batter, drop the mixture by tablespoonfuls into the hot oil, and fry the fritters until golden brown on all sides, turning with a slotted spoon. Do not fry too many fritters at once, or the oil temperature will fall and they will be soggy rather than crisp. Place the fritters on a paper-towel lined platter in the oven until all have been cooked, and serve hot with the garlic dip. |
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