Arańitas y Arepitas de Yuca

Peel the cassava, cut into manageable chunks, and place in a large pot of salted boiling water. Cook until the cassava is very tender and easily pierced with a fork, approximately 15 minutes.

Drain the cooked cassava thoroughly and transfer to a bowl. Mash with a potato masher or fork until a smooth, slightly sticky paste forms.

Add the milk, butter, sugar, salt, and aniseed to the mashed cassava. Mix vigorously with a wooden spoon until the dough is well combined and uniform in texture.

Divide the cassava dough into two portions: one for the arañitas (fritters) and one for the arepitas (small cakes). Work with slightly damp hands to prevent sticking.

For the arañitas, shape the first portion into small, thin patties about 2 inches in diameter, roughly 1/4 inch thick. These should be delicate to allow for crispy edges when fried.

For the arepitas, shape the second portion into small, thick rounds about 1.5 inches in diameter and 3/4 inch thick, resembling small cakes rather than thin patties.

Heat a deep skillet or frying pan with enough oil to shallow-fry the cassava pieces over medium-high heat until the oil reaches 350°F (175°C).

Carefully fry the arañitas in batches for 2–3 minutes per side until golden brown and crispy at the edges. Transfer to paper towels to drain.

Fry the arepitas in the same hot oil for 3–4 minutes per side until they achieve a light golden color and a slight crust forms. Remove to paper towels to drain.

Serve the arañitas y arepitas de yuca warm, arranged together on a platter. They are best enjoyed immediately while still warm and crispy on the outside.