Muchines de Yuca

Peel the yuca, cut it into large chunks, and boil in salted water for 20-25 minutes until fork-tender. Drain thoroughly and allow to cool slightly.

While the yuca cooks, finely dice the onion and sauté it in a small amount of oil over medium heat until softened and translucent, about 5 minutes. Season with salt and pepper and set aside.

Mash or grate the cooked yuca in a large bowl until smooth, removing any tough fibrous core. The mixture should be free of lumps.

Add the sautéed onion and beaten egg to the mashed yuca, then season with salt and pepper. Mix well until a cohesive, moldable dough forms.

Scoop portions of the yuca dough and shape them into small rounds or cylindrical patties about 2 inches in diameter using lightly oiled or dampened hands.

Heat oil in a deep skillet or frying pan over medium-high heat until it reaches approximately 350°F (175°C). There should be enough oil to come halfway up the sides of the fritters.

Carefully place the fritters in the hot oil in batches, frying for 3-4 minutes per side until deeply golden and crisp on the exterior. Avoid overcrowding the pan.

Remove the fritters with a slotted spoon and drain on a paper towel-lined plate. Serve immediately while hot and crispy.