Nuegados Salvadoreños de Yuca (Salvadoran yuca fritters with brown sugar syrup)

Indulge in a sweet Salvadoran treat that only requires 7 ingredients

This recipe is not for those that don't consume sugar. If that's you, abort! Now if it's just us, the ones that once in a while indulge in something sweet... let me tell you about this recipe. Nuegados Salvadoreños de yuca is one of my two favorite Salvadoran desserts, the second is Empanadas de platano. My mom and my tias have made these since I can remember, and they are best served freshly fried and topped with this brow sugar syrup. You only need six ingredients, four of which are very common and you probably already have in your kitchen.

What does yuca taste like?

If you've never had yuca, you're in for a treat. I compare it a lot to a potato. It's versatile, you can make endless dishes, snacks and sweets with it. This recipe calls for it to be finely processed, so when it's fried it melts together and it creates the consistency of melted cold cheese...?

The most common recipe in El Salvador includes Salvadoran hard cheese (queso duro), flour and eggs. however, growing up my mom only used two things for the nuegados; fresh yuca and salt. I've tried the ones with the additional ingredients and I'm not the biggest fan of the cheese taste so I like to stick to the recipe that my family has always made.

I'm not going to lie to you, the syrup is what enhances the nuegado and ties in both flavors. If you give me a nuegado by itself I'd eat it but wouldn't be as excited, so please don't skip the syrup if you're going to try this.

---

Ingredients

(All links are affiliated)

• Fresh yuca: It's a root and you should be able to find in your local grocery store. It's normally in the area where you can find your ginger, turmeric and other roots.

• Salt

• Salvadoran hard cheese, 1 egg, 1 tsp baking powder (OPTIONAL)

• 1 Cinnamon sticks

• 1/2 Brown Sugar Piloncillo/panela: unprocessed cane sugar. This item is normally in the Latin America isle or International isle of your grocery store. If you can't find it at your local store you can find it on amazon as well for the same price.

• 1/2 tbsp Pure Vanilla extract

• Vegetable oil

• 1 cup of water

How do I make nuegados Salvadoreños de yuca, G?

First thing is first! Make the syrup, that way when your nuegados are done frying you can serve them fresh.

Kitchen tools:

• Blender or food processor

• Knife

• Cutting board

• Small sauce pan

• Small-medium frying pan

Syrup:

1. Place a small pot on medium heat

2. Carefully break your piloncillo into small pieces. The smaller the better so that it melts fast, otherwise it will take a bit longer to get it melted down.

3. Pour in a cup of water, half of the piloncillo, 1 cinnamon stick and 1/2 tbsp of vanilla into the hot sauce pan

4. Stir it everything until the piloncillo fully melts and the consistency desired. I like it to be similar to maple syrup consistency.

5. Once done set aside to cool

Nuegados:

1. Cut your yuca root into small pieces and peel. The piece picture above made 10 nuegados.

2. Once peeled cut into half inch small pieces so it's easier for your processor or blender to grind down.

3. Process the yuca and add the salt. The consistency should be similar to the picture show on the right. If you want to add cheese or baking powder add them before processing.

4. Once the yuca is processed, place some Saran Wrap and start making round patties. Place the patties on the Saran Wrap so that they don't stick.

5. Grab your frying pan and pour in vegetable oil and set it on medium heat. It has to be enough to cover the patties minimum half way.

6. Once oil is hot, place the patties. You will fry them for three minutes on each side or until golden brown. Once done set them on a rack to slightly cool for about 2 mins.

How do I eat nuegados?

You can eat nuegados in a couple of different ways. My favorite option is to dip the nuegado in the syrup... probably the most dangerous one. Second option is to pour the desired syrup amount on top. Another common way you may find at some Salvadoran restaurants is the nuegado drowned in the syrup (Chilate). That is probably my least favorite because the nuegado gets a bit soggy and the crunch is gone. Try all three and see which one you like best. If you try them make sure to post a photo on IG or Ticktock and tags me: @flourishwithg, and follow me on either platform for more recipes!