Ingredients
Method
- Peel, slice, and grate the fresh yuca using a fine grater. Make sure to remove any fibrous parts to achieve a smooth texture.
- In a large bowl, combine the grated yuca, sugar, anise seeds, salt, and eggs. Mix well until all the ingredients are thoroughly incorporated.
- Take a small portion of the yuca mixture, flatten it in your hand, place a piece of cheese in the center, and mold the mixture around the cheese to form a ball or cylinder shape.
- Heat canola oil in a skillet over medium-high heat. Once the oil is hot, carefully place the chulitos in the oil and fry them in batches until they are golden brown and crispy.
- Drain the fried chulitos on paper towels to remove excess oil. Serve hot and enjoy!
Nutrition
Notes
Pro Tips:
Choose cassava roots that feel heavy for their size with smooth, unblemished skin - avoid any with dark spots or soft areas because compromised cassava will make your chulitos bitter and affect the batter's binding properties. Add a tablespoon of cold water to your oil before heating to 350°F - this Dominican trick helps the chulitos puff up immediately upon contact, creating that perfect crispy shell while keeping the inside tender and airy. Never overmix the batter once you add the squeezed cassava - fold it in gently just until combined because overworking develops too much gluten from the flour, making the fritters tough instead of light and fluffy. Fry chulitos in small batches of 4-5 pieces maximum because overcrowding drops the oil temperature too quickly, resulting in greasy fritters that absorb oil instead of achieving that golden, crispy exterior we're after. Storage & Meal Prep:
Chulitos can be stored in an airtight container in the refrigerator for up to 2 days. You can freeze them before frying.
Choose cassava roots that feel heavy for their size with smooth, unblemished skin - avoid any with dark spots or soft areas because compromised cassava will make your chulitos bitter and affect the batter's binding properties. Add a tablespoon of cold water to your oil before heating to 350°F - this Dominican trick helps the chulitos puff up immediately upon contact, creating that perfect crispy shell while keeping the inside tender and airy. Never overmix the batter once you add the squeezed cassava - fold it in gently just until combined because overworking develops too much gluten from the flour, making the fritters tough instead of light and fluffy. Fry chulitos in small batches of 4-5 pieces maximum because overcrowding drops the oil temperature too quickly, resulting in greasy fritters that absorb oil instead of achieving that golden, crispy exterior we're after. Storage & Meal Prep:
Chulitos can be stored in an airtight container in the refrigerator for up to 2 days. You can freeze them before frying.
