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!
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.