Yuca Donuts – Gluten Free Cassava Donuts
Gluten Free Donuts
Servings: 14
Ingredients
- 2 cups yuca peeled and finely grated (or defrosted frozen grated cassava)
- 3/4 cup queso fresco crumbled (paneer can be substituted)
- 1/3 cup frozen grated coconut defrosted and all liquid squeezed from it
- 1 egg beaten
- 1/2 teaspoon baking powder
- oil for frying
- Syrup Ingredients:
- 1 1/2 cups piloncillo jaggery can be substituted
- 1 1/2 cups water
- 4 cinnamon stick
- juice of 1 lime
Instructions
- Combine all the syrup ingredients and boil for about 15 minutes, until syrup consistency is achieved. Let cool.
- Combine yuca, queso fresco, coconut, egg and baking powder until a soft batter is formed.
- Heat oil to 350 F.
- Using a mini scoop take a spoon of the batter, pressing well against the side of the bowl to make sure the batter is tightly compacted.
- Drop into the hot oil. It will bubble a lot. Once bubbles subside, using a spider remove any excess particles that broke off from the ball of batter. This will keep your oil clean so that you can reuse the excess oil. Fry until golden brown.
- Repeat until all the batter is used.
- Drain on paper towels. Place donuts in syrup and coat on all sides.Serve warm.
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