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Yuca Pancakes (Arepitas de Yuca) » Simple and Healthy Recipe! ✅

Arepitas de yuca or panqueques de yuca are a crunchy and savory delicacy popular in the Dominican Republic, perfect as a snack, appetizer or side dish for any meal!

Let me tell you a little secret. I am obsessed with yucca. I cook with it a lot and buy it on every shopping trip. Yuca pancakes are my absolute favorite yuca recipe. It’s my favorite snack every time and my kids love it. I have made this recipe so often that I have thoroughly learned it over the years.

I have perfected this recipe to the point where you can almost make it with your eyes closed. It’s great as a snack, appetizer or even as a side dish to any meal. It’s a popular side dish when I have to bring a dish to a gathering. I’m sure you and all your family members will love them too!

Try my stuffed yuca balls or boiled yuca for other yuca recipes.

What are yucca arepitas?

Arepitas de yuca, or yuca pancakes, are often offered as a side dish for any lunch or dinner in the Dominican Republic. They are crisp but soft and very tasty.

Because you will love this recipe.

If you like simple fillings that you can eat with your fingers like fries, wings or empanadas, this is the perfect treat for you. Arepitas de yuca are the perfect dish for a delicious appetizer or side dish. You can also enjoy it as a main meal if you are looking for something to satisfy your hunger. It’s also the perfect combination of crunchy texture and a soft interior.

ingredients

  • grated cassava – be sure to wash and peel the cassava before grating it. You can also get yucca already grated. You can find it in the freezer aisle of your local grocery store.
  • Egg – used as a binder for the cassava mix.
  • anise seeds – Adds a distinctive licorice flavor. This is an essential ingredient for authentic Dominican arepitas. However, if you are allergic or just don’t like it, you can skip it.
  • Butter – this ensures that the yuca pancakes stay soft on the inside and crispy on the outside.
  • sugar – Sometimes, if the cassava is not fresh, it can have a slightly bitter taste. Adding a bit of sugar to the mix helps balance the bitterness of the yucca.
  • Salt – for the taste.
  • Vegetable oil – It is used to fry arepitas.

How to make yucca arepitas

Grate the yucca. Grate the yucca using the smallest size grater. Using the larger side of the grater will give you little yucca spiders, resulting in a crispier pancake.

Preparation of the compound. Combine the yuca, egg, butter, anise, sugar, and salt in a medium bowl. Mix everything with a spoon until well blended.

Fry the yucca pancakes. Heat vegetable oil in a medium skillet over medium heat. Put about 1 tablespoon of the mixture into the oil, separately. Bake pancakes for about 2-3 minutes per side, or until golden brown. Transfer to a plate lined with absorbent paper to remove excess fat.

service tips

These delicious yucca pancakes can be enjoyed as a side dish or a starter. Are you serving dinner? Serve it with my rice with corn and stewed chicken. You can also try dipping them in my Creamy Cilantro Dressing recipe for a tasty snack.

storage tips

You can store the pancakes in a secure sealed container in the refrigerator for up to 2 days before they start to lose their freshness. To reheat, you can put it in the oven at 400 degrees for about 5-8 minutes.

Frequent questions

What is yucca?

Yuca is the most used word in Spanish to name the starchy, fibrous and edible root of the yuca plant. The cassava plant is cultivated in tropical regions and its roots are rich in starch and contain a large amount of calcium, phosphorus and vitamin C.

Cassava can be prepared fried or boiled. It can be pureed, used as an ingredient in casseroles, or added to stews like this fantastic Sancocho (Caribbean meat and vegetable stew). It can be used as pie dough or even turned into flour for bread, cookies, and cakes. It goes well with any type of meat, eggs and even cheese, as in these yucca meatballs stuffed with cheese. Did I mention that you can also add cheese to this arepitas de yuca recipe?

Where can I buy Yuca?

Cassava root can be purchased at your local supermarket in the produce section. Make sure not to confuse it with yautia, as both tubers look very similar! You can also find it in the frozen food aisle, where it is sold frozen, already peeled and chopped, and even grated.

How to know if cassava is good?

Cooking with yucca can be a bit tricky. Sometimes, if the yuca is not fresh, it can taste a bit bitter after cooking. To check if the yucca is still good, remove the tip to expose the pulp. If the meat is completely white, then you have good yucca. However, the yucca is past its prime if you can see black lines, spots, or discoloration running through it all.

If you want to know more about this delicious tuber, how to peel it and how to cook it, check out my complete guide to yucca.

Notes and suggestions on the recipe.

  • If you’re looking to minimize time, you can make the dough and store it covered in the refrigerator for up to two days until it’s time to fry it.
  • You can also add cheese to the pancake mix to add more flavor and texture. I like to add about ¼ cup of shredded mild cheddar cheese, but Gouda or mozzarella work great too.

Other recipes you may like

pins recipe

Cassava Pancakes (Cassava Arepitas)

preparation time 15 min

Cooking time 10 min

Total time 25 minutes

Servings: 4 servings

Calories: 228kcal

print the recipe

Course: Appetizer, Side dish, Snack

Cuisine: Caribbean, Dominican

A crunchy and savory delicacy popular in the Dominican Republic, perfect as a snack, appetizer, or side dish for any meal!

  • Grate the yucca using the smallest size grater.

  • Combine yuca, butter, egg, anise, salt, and sugar in medium bowl. Stir with a spoon until well mixed.

  • Heat vegetable oil in a medium skillet over medium heat.

  • Put about 1 tablespoon of the yuca mixture in the oil, separately. Cook for about 2-3 minutes on each side, or until pancakes are golden brown.

  • Transfer to a plate lined with paper towels to remove excess fat.

  • Serve immediately.

  • If you’re looking to minimize time, you can make the dough and store it covered in the refrigerator for up to two days until it’s time to fry it.
  • You can also add cheese to the pancake mix to add more flavor and texture. I like to add about ¼ cup of shredded mild cheddar cheese, but Gouda or mozzarella work great too.

Calories: 228kcal | Carbs: 44g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated fat: 0.4 g | Monounsaturated fat: 1g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 635mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 163 IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 1mg

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