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Cassava Doughnuts
1 kg cassava
1 egg
1 tsp. salt
1 tsp. aniseed, cinnamon or grated orange or lemon rind
Approximately ˝ cup flour
60 ml oil

Peel the cassava and boil it until tender. Before it is completely cold remove the root’s vascular cylinder, and grind or mash the cassava portions under a batter. Add the beaten egg, salt, aniseed, cinnamon and grated lemon or orange rind. Knead this batter with flour until it does not stick to your fingers. Take spoonfuls and roll the batter to make long cylinders. Shape them like an 8 or a double-ringed doughnut. Fry them in the oil until golden brown. Makes approximately 8 servings. Serve them with molasses or syrup.
by Nitza Villapol, Cuban flavor Typical Creole Cuisine Recipes
Article ID 582
First Article 632 of 710 Last
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