Nuegados de Yuca

Name: Nuegados de Yuca
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 500g yuca, peeled and boiled; 1 egg; 2 tbsp sugar; Pinch of salt; Vegetable oil for frying; For syrup: 250g panela or piloncillo; 1 cup water; 1 cinnamon stick; Zest of 1 orange

Nuegados de Yuca (nweh-GAH-dos deh YOO-kah)

Yuca Fritters in Honey Syrup

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 343 kcal

Light and airy yuca fritters deep-fried until golden, then bathed in a warm panela honey syrup infused with cinnamon. A beloved Salvadoran dessert.

Nutrition & Info

Protein 3.0g

Carbs 58.0g

Fat 11.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free gluten-free nut-free

Equipment Needed

deep fryer or heavy pot mixing bowl saucepan

Presentation Guide

Vessel: shallow bowl

Garnishes: cinnamon stick, orange zest

Accompaniments: chilate drink

Ingredients

500g yuca, peeled and boiled
1 egg
2 tbsp sugar
Pinch of salt
Vegetable oil for frying
For syrup: 250g panela or piloncillo
1 cup water
1 cinnamon stick
Zest of 1 orange

Instructions

1
Boil yuca until very tender, drain completely, and mash until smooth. Let cool to handling temperature.
2
Mix mashed yuca with egg, sugar, and salt until a cohesive dough forms. Shape into small balls or oval nuggets.
3
Heat oil to 170C. Fry nuegados in batches until golden brown all over, about four minutes. Drain on paper towels.
4
Make syrup by dissolving panela in water with cinnamon stick and orange zest. Simmer until thickened, about fifteen minutes.
5
Place fried nuegados in a serving dish and pour the warm honey syrup generously over them. Serve immediately.

💡

Did You Know?

Nuegados are traditionally prepared for the Day of the Cross on May 3rd, when Salvadorans decorate crosses with fruit and share these sweet fritters.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
mixing bowl
saucepan

Garnishing

cinnamon stick, orange zest

Accompaniments

chilate drink

The Story Behind Nuegados de Yuca

Nuegados de yuca represent the beautiful fusion of indigenous yuca cultivation with Spanish confectionery traditions. The Pipil people had long prepared yuca in various forms, but the Spanish introduced deep-frying and the panela syrup that transforms these simple fritters into an irresistible dessert. The association with the Day of the Cross festival connects nuegados to both Catholic tradition and the agricultural calendar, as May marks the beginning of the rainy season and new planting.

🕐 Traditionally enjoyed festivals, fairs, and day of the cross celebration 📜 Origins: Colonial Salvadoran

Comments (0)

No comments yet. Be the first to share your thoughts!