Caracas-Style Yuca and Corn Fritters with Sweet Pepper Hogao

Instructions

1. 1

   Place the yuca in a pot with enough water and 1/2 teaspoon of salt. Cook for 18 to 22 minutes, until very tender. Drain, remove the fibrous core if present, and mash while hot into a thick purée.

2. 2

   While the yuca cooks, make the hogao. Heat 1 tablespoon of oil in a skillet over medium heat, about 320-340°F / 160-170°C. Sauté the onion, sweet pepper, and garlic for 4 to 5 minutes until fragrant and softened.

3. 3

   Add the chopped tomato, grated panela, vinegar, 1/4 teaspoon salt, and 1 tablespoon of the cilantro. Cook the hogao for 8 to 10 minutes over medium heat, about 320-340°F / 160-170°C, stirring until juicy and slightly thickened. Set aside.

4. 4

   Toast the corn kernels in a dry skillet over medium heat for 3 minutes, about 320-340°F / 160-170°C, just to deepen their flavor. Let cool slightly.

5. 5

   In a large bowl, combine the yuca purée with the corn, grated cheese, precooked corn flour, beaten egg, scallion, remaining cilantro, 1/4 teaspoon salt, and black pepper. Mix well until you have a moist but shapeable dough.

6. 6

   Divide the mixture into 8 portions and shape thick fritters about 3 inches wide. If the mixture sticks, lightly moisten your hands with water.

7. 7

   Heat the remaining 2 tablespoons of oil in a nonstick skillet over medium heat, about 350°F / 175°C. Cook the fritters in batches for 4 to 5 minutes per side, until golden and crisp on the outside.

8. 8

   If you want to keep them hot and slightly firmer, transfer them to a preheated oven at 375°F / 190°C for 5 minutes on a tray.

9. 9

   Serve 2 fritters per person with a generous spoonful of sweet pepper hogao on top or on the side.