Arañitas and Arepitas de yuca (Cassava fritters)

Arañitas and Arepitas de yuca (Cassava fritters)

If you read our book, or browse through our blog, you’ll notice that many a time we credit a friend, a reader, a friend’s grandmother or a stranger we gave a ride home in an isolated area of the country  for a recipe. As is the case with these arañitas and arepitas de yuca (Cassava fritters).

While it is impossible for a Dominican to know each and every one of the dishes of our culinary heritage, collectively, we can put them together. I am lucky I have met, virtually and in real life, so many people that have taught me so much.

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This is not to say that these recipes that were passed on to us were copied verbatim to our blog, far from the truth. There is a process of testing, then finding out if it works, how many people it serves, how long it takes to prepare, cooking, readjusting, writing, editing, etc. But it would have been much more difficult to start without at least those snippets of information. We are grateful for that. And I am a huge believer of giving credit to people.

Arañitas and Arepitas de yuca (Cassava fritters)

This recipe is an example of this. It was shared with us by our friend Professor Midence from Santiago. It’s possible that after a lot of changes he could barely recognize it. But without him I would have not found out that, besides my beloved arepitas de yuca, there existed another version: arañitas.

It’s amazing what a slight change in the process can yield.

Arañitas and Arepitas de yuca (Cassava fritters)

Arañitas, “little spiders” in Spanish, is a treat for every special meal. You can use these as a side dish or as ‘munchies’. The combination of salt, sugar and the aromatic flavors of aniseed in a crispy  fritter that will make your eyes pop.

The difference in these two side dishes is what side of the grater you use. The arañitas should have lots of cassava threads sticking out in all directions, thus the “spidery” look!

Aunt Clara

Arañitas y Arepitas de yuca (Cassava fritters)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 12 arepitas (aprox)

Arañitas y Arepitas de yuca (Cassava fritters)

Aniseed is sadly an underutilized spice, however, in Dominican cuisine it is the second most important ingredient in arepitas, these divine cassava fritters.

Ingredients

  • 1/2 lb of cassava, grated (see notes)
  • 1 teaspoons of sugar
  • 1/2 teaspoon of salt
  • 1 egg
  • 1 1/2 teaspoons of aniseed
  • 1 1/2 cup of oil for frying

Instructions

  1. Peel, wash and grate the cassava.
  2. In a bowl, mix grated cassava, sugar, salt and aniseed.
  3. Add egg and mix well.
  4. Heat oil in a small frying pan over medium heat.
  5. 1 1/2 tablespoonful at a time, deep-fry until golden brown. Be careful with hot oil splatters.
  6. Rest on a paper towel to soak the excess oil. Serve hot.

Notes

To make arañitas use the coarsest side of the grater, for arepitas de yucas the least coarse side.

http://www.dominicancooking.com/271-aranitas-arepitas-yuca-cassava-fritters.html

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{ 12 comments… add one }

  • deivy March 22, 2011, 1:16 PM

    hola como esta yo vivo en canada y esn este pais seme ase mul difisir conseguir muchas cosa para preparar algunos platos dominicano,pero ayer por primera ves en mi vida e preparado ara?ita de yuca y la prepare con 4 libra de yuca y me quedaron espetacular la comparti con algunos amigo canadiense y desean que yo se la prepare nuevamente,gracias a dios y a uste, siempre sorprendo a mi esposa que es canadiense con algunas cosa diferente gracias a su menu que dios la vendiga.a uste y atoda su familias.

  • Karissa December 29, 2011, 3:24 PM

    Wondering if I can use frozen yuca for this recipe? Love your site. Thank you!!

    • Aunt Clara December 30, 2011, 9:55 AM

      I have never used frozen yucca, so I am not sure if it works, but if you try it please do share your experience.

      • Rose January 24, 2012, 6:11 AM

        I tried it with the frozen yuca (2lb bag) and also added an egg and chopped onions, it came out delicious! They were gone within seconds!

  • Karissa December 31, 2011, 10:07 AM

    I tried with frozen yucca (1.5 lb bag) — it was a bit watery, so I added an egg to the recipe – perfecto! Gracias!

  • Tony March 30, 2012, 1:05 AM

    Gracias por la receta……Me encantan Mis Arepitas de Yuca…

  • Charlie Sommers June 25, 2012, 4:58 PM

    I plan on trying this very soon. I am a diabetic who still loves to eat but both potatoes and rice must be infrequent treats because of their high glycemic index. Cassava and taro are good substitutes although moderation must still be observed. There is a cassava cake made in the Philippines that is simply out of this world

  • Belkis April 15, 2013, 5:19 PM

    me encamta cosinar y quiero aprender recetas nuebas platos di ferente

  • Tati13 April 16, 2013, 6:47 PM

    Uno de mis platos favoritos! Yo le anado queso rallado (cheddar) y un poco de mantequilla :) Yum!

  • Barbara January 25, 2014, 4:49 PM

    You saced my life lol. I love arepita de yuca and always had my comadre make it who is dominican. I’m puerto rican but love dominican foods. I have had to lern due to the fact that my husband is dominican. Needless to say he lucked out lol. Thabks so much I have made them various times with thia recipe and yummmm. Thanks again and God bless

  • Rolando March 7, 2014, 10:28 PM

    i would love to get new ideas about how to cook yuca and papachina …thank u