Wednesday, August 6, 2008
Bite with Belkys: Organic Yuca Fritters
Pool side parties are a great way to get together with family and friends. Tonight, one local chef shows us how to make the perfect dish to munch on. Time to grab A Bite with Belkys.
The Chef: Adrianne Calvo
The Dish: Organic Yuca Fritters
The Restaurant: Chef Adrianne's Vineyard Restaurant and Wine Bar
Ingredients for Yuca Fritters:
1 lb. of yuca, peeled and diced into large pieces
1 Tbs. of Chef's Dust
2 bacon strips, cooked and diced
1 Tbs. of garlic puree
1/4 tsp. of baking powder
1 tsp. of fresh cilantro, chopped
salt and white pepper, to taste
Canola oil (to fry fritters)
3 Tbs. of extra virgin olive oil
1 red onion, thinly sliced
1 tsp. of oregano
1/4 cup of red wine vinegar
Method of Preparation:
-Start by peeling the yuca. Then cut off the ends and chop it into half-inch pieces.
-Cook the yuca in a pot of hot water with some salt for 20 to 30 minutes. Let it come to a boil over high heat. Chef Adrianne says you can tell if the yuca is ready by slipping a knife through it and seeing if its tender.
-While the yuca is cooking, prepare a special mix. In a bowl, add eggs and season them with Chef's Dust. Chef Adrianne says, you can get her personal Chef's Dust spice online or at Williams-Sonoma.
-Next, add chopped bacon, garlic puree, baking powder, fresh cilantro, salt and pepper and whisk all the ingredients together.
-Once the yuca is ready, drain out the water and remove the stringy center portion.
-After, add the yuca to the special mix and mash it all together.
-Then form the fritters with your hands or with an ice cream scooper.
-Deep fry the fritters in two to three inches of canola oil for a few minutes or until they are a nice golden brown.
-Lastly, make a pickled onion topping. In a hot pan, add olive oil, chopped red onions, salt, white pepper, oregano and red wine vinegar. Cook the ingredients for five minutes or until soft.
To Plate the Dish:
Place the pickled onions in a small dish and line the Yuca Fritters on the side. At the restaurant, they garnish with an oriental chive, rice noodles and paprika.
Serving Suggestion: Sauvignon Blanc
FOR MORE INFORMATION:
Chef Adrianne's Vineyard Restaurant and Wine Bar
11510 SW 147th Ave
Kendall, FL 33196