YUCA LATKES WITH CILANTRO CREAM

Makes: 10-12 latkes

3/4 lb (340 g) yuca 2 tsp (10 mL) sea salt, divided 1/2 cup (125 mL) Salvadoran crema, Greek yogurt or sour cream 2 tbsp (30 mL) chopped cilantro, divided 3 large eggs 1/2 cup (125 mL) grated onion ( from about 1 small onion) 4 tbsp (60 mL) cornmeal (or masa harina) 1/2 tsp (2.5 mL) freshly ground pepper Vegetable oil, for frying guacamole, for serving (optional)

1. Peel the yuca and cut it in large chunks. Shred, using a food processor with the shredding attachment. (Or peel and keep the yuca whole, then shred on a box grater.)

2. Rinse the shredded yuca in a mesh strainer until the water runs clear, then put in a bowl with cold water to cover. Sprinkle in 1 tsp (5 mL) of salt, stirring briefly to mix. Let soak at room temperature for 1 hour.

3. Meanwhile, in a small bowl, mix the Salvadoran crema, Greek yogurt or sour cream with half the chopped cilantro. Sprinkle the remaining cilantro on top. Chill, covered, until ready to serve the latkes.

4. Drain the yuca in the mesh strainer, pressing against the strainer to squeeze it as dry as possible. Put the yuca in a large bowl, then add the eggs, grated onion, cornmeal or masa harina, the remaining 1 tsp (5 mL) salt and the pepper.

5. Mix well and form into patties the size of an egg, then flatten between your palms and put on a plate.

6. Heat a thin film of oil in a large non-stick pan and fry the yuca patties in batches for about 3 minutes on each side, or until golden and cooked through. Drain on paper towel-lined plates. Serve warm with the cilantro crema or with guacamole. Note: Jews from Costa Rica make these out of green plantains, which are starchier than ripe ones. They are made the same as above, but you won’t need eggs, making them especially nice for vegans. To these latkes, add a touch of vinegar for balance.