KAPPA/YUCCA FRITTER

Yucca/kappa is a very popular root vegetable in South America.In India its largely consumed in the southern part of India ,mainly kerala.Kanji kappa is one popular dish there.Yucca/kappa is high in starch and calcium.The best and simplest way to eat this root vegetable is by simply cooking it in salt water till tender and serving along with shallot tamarind chutney.Thats how my hubby and i like it.Ones in a while we do want something else prepared from it.Last week after we bought a big fat one,i kept thinking what other than the usual can i prepare from it? Thats when the idea of making fritters of it struck me.The result was simply delicious.I simply boiled and cooked it in salt water,cut it into 2" high strips,dipped in besan batter and deep fried.This one is a must try.Here is the recipe.

INGREDIENTS

Yucca root - 1 whole,peeled,cleaned and cut into large chunks

water

salt

Oil for deep frying

For Batter:-

Besan flour - 1 cup

chilli pdr - 1 tsp

asafoetida - a pinch

water - enough to make a batter(consistency-not too thin nor too thick)

salt to taste

METHOD

In a vessel,add the yucca chunks,pour enough water to cover it and add salt.Cook it until its

tender but firm.Remove from water,pat dry and cut it into 2" length strips.Keep aside.

In a bowl mix all the ingredients needed for the batter.Keep aside.

Heat oil.Drop the strips one by one into the batter,coat it well and carefully drop it in the hot oil.Fry it till golden brown.Remove and place it on paper towel to remove excess oil.Serve hot.