The most challenging part of the recipe is grating the yuca. It is recommended to use the finest side of the grater to achieve a smoother, more uniform texture.
For the authentic flavor, do not forget to add the anise seeds. If you prefer savory fritters, omit the anise and sugar, and add more salt and pepper, possibly some cheese and garlic, instead.
Thoroughly peel and wash the yuca, then grate it using the fine side of a grater. Alternatively, use a food processor.
Transfer the grated yuca to a clean towel or cheesecloth and squeeze out all excess liquid (starch). It is crucial that only a drier, crumbly mass remains.
In a large bowl, mix the squeezed yuca, beaten egg, melted butter, sugar, anise seeds, and salt.
Mix thoroughly with your hands. The dough should be pliable enough to easily form small patties. If it is too dry, add a little more milk or butter; if it is too wet, add 1 Tbsp of flour, although this should not be necessary if you squeezed the cassava well.
In a skillet or pot, heat the oil over medium heat, approximately 175 °C (347 °F). It is important that the oil is not too hot so that the fritters cook through on the inside before burning on the outside.
Use a spoon to scoop the dough and shape it into small, flattened patties, about 5-6 cm in diameter and 1 cm thick (or use the spoon to drop the batter directly into the hot oil and flatten it with the spoon in the pan).
Fry the fritters in the hot oil in batches, for about 2-3 minutes on each side, until they are golden brown and crispy.
Remove the fried Arepitas and let them drain on a paper towel to remove excess fat.
Serve warm. These fritters are excellent with avocado, Dominican guisada (meat stew), or simply as a sweet snack with morning coffee.