What is Nuegados
Nuegados are made of cassava root, cheese, and sour cream. They are not sweet by itself. Therefore, the syrup made of piloncillo is critical for the sweetness and to reach the typical flavor of the nuegados. They are small size fried fritter or doughnut type. In El Salvador, you can buy nuegados in any typical food shop, or restaurant.
Simple ingredients
Cassava root
Fresh cheese (queso fresco)
Sour cream
Salt
How to make Nuegados (step by step)
- If you buy fresh cassava root, peal it and using a grater, grate it to form a dough. It will have a wet consistency. I buy mine frozen and grated. So, I only took it out of the freezer and let it thaw two hours before I started. Place it in a bowl, and mix it using your hands.
- Add queso fresco and combine well. I usually use my hands, but you can use a wooden spoon.
- Add sour cream and salt. Combine well.
- Using a measuring cup, or an ice cream scoop, form the shape of each nuegado.
- At medium heat, in one deep pot add one cup of vegetable oil and let it get hot. Once is hot, place each nuegado for about one minute in a half each size. This will depend on the pan you are using, and also how hot your oil is. Check the video below for reference.
- In a separate pan, add one piloncillo –dulce de panela. You can buy these at almost any store now. Add one cup of water and at medium heat using a wooden spoon mix until dissolved. This is now your best company for the nuegados since they don’t have any sugar.
- Once the nuegados are fried both sides, you serve with the syrup. Enjoy!
How to serve
Serve warm with the piloncillo syrup. This is a dessert, mostly eaten as an afternoon snack or treat.
How to store
Store in the fridge for up to four days. Freeze for up to two months. If you freeze, line them in the baking tray so they freeze separated, or use wrapping paper to cover each individual nuegado.
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Salvadoran Nuegados (Nuegados de Yuca)
Ingredients
Instructions
- If you buy fresh cassava root, peal it and using a grater, grate it to form a dough. It will have a wet consistency. I buy mine frozen and grated. So, I only took it out of the freezer and let it thaw two hours before I started. Place it in a bowl, and mix it using your hands.
- Add queso fresco and combine well. I usually use my hands, but you can use a wooden spoon.
- Add sour cream and salt. Combine well.
- Using a measuring cup, or an ice cream scoop, form the shape of each nuegado.
- At medium heat, in one deep pot add one cup of vegetable oil and let it get hot. Once is hot, place each nuegado for about one minute in a half each size. This will depend on the pan you are using, and also how hot your oil is. Check the video below for reference.
- In a separate pan, add one piloncillo –dulce de panela. You can buy these at almost any store now. Add one cup of water and at medium heat using a wooden spoon mix until dissolved. This is now your best company for the nuegados since they don’t have any sugar.
- Once the nuegados are fried both sides, you serve with the syrup. Enjoy!
Video
Notes
- If you have a deep fryer pan, by all means you can use that. It will take more vegetable oil, but the process will be faster.
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