Sourdough Discard Yuca and Roasted Garlic Puerto Rican Fritters
Crispy, golden fritters that blend sourdough discard's subtle tang with tender roasted yuca and sweet roasted garlic. A Puerto Rican-inspired side or snack that transforms kitchen staples into something irresistible—best served warm with a squeeze of lime and fresh cilantro.
- Prep
- 25 min
- Cook
- 15 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- 12–14 fritters (3–4 per person)
Steps
Before you start
- Have your sourdough discard at room temperature and active (recently fed if possible)
- Peel and cut the yuca ahead of time to avoid oxidation
- Roast the garlic cloves 30 minutes before you start, or use store-bought roasted garlic
- Set out a wire rack over a sheet pan for draining fried fritters
Cook the yuca until tender
- Place the peeled yuca chunks in a medium saucepan and cover with cold salted water by 2 inches.
- Bring to a boil over high heat, then reduce to medium and simmer for 15–20 minutes, until a fork easily pierces the thickest piece.
- The yuca should be completely soft but not falling apart.
- Drain well in a colander and let cool for 5 minutes.
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Ready when: Fork pierces yuca with no resistance; texture is creamy inside
Tip: Don't overcook or the yuca becomes mushy and the fritters will fall apart when fried.
Rice the yuca and cool
- Pass the warm yuca through a potato ricer (or fine-mesh strainer) into a medium bowl, pressing firmly to break it into fine, uniform pieces.
- Spread the riced yuca on a sheet pan and let cool to room temperature, about 10 minutes, stirring occasionally to release steam.
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Ready when: Yuca no longer steams; texture is light and fluffy, like mashed potatoes
Tip: Ricing or pressing through a strainer gives you the lightest fritters; a food processor will overwork the starch and make them dense.
Mix the fritter base
- In the same bowl with the cooled yuca, add the sourdough discard, roasted garlic paste, beaten egg, flour, cilantro, seasoning salt, black pepper, and lime zest if using.
- Fold gently with a spatula until everything is just combined—the mixture should be chunky, moist, and hold together loosely.
- Do not overmix.
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Ready when: Ingredients are evenly distributed; batter is thick and holds shape loosely
Tip: Overmixing develops gluten and will make the fritters tough and dense instead of fluffy.
Heat the frying oilOven 350°F / 175°C
- Pour the neutral oil into a large cast-iron or heavy-bottomed skillet (10–12 inches) to a depth of about ¾ inch.
- Insert a candy/deep-fry thermometer and heat over medium-high heat until the oil reaches 350°F (175°C).
- Test the temperature with a wooden spoon handle: it should sizzle gently and produce small, steady bubbles.
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Ready when: Oil shimmers and reaches 350°F (175°C); wooden spoon handle produces steady small bubbles
Tip: Use a thermometer—guessing the temperature is the most common mistake. Too cool and fritters absorb oil; too hot and they brown before cooking through.
Fry the fritters in batchesOven 350°F / 175°C
- Working with slightly damp hands (this prevents sticking), gently form 2-tablespoon portions of batter into rustic, slightly flattened rounds about 2½ inches across and ¾ inch thick.
- Carefully slide 4–5 fritters at a time into the hot oil, leaving at least 1 inch between them.
- Do not overcrowd.
- Fry for 2–3 minutes per side until deep golden brown, turning once with a slotted spoon.
- Transfer each batch to a wire rack set over a sheet pan to drain.
- Adjust the heat as needed to keep the oil at 350°F (175°C).
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Ready when: Fritters are deep golden brown on both sides; interior is hot and cooked through when a fork breaks one open
Tip: Keep the oil temperature steady; fritters cook from the outside in. If oil is too cool, they'll be greasy; if too hot, the exterior burns before the inside is done.
Season and serve warm
- While the fritters are still hot and draining, sprinkle lightly with additional seasoning salt if desired.
- Serve immediately, warm or at room temperature, with lime wedges on the side for squeezing over.
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Ready when: Fritters are still warm to the touch
Tip: Don't hold the fritters in a warm oven—they'll continue to cook and become tough. Eat them at their peak, fresh and warm.
Optional: Make roasted garlic aheadOven 400°F / 205°C
- If roasting fresh garlic, preheat your oven to 400°F (200°C).
- Slice the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until the cloves are soft and golden.
- Squeeze the soft cloves out of their skin and mash them into a smooth paste.
- You can also buy roasted garlic in jars at most grocery stores.
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Ready when: Garlic cloves are very soft and golden brown; smell is sweet and mellow
Tip: Roasted garlic is milder and sweeter than raw; it melds beautifully into the fritter batter without overpowering.
Good to know
Tips
- The sourdough discard adds subtle tang and helps the fritters rise slightly during frying, creating a tender crumb. Make sure it's recently fed and active (bubbly) for best results.
- Yuca is starchy and can oxidize quickly after peeling; keep cut pieces submerged in water until you're ready to cook them to prevent browning.
- These fritters are best eaten warm, within the first hour. The exterior is crispest when fresh; reheating in the oven restores some crispness but they're never quite as good as fresh-fried.
- Serve with a squeeze of fresh lime, a dollop of crema or sour cream, or a simple tomato-cilantro salsa for authentic Puerto Rican flavor.
Make ahead
The batter can be made up to 2 hours ahead and stored in an airtight container in the refrigerator. Let it come to room temperature for 10 minutes before frying, as cold batter will cause oil temperature to drop. Cooked fritters are best served immediately but can be kept warm in a 200°F (95°C) oven for up to 15 minutes.
Storage & reheating
Leftover fritters keep in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, or briefly in a 400°F (200°C) toaster oven, until warmed through and the exterior is crispy again. Do not microwave, as they will become soggy. Uncooked batter does not freeze well due to its texture.
Substitutions
- garlic cloves, roasted → 3–4 cloves raw garlic, finely minced. Raw garlic will be much sharper and more pungent; use half the amount if you prefer a milder bite.
- sourdough discard (active/recently fed) → ½ cup (120 ml) active whole-wheat or all-purpose starter. Any bubbly, recently fed starter will work and add similar tang and lift.
- seasoning salt (such as Adobo or Sazón) → ¾ teaspoon (4 g) fine sea salt plus ¼ teaspoon (0.5 g) ground cumin. Cumin is traditional in Puerto Rican sofrito-based dishes; adjust to taste.
- fresh cilantro, finely chopped → 2 tablespoons (8 g) fresh flat-leaf parsley or recao (culantro) if you can find it. Recao is the traditional Puerto Rican herb and has a more intense flavor; parsley is milder and more neutral.
