DISH RESEARCH · Dessert
Nuégados
Celina’s yuca nuegados grind raw yuca, mix it with eggs and supplied grated hard cheese, fry small balls and coat them with prepared panela or atado syrup.
About Nuégados
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Celina’s nuegados de yuca are a Salvadoran Semana Santa dessert. This selected yuca version combines raw-ground yuca, whole eggs and supplied grated hard cheese, fries small balls and coats them with prepared panela or atado syrup.
The raw yuca is ground with the selected food processor. It is combined with the whole eggs, baking powder, salt and supplied grated hard cheese to form a soft paste.
The paste is shaped into small balls. They fry in generic oil in the source’s pan with Teflon, until golden on both sides.
The fried nuegados are lifted out of the oil and placed on a plate lined with the selected paper towel, which absorbs excess oil.
The same fried pieces are coated with supplied syrup made from panela or atado de dulce and served.
Ingredients in Nuégados
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Fresh Cheesebinder
- Eggbinder
- Sugarsweetener
- Watersauce
- Vegetable Oilcooking medium
- Saltseasoning
- Cassavabase
- Cane sugar syrupsauce
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Salvadoran