Chenchi frito (Chenchi frito)

Instructions

1. In a bowl, mix the cassava flour, sugar, baking powder, salt, cinnamon and anise seeds.
2. Add the egg and milk gradually, mixing until you have a soft, smooth dough.
3. Let the dough rest for 10 minutes at room temperature.
4. Heat the oil in a deep pan to about 170 °C (340 °F). A small piece of dough should sizzle and rise to the surface.
5. Shape the dough into small balls or sticks, lightly wetting your hands.
6. Fry the chenchis in small batches for 3 to 4 minutes, turning them, until nicely golden.
7. Drain on paper towels and serve while still warm.