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Place yucca in a saucepan and cover with water. Bring to a boil and cook yucca until soft.
Remove yucca from saucepan, place it in a bowl and mash it with a potato masher until smooth. Add sugar, salt, baking soda and aniseed.
Combine and add egg yolks. Whip egg whites until thick and fold into the yucca puree.
Set aside for 20 minutes.
Form fritters and fry in hot oil until golden.
Serve immediately and pour syrup over it.
Syrup:
Place sugar, water and aniseed in a saucepan and bring to a boil until a thin syrup is formed.
Serve over yucca fritters.
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