Peel the cassava root and remove the fibrous core. Grate the cassava finely using a box grater or food processor. Place grated cassava in a clean kitchen towel and squeeze firmly to remove excess liquid.

In a large mixing bowl, combine the grated cassava, flour, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix thoroughly until a thick, sticky batter forms. The mixture should hold together when pressed but remain pliable.

Prepare the syrup by combining tapa de dulce (or brown sugar), water, cinnamon stick, fresh ginger, and a squeeze of lime juice in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until slightly thickened. Strain and keep warm.

Heat vegetable oil in a deep skillet or Dutch oven to 350°F. The oil should be about 2 inches deep. Test temperature by dropping a small amount of batter - it should sizzle immediately and float.

Using two spoons, shape the batter into oval fritters about 3 inches long. Carefully drop 3-4 fritters at a time into the hot oil, being careful not to overcrowd.

Fry for 3-4 minutes per side until deep golden brown and crispy. The fritters will puff up slightly as they cook. Use a slotted spoon to turn them and ensure even browning.

Remove fried prestiños to a paper towel-lined plate to drain excess oil. While still warm, arrange on a serving platter.

Drizzle the warm spiced syrup generously over the fritters, allowing it to soak in slightly. Serve immediately while warm and crispy.