Description Edit

Yuca fries

Ingredients Edit

Directions Edit

  1. Cut cassava into 2-inch long rounds, then rinse. Or you can substitute frozen yucca.
  2. Put the yucca and enough cold water to cover, plus 2 inches, into a large saucepan.
  3. Add salt and lemon juice.
  4. Cover and bring to a rolling boil over medium-high heat, then lower the heat and boil until tender, about 25 minutes. Don't let it boil longer than this or it will become mushy.
  5. Drain through a colander and allow the yucca to cool enough to be handled.
  6. Gently peel off any pinkish fibrous layers that may cling to the tuber.
  7. Cut the yucca into ¾-inch wide wedges and remove the fibrous core with a paring knife, then discard. If the yucca is wet, dry thoroughly with paper towels.
  8. Heat 2 inches vegetable oil in a large, deep skillet or deep fat fryer to 375 degrees f on a deep fat thermometer.
  9. Fry the yucca wedges, one third at a time, turning once, until light golden — about 5 minutes.
  10. Transfer the fried yucca to a tray lined with paper towels to drain; sprinkle with salt or salt and ground dried red chile or paprika.
  11. Toss.
  12. Serve immediately with lime or lemon wedges, or with the accompaniment of your choice.
Community content is available under CC-BY-SA unless otherwise noted.