Cuba | Venezuela | Vegetables | Yuca | Deep Frying

Yuca Frita

(Latin American cassava fries)

Yield: 3-4 servings

INGREDIENTS PREP AMOUNT
Yuca (cassava) root 1 1/2 to 2 pounds
Water for boiling
Oil for deep frying
Salt to taste

METHOD

Basic Steps:  Peel and cut → Boil → Dry → Deep Fry
  1. Bring a large pot of salted water to a boil. Peel the hard brown skin from the yuca and cut into large chunks. Avoid the stringy center.
  2. Add the yuca to the boiling water and cook for 15-20 minutes. Drain and spread the yuca out on a clean towel. Dry for 10-15 minutes while you heat up the oil.
  3. Heat the oil for deep frying until it begins to shimmer, about 365°F. Fry the yuca in batches until it reaches a golden brown. Remove to a paper towel-lined plate and hold in a warm oven while you fry the remaining batches.
  4. Sprinkle with salt and serve.

VARIATIONS

  • For a low fat version, toss the boiled yuca with a little oil and bake in a 400°F oven for 15-20 minutes, or until browned. Stir halfway through cooking time.

NOTES

  • Yuca root is a popular starchy vegetable in Latin American and the Caribbean that is used in much the same way as potatoes. In this recipe it is fried like French fries.
  • In Cuba, yuca frita is served with mojo sauce. Guasacaca is a popular accompaniment in Venezuela.