Yuca Frita

(Latin American cassava fries)

Yuca is a starchy staple vegetable in Latin America and the Caribbean that is used in much the same way as potatoes. In this tasty recipe it is deep fried like French fries.

3-4 servings

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

Method

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.
Add the yuca to the boiling water and cook for 15-20 minutes. Drain and spread the yuca out on a clean towel. Let steam dry for 10-15 minutes while you heat up the oil.
Heat the oil for deep frying until it begins to shimmer, or to about 365°F on a deep frying thermometer. 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.
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.