Yuca Frita
(Latin American cassava fries)
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by Marcio Ramalho
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.
In Cuba, yuca frita is served with garlicky mojo sauce. Guasacaca is a popular accompaniment in Venezuela.
3 to 4 servings
Ingredients
- 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 to 20 minutes. Drain and spread the yuca out on a clean towel. Let steam dry for 10 to 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.
Yuca Frita Variations
- For a lowfat version, toss the boiled yuca with a little oil and bake in a 400°F oven for 15 to 20 minutes, or until browned. Stir halfway through cooking time.
