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Yucca Frita

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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.

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