In the spirit of cooking with foods from South America and Mexico, I decided to giveyuca root (cassava) a try. There are several ways to prepare this popular food, but since I love to deep fry food I decided to use this method.
The two-step process starts with par-boiling the yuca, then frying it. Cutting the yuca is a daunting task, but with a cleaver and a very sharp knife you will be rewarded with crispy yet creamy yuca fries that are worth the effort. Try serving these instead of french fries as a snack and see what your friends think.
- 1 yuca root, cut into 1 by ½ inch sticks
- Oil for frying
- Cut the ends off the yuca root. Cut yuca in half. Strip off the outer skin. Cut the root down the middle, then cut into sticks.
- In a sturdy pot, heat water to a boil. Drop in the yuca sticks. Boil for 8-10 minutes. The yuca will split and fray. This is normal. Drop the yuca into ice water to cool them down. Drain on a sheet tray lined with paper towels.
- In a heavy-bottomed pot heat up the frying oil to 350 degrees. When the oil is hot, drop in the yuca sticks. Fry until they turn golden brown. Drain again.
- Serve with Tamarind Chutney, or Cilantro Chutney.