fried yuca plate
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.

Fried Yuca Root
Serves 4
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 yuca root, cut into 1 by ½ inch sticks
  2. Oil for frying
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve with Tamarind Chutney, or Cilantro Chutney.
Kitchen Shaman http://www.kitchenshaman.com/