Recipe for Yuca Fries (Yucca Frita)
Southwestern

YUCA FRIES (YUCCA FRITA)

    Yuca Fries (Yucca Frita)

    1 1/2 pounds fresh yucca (cassava), peeled
    1 teaspoon salt
    1 teaspoon lemon juice
    Vegetable oil (for frying)
    Lime or lemon wedges (for garnish)

    Cut cassava into 2-inch long rounds, then rinse. Or you can substitute frozen yucca. Put the yucca and enough cold water to cover, plus 2 inches, into a large saucepan. Add salt and lemon juice. 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.

    Drain through a colander and allow the yucca to cool enough to be handled. Gently peel off any pinkish fibrous layers that may cling to the tuber. Cut the yucca into 3/4-inch wide wedges and remove the fibrous core with a paring knife, then discard. If the yucca is wet, dry thoroughly with paper towels.

    Heat 2 inches vegetable oil in a large, deep skillet or deep fat fryer to 375 degrees F on a deep fat thermometer. Fry the yucca wedges, one third at a time, turning once, until light golden


Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z