Fried Yucca Recipes

YUCCA FRIES

Steps:

• In medium Dutch oven heat oil to 350 degrees F.
• Place all spices in mixing bowl, and combine thoroughly.
• Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
• Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.

SOUTH AMERICAN YUCA FRIES (YUCA FRITA)

Steps:

• Gather the ingredients.
• If using fresh yuca, peel the yuca using a knife.
• Cut the yuca into large pieces.
• Remove the fibrous inner core of the root.
• Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 20 to 30 minutes.
• Drain thoroughly.
• Check yuca for any remaining fibrous pieces and remove them.
• Cut the yuca root into thick rectangular wedges.
• Heat 2-inches of vegetable oil in a heavy frying pan over medium-high heat.
• Once the oil is hot (ideally 350 F), fry the yuca in batches, turning occasionally, until golden brown.
• Carefully remove yuca from pan with a slotted spoon or wire skimmer and place onto a plate lined with paper towels.
• Sprinkle the yuca fries with kosher salt. Serve hot with aji chile pepper sauce or huancaina sauce for dipping and enjoy.

FRIED YUCA WITH MOJO

Steps:

• Step 1 Heat oil in medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more. Stir in lemon juice, season with Adobo; set aside. Step 2 Fry yuca according to package instructions. Season fried yuca with Adobo. Step 3 To serve, transfer fried yuca to platter. Serve with mojo sauce.

YUCA FRENCH FRIES

Steps:

• Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

CRISPY YUCA FRIES

Steps:

• Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
• Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
• Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.

FRIED YUCCA (CASSAVA) COSTA RICAN STYLE

Steps:

• Skin the yuca using a potato peeler or a knife.
• Cut the yuca into 2-3 inch chunks and then cut those chunks in half.
• Boil the yuca until it is just soft enough to poke with a fork. Don't over boil or let it sit in the hot water or it will become to soft and wont fry.
• There is a very indigestible stringy part in the middle, be sure to take that out if its visible.
• Cut the half chunks into smaller fry-shaped pieces.
• Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking.
• Add salt and dip in ketchup.

YUCA FRITA (FRIED CASSAVA)

Steps:

• In a large pot cover the yuca with water, add salt and bring to a boil, reduce the heat to medium low and cook about 15 to 20 minutes or until is tender.
• Remove the yuca from the water and pat dry with paper towels. Cut the cooked yuca into ½ - inch strips.
• Fill a large frying pan with enough vegetable oil to 350° F. When the oil is hot, place the yuca into the heated oil carefully. Fry them until golden brown on both sides about 6 to 8 minutes.
• Remove the yuca pieces from the oil using a slotted spoon and drain on paper towels. Sprinkle with salt and serve.

HOW TO MAKE YUCA FRIES

Steps:

• Cut off both ends of the yuca root. Then cut them into 3 to 4-inch rounds, depending on the length of the yuca.
• Make a shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once you're underneath the peel, you can work your thumbs down the length of the root, peeling the skin off.
• Stovetop: Bring to boil a pot with plenty of water and salt. Add the rounds to the boiling water. Cook for about 20 to 30 minutes, or until fork-tender. Drain and let it cool.
• Instant Pot (pressure cooker): Place the yuca in the Instant Pot. Add water (enough to cover the yuca) and salt. Secure lid on the pot. Close the pressure-release valve. Select "Manual". Cook on high pressure for 10 minutes. When the time is complete, use the quick release to depressurize. Drain and let it cool.
• Cut yuca pieces in half and remove the inner root. Then cut into fingers.
• Heat the oil in a large skillet or cast iron with oil up to ½ inch over medium-high heat until hot but not smoking. Fry the yuca fries in batches, turning once, until golden brown. Remove with a slotted spoon. Drain over paper towels.

FRIED YUCCA

Steps:

• Method:
• Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste.

YUCCA FRIES & ROAST GARLIC AIOLI

Steps:

• Cut of both ends of cassava and then cut them in 2 or 3 depending on the length of the Yucca
• Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
• Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava.
• Bring to a boil and cook on medium heat until fork tender. Do not overcook the cassava. Drain the water from the cooked cassava.
• Line a baking sheet with foil or parchment paper and place the cassava in a single layer.
• Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil
• Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once