Yuca Frita Recipes

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.

YUCA FRITA

Steps:

• Add the mayonnaise, sour cream, cilantro, garlic, salt and pepper to a small blender (like a Nutribullet).
• Blend until the sauce is smooth. Scrape down the sides with a rubber spatula a couple of times and then continue blending.
• Refrigerate the cilantro garlic sauce until ready to use. Give it a good stir right before serving.
• Add 3 - 4 quarts of water to a large pot.
• Bring the water to a boil.
• Add 1 teaspoon of salt to the water.
• Carefully add the yuca to the boiling water. Use tongs to lower the yuca into the water.
• Cover the pot and cook the yuca for approximately 20-25 minutes. Stirring gently occasionally.
• Cook the yuca until it is tender. A knife should slide in and out without offering resistance. If it does not, continue cooking.
• Test the yuca after the first 15 minutes of cooking. Then gauge the remaining cooking time from there.
• Drain the yuca completely. Use a strainer and let all of the water drain and steam away.
• When the yuca is cool enough to handle, arrange it on a pan or large platter. Do not stack it. Let it cool completely, or refrigerate the yuca until it is chilled and firmed up.
• Cut the yuca into thick pieces, about 1 inch thick and at least 3-4 inches long.
• Remove and discard the stringy, woody pieces. They resemble really thick twine.
• Add enough oil to a deep, large skillet to cover the bottom by about 1 inch.
• Heat the oil over medium-high heat. When the oil is hot, but not smoking add some of the yuca pieces to the skillet. Do not overcrowd the skillet, fry in batches.
• Fry the yuca for 2 minutes.
• Turn each piece and fry for 2 minutes.
• Fry the yuca for one more minute turning any pieces that need to brown further. The yuca should be a light golden color on all sides.
• Remove the yuca with a slotted spoon or tongs and place them on a plate or pan that is lined with a paper towel. As soon as they are all out, sprinkle with a little bit of salt.
• Repeat with the steps above with the remaining yuca.
• Serve the yuca frita with the cilantro garlic sauce

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.

YUCA FRITA

Steps:

• Heat the oil in a large heavy skillet over medium-high heat. Place the yuca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.

YUCA FRITA (DEEP-FRIED YUCA)

Steps:

• Place the frozen yuca pieces in a large, deep pot. Cover with salted water, bring to a boil, and cook for 15 minutes at a low boil.
• Carefully remove yuca from the pot, and place the pieces on a large plate. Set aside to cool.
• When the yuca pieces are cool enough to handle, cut them into strips roughly the size of thick steak fries.
• Heat about 3 cups of oil in a deep pot or a wok to about 380 degrees. Carefully drop in the yuca pieces, a few at a time, and fry them until they are golden - about 4 minutes. Drain on a paper towel, sprinkle with salt, and serve immediately.

YUCA FRITA CON MOJO

Steps:

• In a small bowl, whisk the mojo ingredients. Refrigerate, covered, at least 2 hours or overnight., Place yuca and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until fork-tender, 20-25 minutes. Drain and pat yuca pieces dry., In a deep skillet, heat 1 in. of oil to 375°. Fry yuca, a few pieces at a time, until golden brown, 8-10 minutes. Drain on paper towels. Serve immediately with dipping sauce, or toss to coat, if desired.

CUBAN-STYLE YUCA

Steps:

• Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
• Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.