Yuca Frita (Deep-fried yuca)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds frozen yuca
- Salt to taste
- 3cups (approximately) vegetable oil for frying
Nutritional analysis per serving (6 servings)
666 calories; 35 grams fat; 2 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 6 grams polyunsaturated fat; 86 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 3 grams protein; 607 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Carefully remove yuca from the pot, and place the pieces on a large plate. Set aside to cool.
- Step 3
When the yuca pieces are cool enough to handle, cut them into strips roughly the size of thick steak fries.
- Step 4
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.
Private Notes
Comments
Learned that fresh yuca can only be understood as ripe vs overipe by snapping and inspecting for white flesh
Followed instructions using fresh yuca. Perfect!
If you use fresh (waxed) yuca, you have to peel it. Then after you boil it, pull out the wiry cores. You can serve it boiled, or boiled then fried, but you *gotta* have the green sauce! Cilantro, garlic, oil, salt.
If you use fresh (waxed) yuca, you have to peel it. Then after you boil it, pull out the wiry cores. You can serve it boiled, or boiled then fried, but you *gotta* have the green sauce! Cilantro, garlic, oil, salt.
Yuca or cassava is an incredibly versatile starch. Interesting that there are only two recipes in the NYT cooking section. I use the frozen yuca because I live in the pacific northwest now and cant get the fresh root. The trick to this recipe is to let the yuca dry on paper towels to alleviate splattering oil. Also, the yuca need not be "deep" fried. I shallow fry and flip from side to side to develop crispy spears....or can be brushed with oil and baked. So much better than french fries.
Learned that fresh yuca can only be understood as ripe vs overipe by snapping and inspecting for white flesh
Followed instructions using fresh yuca. Perfect!