Yuca Frita! Yucca Fries! Fried Cassava!

IMG_4478

There’s not enough time lately to get back into kitchen adventures of larger proportions due to external and very annoying forces. A simple dish will have to do for now. Simplicity. And simplicity of the simplest kind. A lonely side dish. A vegetarian one too (what’s happening to me…)  Anyways, there’s little time so let’s get into it. Yucca is my ingredient of choice tonight and I shall attempt to demonstrate that no dish is small enough if cook like you give a f$#%. I guess the only way for you to find out is to make this yourself. Let’s go!

IMG_4486

Ingredients (Makes 4-6 servings. Time: 30 min):

2 lb Yucca, Yuca, Cassava root. Skin removed. Cut in wedges.
2 1/2 Tbsp Salt.
Water (enough for boiling the yuca wedges)
Vegetable Oil (enough for deep frying the yuca wedges)

Garnish.

Mayo, chopped parsley.

Boiling that yuca.  Add 2 Tbsp of salt to the pot of boiling water. Add the yuca wedges. Boil for 15 mins or until tender. I like to add cold water to bring  the temperature down below 90C. Stops the cooking and allows the yucca to brine in the salty water for longer while you get the deep fryer ready. I also have a theory: Yuca might be more tender and moist since it will come out of the water at a lower temperature and internal evaporation won’t happen therefore, less internal water loss. Remove from the water before deep frying. Make sure to dry the wedges with paper towels.

Frying the yuca. Sprinkle the wedges with salt generously. About 1/2 Tbsp of salt. The yuca surface is starchy and sticky. The salt should stick to it easily. You can overdo this without too much worrying about over salting. A lot of that salt will be left behind in the deep fryer anyways. Get the deep fryer nice and hot. 375F. Fry for about 7 mins undisturbed. Remove from the oil and place on a drying rack. You could line it with paper towels if you want. I don’t see much of an advantage in doing so but up to you. Welcome to a new world of crunchiness people. The yucca crunch!

IMG_4455

IMG_4457

IMG_4458

IMG_4463

IMG_4468

IMG_4492

Happy November! The Halloween scares are long behind us. Us humans can relax. Turkeys shake in fear now.

JOIN OUR NEWSLETTER!
Sign up to our newsletter and receive the latest on the cooking at thatothercookingblog.com Sous Vide recipes, food photography tips and plenty more!
We hate spam. Your email address will not be sold or shared with anyone else.

You may also like

6 comments

Leave a Reply

%d bloggers like this: