Yuca is the edible root of the cassava
(or manioc) plant. Yuca has a starchy and more fibrous texture than a potato, and one of the best ways to enjoy that starchiness is to fry it. Yuca fries, always cut into thick wedges, are crispy on the outside and soft but densely textured on the inside. Serve yuca fries with aji chile pepper sauce
or huancaína (spicy cheese) sauce
for dipping. You can buy fresh yuca root or frozen yuca that is already peeled - either one works well for this recipe.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4-6 as appetizer.
- If using fresh yuca, peel the yuca, cut into large pieces, and 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 20-30 minutes. Drain thoroughly.
- Check yuca for any remaining fibrous pieces and remove. Cut yuca in thick wedges.
- Heat 2 inches of vegetable oil in a heavy frying pan over medium high heat. When oil is hot, fry yuca in batches, turning occasionally, until golden brown.
- Carefully remove yuca from pan and place onto a plate lined with paper towels. Sprinkle yuca with kosher salt and serve hot.