Fried Yuca
By Andrew JanjigianPublished on November 12, 2019
Yield
Serves 4 to 6 as a side dish
Ingredients
Before You Begin
Serve fried yuca plain or with Cuban Mojo Sauce.
Instructions
- Bring 3 quarts water to boil in Dutch oven over medium heat. While water is coming to boil, use sharp knife to remove 1 to 2 inches of woody stem from yuca. Cut remaining yuca crosswise into 3-inch lengths. Place pieces cut side down and use knife to remove skin in sections, cutting away any flesh that isn't pure white. Halve yuca pieces lengthwise. Pop out any woody core with spoon. Place each piece cut side down and cut lengthwise into ¾-inch-thick wedges.
- Add yuca and salt to boiling water and cook, adjusting heat to maintain vigorous simmer, until yuca is tender and mostly translucent, 20 to 25 minutes. While yuca is cooking, place wire cooling rack in rimmed baking sheet. Drain yuca well in colander. Spread on wire rack. (Boiled yuca can be cooled on rack, wrapped in plastic wrap, and refrigerated for up to 24 hours before frying.) Rinse Dutch oven and dry very well.
- Heat oil in Dutch oven over medium-high heat to 350 degrees. Pat yuca wedges dry, then add to oil and cook, stirring occasionally, until evenly golden brown, 6 to 8 minutes. While yuca is cooking, remove wire rack and line baking sheet with paper towels. Transfer yuca to paper towel-lined baking sheet. Season with salt to taste, and serve.
Yield
Serves 4 to 6 as a side dishIngredients
Ingredients
Ingredients
Why This Recipe Works
Yuca, also known as manioc or cassava, is the starchy root of a woody shrub native to South America and a staple food in many regions of the world. When boiled and then fried, fried yuca has a dense, satisfying texture within and a crisp shell. Its delicate, potato-like flavor needs little more than salt to enhance it, though it is also delicious paired with Cuban mojo sauce. Yuca's tough skin must be removed before cooking, a job that calls for a sharp knife, not a vegetable peeler. We also remove the woody core to ensure that the fried yuca will be tender throughout. Patting the boiled wedges dry before frying helps minimize any splatter when they go into the pot. Frying at a relatively high heat helps to create wedges that are crisp on the outside, not greasy.
Before You Begin
Serve fried yuca plain or with Cuban Mojo Sauce.
Instructions
- Bring 3 quarts water to boil in Dutch oven over medium heat. While water is coming to boil, use sharp knife to remove 1 to 2 inches of woody stem from yuca. Cut remaining yuca crosswise into 3-inch lengths. Place pieces cut side down and use knife to remove skin in sections, cutting away any flesh that isn't pure white. Halve yuca pieces lengthwise. Pop out any woody core with spoon. Place each piece cut side down and cut lengthwise into ¾-inch-thick wedges.
- Add yuca and salt to boiling water and cook, adjusting heat to maintain vigorous simmer, until yuca is tender and mostly translucent, 20 to 25 minutes. While yuca is cooking, place wire cooling rack in rimmed baking sheet. Drain yuca well in colander. Spread on wire rack. (Boiled yuca can be cooled on rack, wrapped in plastic wrap, and refrigerated for up to 24 hours before frying.) Rinse Dutch oven and dry very well.
- Heat oil in Dutch oven over medium-high heat to 350 degrees. Pat yuca wedges dry, then add to oil and cook, stirring occasionally, until evenly golden brown, 6 to 8 minutes. While yuca is cooking, remove wire rack and line baking sheet with paper towels. Transfer yuca to paper towel-lined baking sheet. Season with salt to taste, and serve.
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