How to Make Fried Yuca
October 12, 2009
Yuca a.k.a. Cassava is a starchy tuberous root native to South America. You will find this root in Latin American and Asian supermarkets. It is rich in phosphorous, calcium and vitamin C. The cassava root is long and tapered, with a firm homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Fresh yucca will be free of dark veins when you cut it in half. It can have a white or yellowish flesh.
Fried Yuca (Cassava) Recipe
Ingredients:
- 1 yucca (cassava) root
- Salt
- Oil and butter, for frying
Instructions:
- Prepare the Yucca:
- Cut the yucca in half and peel it using a vegetable peeler.
- Quarter each piece of yucca.
- Boil the Yucca:
- Place the yucca pieces in a pot of salted water.
- Boil for 25 to 30 minutes, until the yucca is completely cooked through and can be pierced easily with a fork.
- Fry the Yucca:
- Heat a large skillet over medium heat with a combination of oil and butter.
- Place the cooked yucca pieces into the pan in a single layer.
- Fry until the sides are evenly browned.
- Season and Serve:
- Season the fried yucca with salt to taste.
- Serve hot as a delicious alternative to fried potatoes.
Enjoy your delectable fried yucca!
Mary Ann
My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!