Teresa's Recipes
Yuca Frita (Crispy Fried Cassava)
Yuca Frita, a beloved snack in Latin America, is made from nutrient-rich cassava roots that are carefully boiled, delicately sliced, and then fried to perfection to achieve a satisfying crunch. Its tantalizing crisp exterior and soft, fluffy interior make it a delightful dish, perfect as an appetizer or a side. The subtle sweetness of the yuca pairs beautifully with a finishing sprinkle of salt and a squeeze of fresh lime, resulting in an irresistible delicacy that's both simple and exotic.
Ingredients
- 1 large root Yuca (Cassava)
- Enough to cover the yuca in a pot Water
- 1 tablespoon, plus extra for seasoning Salt
- For deep frying Vegetable oil
- 1, cut into wedges Lime
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 10g
- Carbs: 38g
- Protein: 1g
- Sodium: 500mg
- Sugar: 2g
Instructions
- Peel the yuca using a vegetable peeler, then cut it into 3-inch-long pieces.
- Place the yuca pieces in a large pot, cover with water, and add 1 tablespoon of salt. Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium and cook the yuca until it is fork-tender, about 20 minutes.
- Drain the cooked yuca and let it cool. Once it's cool enough to handle, slice each piece lengthwise and carefully remove the hard fibrous core.
- Heat the vegetable oil in a deep fryer or a large, deep saucepan until it reaches 375°F. The oil should be deep enough to fully submerge the yuca pieces.
- Fry the yuca pieces in the hot oil until they turn a golden brown color and become crispy, about 5 minutes.
- Using a slotted spoon, transfer the fried yuca to a paper towel-lined plate to drain excess oil. Sprinkle them with a bit more salt to taste.
- Serve the Yuca Frita while it's hot, accompanied by fresh lime wedges. Encourage guests to squeeze a bit of lime juice over their yuca for a pop of citrusy freshness that balances the rich, fried goodness.