Author Notes
This is great side dish. I use it all the time instead of potato fries to make my dishes stand out. It also goes well with dips, such as aioli and guacamole. I have notice that yuca has become widely available, so you should have no problem buying it. —Mi Budare
Ingredients
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1
large yuca
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enough peanut and vegetable oil for deep frying
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table salt to taste
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maldon salt
Directions
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Peel the yuca and cut it in half, so that it fits in your pot. Cover it with tap water and cook until they are extremely tender (beyond just cooked).
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Drain the water, and let it cool. Cut the in wedges discarding the tough fibers that run in the middle. At this point the yuca can be store in the fridge for couple of days to later be fried.
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To fry the yuca, heat the oil to 350 degrees. Fry them in batches if needed until they are absolutely golden. This will take longer than a potato fry, so be patient.
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Drain the excess fat on a cooking rack or paper towels. While they are still hot sprinkle with a little table salt and top with some maldon salt. I use both types of salt because one falls in the crevices and the other one gives a nice flavor burst in the mouth.
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