How To Make Yuca Fries
Skip the usual potatoes and make yuca fries next time you're craving a snack. Made out of cassava, these are great with some avocado sauce on the side.
Ingredients
- 3 lb yuca, fresh, (cassava)
- salt, to taste
- 3 cups oil, (light tasting such as vegetable, canola or avocado)
To Serve (Optional):
- avocado sauce, (guasacaca)
- cilantro mojo
Instructions
-
Cut off both ends of the yuca root. Then, cut them into 3 to 4-inch rounds, depending on the length of the yuca.
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Make a shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once underneath the peel, work thumbs down the length of the root, peeling the skin off.
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Bring to boil a pot with plenty of water and salt. Add the rounds to the boiling water. Cook for about 20 to 30 minutes, or until fork-tender. Drain and let it cool.
- Cut yuca pieces in half and remove the inner root. Then cut into fingers.
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Heat the oil in a large skillet or cast iron with oil up to ½ inch over medium-high heat until hot but not smoking.
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Fry the yuca fries in batches, turning once, until golden brown. Remove with a slotted spoon. Drain over paper towels.
Nutrition
- Sugar: 4g
- :
- Calcium: 36mg
- Calories: 1353kcal
- Carbohydrates: 86g
- Fat: 113g
- Fiber: 4g
- Iron: 1mg
- Monounsaturated Fat: 71g
- Polyunsaturated Fat: 32g
- Potassium: 615mg
- Protein: 3g
- Saturated Fat: 8g
- Sodium: 32mg
- Trans Fat: 1g
- Vitamin A: 29IU
- Vitamin C: 47mg
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