"Cuban appetizer that goes well with a cilantro vinaigrette or chimichurri sauce."
Yuca Fries
5
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- Recipe Card
Cook time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 bag peeled yuca
- 2 tabelspoons kosher salt
- 3 cups canola oil
Method
Step 1
Place the yuca into a large Dutch oven or saucepan with 6 cups of water and salt. Stir and bring to a boil over medium-high heat, cover, and cook until fork tender, about 20-25 minutes.
Step 2
Drain, and cool on a cooling rack. Remove woody stems from the center. Transfer yucca to a plate and cover with plastic wrap. Refrigerate for 4 hours or preferably overnight. Cut yucca into strips.
Step 3
Heat oil in a large cast iron or skillet. Add the yucca to the hot oil and fry in batches, turning once, until golden brown. Remove with a slotted spoon and place on cooling rack (this will allow excess oil to drip off and help air circulate to keep yuca fries crispy). Season with salt and serve with dipping sauce.