Yuca fries are a more unique alternative to traditional potato fries with a creamy texture and slightly sweet flavor. Made from the root of the cassava plant, these fries are especially crispy on the outside and tender and soft on the inside, offering a delightful contrast in each bite.
Yuca is the starchy root of the cassava plant. By the time West Africans arrived in the Caribbean, they had been cooking with cassava and other tubers for hundreds of years and used yuca not justas a base for fufu but also as a digestive to settle stomach issues. To save time, you can use a 16-ounce package of frozen yuca fries, preferably the Goya brand. Prepare according to package directions.
recipe 
yields
Makes 4 servings
2 pounds yuca (see Notes)
1 quart lard, coconut oil, or vegetable oil
Kosher salt
ingredients
steps
- Remove the ends of the yuca and cut into 4-inch sections. With a sharp knife, make a cut down the length of the rough, bark-like skin and peel it away from the flesh.
- Bring a large saucepan of salted water to a boil over high heat. Drop the peeled yuca into the boiling water and boil for 20 to 30 minutes, or until the yuca can be easily pierced with a fork. Drain in a colander and transfer it to paper towels to drain further.
- Heat the lard in a dutch oven over medium-high heat until it reaches 375 degrees. Line a plate with paper towels and set it aside.
- Cut the yuca sections into ½-to 1-inch sticks, then drop the sticks into the oil in batches and fry them until they are golden brown and crispy. Remove with a slotted spoon and drain them on the paper towel–lined plate. Sprinkle salt over the fries and serve.
Date Published: 04.16.24
share
-
Recipe By
Todd Richards from Roots, Heart, Soul
