Yucca Fries (Yuca)

"I love Yucca fries! I must have eaten a whole field full while in Costa Rica. If you are looking for something different, give yucca a try! You can also mix yucca fries with sweet potato fries (fried separately) for a great combination and beautiful plate. SERVE WITH: Cowboy Steaks With Onions Recipe #153370 . MAKE AHEAD: The boiled yucca can be refrigerated for up to 2 days before using for this recipe."
 
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photo by jrusk photo by jrusk
photo by jrusk
photo by Mrs Goodall photo by Mrs Goodall
Ready In:
20mins
Ingredients:
3
Serves:
6
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ingredients

  • 2 lbs yucca root, peeled and cut into 2-inch X 1/2-inch fry sticks (yucca should be firm and unblemished)
  • peanut oil, for deep-frying
  • sea salt
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directions

  • Boil yuca in a large pot of lightly salted water for 10 minutes. Add one cup of water to the pan and return to a boil. Continue to boil for about another 5 minutes, until tender. Drain and dry completely. Pull out all stingy fibers.
  • In a deep-fryer or your usual stove-top pot you deep fry in, heat 2 inches of oil to 350°. Divide the yucca into 4 batches and fry until golden brown, about 2 to 4 minutes. Using a slotted spoon, carefully place the yucca on a paper towel covered plate or rack to drain. Sprinkle with sea salt and serve at once.

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Reviews

  1. I made these exactly as written, except that I didn't pull out any fibers and they were absolutely delicious. I agree with some others that they could have boiled for less time, as some were quite mushy. Still, they fried up beautifully in about 4 or 5 minutes and tasted great. Like another reviewer, I've thought about baking them, but I'm hesitant to mess with a good thing.
     
  2. These are neat and a treat! Even more buttery in taste than regular fries to me! I was so skeptical - mostly because I tasted the yucca raw first, eww, forgo that step they taste nothing like that cooked. Also while boiling there's an interesting fresh fragrance they let off. After they dried I popped them in the hot oil and they cooked up crisp to the outside and satin-y on the inside. Very impressed and will make again, perhaps will also try baking for a lower fat option!
     
  3. Followed the directions and found this very simple and turned out wonderful! I boiled for 15 minutes after cutting into 2 inch fries and then put on paper towels on cookie sheet to dry. I didn't do the removal of strings as suggested and they fried up beautifully! I was thrilled to be able to make my own after falling in love with Yucca fries from a local latin restaurant.
     
  4. These were easy and came out great. I seasoned them with kosher salt and a sprinkling of fresh lemon juice. Lime juice would be great too.
     
  5. Maybe I just don't have the right touch. I had these once when I went home to Fla and loved them but this just didn't work for me. Maybe I'll try again
     
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RECIPE SUBMITTED BY

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