Crispy Yuca Fries Food

CRISPY YUCA FRIES

Steps:

• Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
• Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
• Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.

SOUTH AMERICAN YUCA FRIES (YUCA FRITA)

Steps:

• Gather the ingredients.
• If using fresh yuca, peel the yuca using a knife.
• Cut the yuca into large pieces.
• Remove the fibrous inner core of the root.
• Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 20 to 30 minutes.
• Drain thoroughly.
• Check yuca for any remaining fibrous pieces and remove them.
• Cut the yuca root into thick rectangular wedges.
• Heat 2-inches of vegetable oil in a heavy frying pan over medium-high heat.
• Once the oil is hot (ideally 350 F), fry the yuca in batches, turning occasionally, until golden brown.
• Carefully remove yuca from pan with a slotted spoon or wire skimmer and place onto a plate lined with paper towels.
• Sprinkle the yuca fries with kosher salt. Serve hot with aji chile pepper sauce or huancaina sauce for dipping and enjoy.

YUCCA FRIES

Steps:

• In medium Dutch oven heat oil to 350 degrees F.
• Place all spices in mixing bowl, and combine thoroughly.
• Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
• Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.

YUCCA FRIES

Steps:

• Bring a large pot of heavily salted water to a boil. Add the yucca and cook over medium-low heat until tender, about 15 minutes. Drain and let sit until the wedges are no longer steaming. Discard any stringy pieces.
• Meanwhile, combine the cilantro, turmeric, cumin and 1 teaspoon salt in a medium bowl.
• Put the oil in a large Dutch oven or heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 400 degrees F.
• Working in batches (don't crowd the pot), fry the yucca, flipping midway, until golden brown, 5 to 6 minutes. Remove with a slotted spoon; add to the bowl with the cilantro mixture and toss. (You can also drain the fries on paper towels and sprinkle with the cilantro mixture.)
• Sprinkle the fries with lime juice and serve.

YUCA FRENCH FRIES

Steps:

• Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.