FRIED YUCCA (CASSAVA ROOT) WITH GREEN SAUCE
This is a delicious alternative to French fried potatoes. Dip the fried yucca in the accompanying green sauce. You'll love it!
Provided by Pneuma66
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish.
- Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way.
- Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.
Nutrition Facts : Calories 205, Fat 19.9, SaturatedFat 2.2, Cholesterol 4.8, Sodium 290.6, Carbohydrate 7, Fiber 1, Sugar 2, Protein 1.1
FRIED YUCCA (CASSAVA) COSTA RICAN STYLE
This is my favorite Saturday morning treat that my husband always makes for me. Its very easy and tastes way better than potato french fries.
Provided by Cheerleader
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Skin the yuca using a potato peeler or a knife.
- Cut the yuca into 2-3 inch chunks and then cut those chunks in half.
- Boil the yuca until it is just soft enough to poke with a fork. Don't over boil or let it sit in the hot water or it will become to soft and wont fry.
- There is a very indigestible stringy part in the middle, be sure to take that out if its visible.
- Cut the half chunks into smaller fry-shaped pieces.
- Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking.
- Add salt and dip in ketchup.
Nutrition Facts : Calories 101.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 81.8, Protein 0.1
YUCCA (CASSAVA) PANCAKES
This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks.
Provided by fluffernutter
Categories Breakfast
Time 20m
Yield 12-14 cakes
Number Of Ingredients 8
Steps:
- Combine all ingredients except oil.
- Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
- Brown on both sides, then drain on paper towels. Serve warm.
Nutrition Facts : Calories 186.6, Fat 7.1, SaturatedFat 2, Cholesterol 22.7, Sodium 223.9, Carbohydrate 29.3, Fiber 1.4, Sugar 1.3, Protein 1.6
PATACONES TICOS (COSTA RICAN FRIED PLANTAINS)
These are a delicious snack I enjoyed while spending a semester in Puntarenas, Costa Rica. One of my profesores there taught me to make these. They go really well with frijoles molidos (refried beans, basically). Plantains can be purchased at most grocery store in the produce section...they look like bananas, but DO NOT try to eat them like bananas - they are NOT the same thing! Get the nice and green ones for this purpose. --Times are approximate--
Provided by godsjoyfulkid
Categories Lunch/Snacks
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Peel plantains completely.
- Slice Plantains into 1/2 inch rounds.
- Heat oil in sauce pan until almost boiling.
- CAREFULLY place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes.
- CAREFULLY remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in parchment paper.
- Plantain pieces should be on only half of the parchment paper. Fold second half of parchment paper over them, and with a second board or other hard, flat surface press firmly on the paper-covered plantain rounds.
- The rounds should now be smushed-looking, yet still intact.
- *This can also be done using a metal tortilla press, if available. What I use is like a tortilla press, but is specifically designed for patacones, and I bought it at a supermarket in Costa Rica.
- With slotted spoon, replace pieces of plantain in the oil until golden brown.
- Remove pieces with slotted spoon and place on paper towel. Pieces should be slightly crispy.
- Repeat with another handful of rounds, until all have been cooked.
- Sprinkle with salt, to taste.
- Dip in warm refried beans, or also good with ceviche.
Nutrition Facts : Calories 591, Fat 54.8, SaturatedFat 7.2, Sodium 42.3, Carbohydrate 28.5, Fiber 2.1, Sugar 13.4, Protein 1.2
FRIED YUCCAS (CASSAVA) WITH HUANCAINA SAUCE
Delicious crispy Yucca spears are smothered with a creamy spicy Peruvian sauce made of goat cheese. Delicious as an appetizer. The sauce may also be used as a salad dressing or even for pasta.
Provided by Sra.Ruhlen
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and rinse yuccas.
- Cut in 2 or 3 pieces depending on the size.
- Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
- Cut yuccas in ½ x 2 inches (1.5 x5 cm).
- Heat oil in a skillet and fry yuccas until golden. Season.
- Drain fat in paper towel.
- Yucca sticks can be frozen until ready to use.
- Remove from freezer and place immediately in hot oil until golden and crispy.
- Serve with Huancaína Sauce as an appetizer.
- Huancaína Sauce:.
- Place ají in a blender.
- Pour milk and blend.
- Sauté onion with garlic in oil until cooked.
- Add this mixture to blender together with the cheese.
- While blending add oil until a creamy sauce is obtained.
More about "fried yucca cassava costa rican style food"
YUCA - CASSAVA - CUT THE CRAP KITCHEN - COSTA RICA
From cutthecrapcostarica.com
Servings 1Estimated Reading Time 3 minsCategory Fruits & VegetablesCalories 650 per serving
CRISPY BAKED YUCA FRIES - THE HEALTHY MAVEN
From thehealthymaven.com
YUCA FRITA (FRIED CASSAVA) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
FRIED YUCCA FRIES - SAVORY THOUGHTS
From savorythoughts.com
STUFFED FRIED YUCA BALLS (YUQUITAS RELLENAS) RECIPE - THE …
From thespruceeats.com
3.9/5 (15)Total Time 55 minsCategory AppetizerCalories 473 per serving
CARIBBEAN YUCA (CASSAVA) FRIES - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (74)Total Time 50 minsCategory Appetizer, Side Dish, SnackCalories 379 per serving
FRIED YUCCA (CASSAVA) COSTA RICAN STYLE RECIPE
From foodhousehome.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
FRIED YUCCA (CASSAVA) COSTA RICAN STYLE RECIPE
From foodnews101.com
COSTA RICAN ENYUCADOS RECIPE • OUR BIG ESCAPE
From ourbigescape.com
FRIED YUCCA (CASSAVA ROOT) WITH GREEN SAUCE RECIPE
From foodhousehome.com
FRIED YUCCA (CASSAVA) COSTA RICAN STYLE RECIPE - FOOD.COM
From pinterest.com
CASSAVA FRIES (YUCA FRIES) AIR FRYER - SAVORY THOUGHTS
From savorythoughts.com
10 BEST VEGETARIAN YUCCA ROOT RECIPES | YUMMLY
From yummly.com
BOILED YUCA RECIPE - COSTA RICA - PURA VIDA MOMS
From puravidamoms.com
FRIED YUCCA (CASSAVA) COSTA RICAN STYLE! - PARADISE COSTA RICA
From paradisecostarica.typepad.com
LATIN AMERICAN CUISINE: HOW TO MAKE FRIED YUCA
From seriouseats.com
FRIED YUCCA | CASSAVA RECIPE | DOMINICAN FOOD RECIPE - YOUTUBE
From youtube.com
CHEESE ENYUCADOS RECIPE COSTA RICA - CROQUETTES - PURA VIDA MOMS
From puravidamoms.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love