Fried Yucca Cassava Root With Green Sauce Food

YUCA FRITA (FRIED CASSAVA)

Steps:

• In a large pot cover the yuca with water, add salt and bring to a boil, reduce the heat to medium low and cook about 15 to 20 minutes or until is tender.
• Remove the yuca from the water and pat dry with paper towels. Cut the cooked yuca into ½ - inch strips.
• Fill a large frying pan with enough vegetable oil to 350° F. When the oil is hot, place the yuca into the heated oil carefully. Fry them until golden brown on both sides about 6 to 8 minutes.
• Remove the yuca pieces from the oil using a slotted spoon and drain on paper towels. Sprinkle with salt and serve.

FRIED YUCCA (CASSAVA) COSTA RICAN STYLE

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.

FRIED YUCCA (CASSAVA ROOT) WITH GREEN SAUCE

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.

ROASTED CASSAVA (YUCA ASADO)

Steps:

• In a large pot of salted water, cook yuca until almost tender, about 15 minutes; drain and set aside.
• Preheat oven to 400 degrees F.
• In a medium bowl, combine olive oil, cilantro or oregano, parsley, onion powder, garlic powder, ground cumin, salt and pepper.
• Add yuca and toss to coat.
• Arrange yuca in a single layer in a lightly greased baking dish until yuca is tender and starts to brown, about 30 to 40 minutes.
• Sprinkle with lime juice, toss, and serve.

FRIED CASSAVA (YUCCAS) WITH PERUVIAN HUANCAINA SAUCE

Steps:

• Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
• Cut cassava in ½ x 2 inches (1.5 x5 cm).
• Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
• cassava sticks may be freezed 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 chili 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.

FRIED YUCCAS (CASSAVA) WITH HUANCAINA SAUCE

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.