Instant Pot Yuca Fries Food

CASSAVA FRIES - (YUCCA) STOVETOP + INSTANT POT (GLUTEN-FREE, PALEO, AIP)

Steps:

• Place water into base of Instant Pot insert. Add frozen cassava root, or fresh. (Frozen or fresh will affect cooking time; see Instruction 2 below.)
• Check that rubber ring is fitted inside Instant Pot lid. Place lid on Instant Pot, making sure the steam release valve is sealed. Press the "Manual" setting, and decrease the time until you reach 25 minutes. (For fresh cassava, set time to 20 minutes.)
• When the Instant Pot is done and beeps, press "Cancel." Allow Instant Pot to release pressure naturally for 30 minutes. Place a dish towel over steam valve (or use oven mitt), and open it to release any remaining pressure. Remove lid and insert, so the pot's contents begin to cool.
• Cool cassava almost completely; then transfer to a cutting surface. The roots will have split open during cooking, or they will easily splay open. Remove tough stringy fiber that runs down the center of each one (see photo). Slice roots into long strips of desired thickness, about 8 fries per root.
• Place fat in heavy bottom pot over high heat: ideally a cast iron skillet, but a large saucepan with heavy bottom or Dutch oven will work too (you'll just need to cook more batches if the surface area is smaller).
• When fat is quite hot (sizzles when a drop of water is added) carefully add cassava strips in rows. You can crowd the pan a little, as long as none are overlapping or touching too much, and there is sizzling fat beneath and around each one. Cook cassava on first side about 5 minutes, then reduce heat to medium-high or medium (depending on how hot your fat is; no need to use a thermometer, you just don't want the fat smoking: a nice even sizzle of the cassava as it fries; see photo). Flip each strip over, using two forks or a set of tongs. If strips have a third side that isn't yet golden (some will, some won't), rotate cassava again so third side is fried. Remove cassava fries to a large plate (does not need to be lined with a paper towel, will not be greasy) one by one as they finish cooking, about 10-12 minutes per batch. They will not all finish cooking at the same time.
• Repeat with remaining cassava fries. Sprinkle each batch *generously* with sea salt as you plate it.
• Serve fries with extra sea salt and any optional dippings you like.

INSTANT POT YUCA FRIES

Steps:

• Pour water into the Instant Pot.
• Place a steamer basket inside the Instant Pot and place the yuca sticks in the steamer basket.
• Close the lid and cook on high pressure for 12 minutes.
• When cooking time is complete, do a quick pressure release.
• Take out the steamer basket, and pour the water from the Instant Pot.
• In a bowl, mix yuca sticks with oil and salt.
• Place the air fryer basket inside the Instant Pot and place the yuca fries inside in one layer.
• Close with the air fryer lid and AIR FRY at 400 °F for 7 minutes
• Open the lid and flip the yuca fries.
• Close with the air fryer lid and AIR FRY at 400 °F for another 7 minutes
• Serve and enjoy :)

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.

YUCCA FRIES - GUY FIERI

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.

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.