Yuca Frita Food

YUCA FRITA

Steps:

• Heat the oil in a large heavy skillet over medium-high heat. Place the yuca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.

YUCCA FRITA WITH MANGO HIBISCUS MERMALADA AND SERRANO-LIME AIOLI

Steps:

• Cut the yucca roots into 1/4-inch strips. Cut out and discard the fiborous center of the yucca.
• Add 1 teaspoon salt and 1 teaspoon pepper to the flour and place in a shallow dish.
• Place the egg in a shallow bowl or pie plate. Pour the bread crumbs into another bowl or plate.
• Bread the yucca by first dredging it in the flour, then put it in the egg mixture to cover, and then dredge in bread crumbs.
• Fry the yucca in vegetable oil at 350 degrees F for about 5 minutes or until golden brown.
• Serve with Hibiscus Mermalada and Serrano-Lime Aioli.
• Hibiscus Mermalada: Fill a large pot with the water. Add the mango, hibiscus flower, sugar, cinnamon, and anise. Bring to simmer on medium heat. Let mixture reduce for 20 minutes until syrupy. Smash to blend.
• Serrano-Lime Aioli: Heat grill. Grill the serrano and jalapeno peppers until blistered. De-seed and de-stem the chiles. In blender, puree the chile peppers with garlic, sugar, water, and dash salt and pepper. Add olive oil to emulsify and allow to cool. Fold in the mayonnaise, cilantro, and lime juice.

YUCA FRENCH FRIES

Steps:

• Place the sliced yuca in a large pot and cover with water. Bring the water to a boil and then lower the heat and simmer for 15 to 30 minutes - the time can vary a great deal, because yuca can vary greatly in its woodiness. You want the yuca to still be a little firm - just tender enough to pierce it with a fork. Drain the yuca and place it on a cutting board to cool for a few minutes. When the yuca is cool enough to handle, cut it into 1/2-to-3/4-inch planks. (If there are any woody cores to the tubers, discard them.)
• Heat the oil in a large skillet or French fryer to 360°F, and fry the yuca. Remove to paper towels to drain. Season with salt and pepper, and drizzle with Sour Orange Mojo .

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.

YUCA FRITA (DEEP-FRIED YUCA)

Steps:

• Place the frozen yuca pieces in a large, deep pot. Cover with salted water, bring to a boil, and cook for 15 minutes at a low boil.
• Carefully remove yuca from the pot, and place the pieces on a large plate. Set aside to cool.
• When the yuca pieces are cool enough to handle, cut them into strips roughly the size of thick steak fries.
• Heat about 3 cups of oil in a deep pot or a wok to about 380 degrees. Carefully drop in the yuca pieces, a few at a time, and fry them until they are golden - about 4 minutes. Drain on a paper towel, sprinkle with salt, and serve immediately.

YUCA FRITA CON MOJO

Steps:

• In a small bowl, whisk the mojo ingredients. Refrigerate, covered, at least 2 hours or overnight., Place yuca and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until fork-tender, 20-25 minutes. Drain and pat yuca pieces dry., In a deep skillet, heat 1 in. of oil to 375°. Fry yuca, a few pieces at a time, until golden brown, 8-10 minutes. Drain on paper towels. Serve immediately with dipping sauce, or toss to coat, if desired.