Yuca Frita Recipe

Method12 steps

1. 1

   Step 1: Add about 4 quarts of water to a large pot and bring to a boil over high heat. Stir in 1 teaspoon of salt.

   Uses About 4 quarts water for boiling yuca · 1 teaspoon salt for the boiling water

2. 2

   Step 2: Use tongs to carefully add the frozen peeled yuca (2–2 1/2 lb) to the boiling salted water. When boiling resumes, cover and cook about twenty to twenty-five minutes, stirring occasionally and lowering the heat if it boils over. Start checking after fifteen minutes, removing any smaller pieces once tender but still holding their shape. Follow the selected frozen product preparation instructions.

   Boil Yuca · 25 minUses Boiling salted water · 2–2 1/2 lb frozen peeled yuca (cassava), commercially prepared

3. 3

   Step 3: During the same boiling phase, check that a knife slides in and out easily and each piece is fork-tender while still holding its shape. Continue gently as needed; this is the endpoint of the preceding boil, not an additional timed cooking stage.

   Uses Yuca during the same boiling phase

4. 4

   Step 4: Drain completely using a colander or strainer. Spread the cooked yuca on a baking sheet or large platter in a single layer (do not stack).

   Uses Fork-tender boiled yuca

5. 5

   Step 5: When cool enough to handle, remove and discard the fibrous core from the center of each piece—it’s a tough, stringy part that resembles twine.

   Uses Drained cooked yuca

6. 6

   Step 6: Spread the cooked, cored pieces in a single layer on a shallow tray and refrigerate promptly until chilled and firm enough to cut cleanly.

   Chill cooked yuca until firmUses Drained cooked yuca with fibrous cores removed

7. 7

   Step 7: Cut the chilled cooked yuca into thick sticks or chunks about one inch (2.5 cm) wide.

   Uses Chilled firm cooked yuca

8. 8

   Step 8: Add enough oil to a large, deep skillet to cover the bottom by about 1 inch. Heat over medium-high to 350°F–375°F. The oil should be hot but not smoking.

   Uses Neutral high-smoke-point oil as needed for a 1-inch-deep frying layer

9. 9

   Step 9: Working in uncrowded batches, carefully add the prepared yuca sticks to the hot oil. Fry for two minutes, turn and fry for two more minutes, then continue turning for another one to two minutes until lightly golden on every side. Repeat the five-to-six-minute sequence for each batch, allowing the oil to return to 350–375°F (177–190°C).

   Fry one batch, turning after two and four minutes · 6 minUses One uncrowded batch of prepared yuca sticks · Heated frying oil

10. 10

    Step 10: Use a slotted spoon or tongs to transfer the fried pieces to a paper towel–lined plate. Immediately sprinkle with salt. Repeat with the remaining batch(es).

    Uses Freshly fried batch · A share of the two finishing pinches

11. 11

    Step 11: Tip: To prevent the oil from overheating between batches, turn off the heat while transferring the fries. Turn it back on when ready to start the next round.

    Uses Frying oil between batches · Remaining prepared yuca sticks

12. 12

    Step 12: Garnish with chopped cilantro or parsley, if desired. Serve with your favorite dipping sauce.

    Uses Finished fried and seasoned yuca · Chopped cilantro or parsley for garnish, optional; amount unspecified