by 
| nutritional information (per serving) | |
|---|---|
| 379 | calories |
| 1g | Fat |
| 90g | carbohydrates |
| 4g | protein |
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| nutritional information | |
|---|---|
| Servings: 4 | |
| amount per serving | |
| calories | 379 |
| % Daily Value* | |
| 1g | 1 % |
| Saturated Fat 0g | 1 % |
| 0mg | 0% |
| 118 mg | 5% |
| 90g | 33% |
| dietary fiber 5g | 19% |
| total sugar 5g | |
| 4g | |
| Vitamin C 47 mg | 237% |
| Calcium 45 mg | 3% |
| Iron 1 mg | 5% |
| Potassium 662 mg | 14% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Sure, you've eaten french fries, sweet potato fries, and maybe even plantain fries, but there's one more crunchy side dish to add to your frying sequence: Yuca fries. Also known as cassava fries, these tasty little bites are made from yuca (also called cassava), a starchy root commonly used in Latin American and Caribbean cuisines.
Turning yuca into homemade fries that are crispy on the outside and tender on the inside is easy. Frying brings out the slightly sweet, nutty flavor of the yuca. It is similar in texture and taste to potato fries, but sweeter and more flavorful. You will be amazed after the first taste.
Why you need to be careful when preparing yuca
Raw yuca is toxic, but the toxins are removed during cooking, so it just needs to be cooked properly before making fries. Also, the white flesh will turn yellow, which is normal. Just resist the temptation to munch on yuca until the fries are out of the fryer.
To prepare the yuca (cassava), First, the tuber must be peeled to remove the fibrous brown skin. Next, cook it, removing the hard back, and then slicing the flesh into long strips, just like french fries. Finally, dip in a pan of hot oil and fry until crispy to perfection. You can bread them before frying, but they taste just as delicious fried Naturally.
Wait, is it yuca or yucca?
Do not confuse yuca with yucca. The former is another name for cassava (the root vegetable), while the latter is a prickly ornamental plant native to parts of the US and Mexico.
How to serve yuca fries
Enjoy the yuca fries while they are still hot as a snack or serve them as a filling vegetable side dish with every meal. Choose your favorite dipping sauce and add even more flavor to every bite. Yuca fries are great with mojito garlic dip, but you can also use flavorful homemade mayo or simple ranch dressing.
“Yuca fries (or cassava fries) are grossly underrated, and I hope this simple recipe will lure everyone onto this delicious train.” -Lauryn Bodden
2 Pound yucca (Manioc)
Kosher salt, taste good
vegetable oilor another neutral oil (e.g. rapeseed) for frying
Fresh ground black pepper, taste good
Gather the ingredients.
The Spruce / Eric Kleinberg
Peel the yuca and cut lengthwise into 10cm pieces.
The Spruce / Eric Kleinberg
Place the yuca in a saucepan, cover with water and bring to a boil. When the pot is boiling, season with salt. Let yuca cook until tender, about 20 minutes.
The Spruce / Eric Kleinberg
Drain the cooked yuca well and allow to cool until it is easy to work with.
The Spruce / Eric Kleinberg
Cut the yuca pieces in half and remove the hard back in the middle. Cut the halved pieces into 1/2-inch strips.
The Spruce / Eric Kleinberg
In a heavy saucepan or Dutch oven, add about 2 to 3 inches of oil and heat over high heat until the oil reaches 180°C. Fry the yuca pieces in batches until lightly browned.
The Spruce / Eric Kleinberg
Remove the yuca fries from the hot oil with a slotted spoon and drain on paper towels. Season with salt and pepper.
The Spruce / Eric Kleinberg
Serve like fries with ketchup, mojito garlic dip, or flavorful homemade mayonnaise.
The Spruce / Eric Kleinberg
recipe variation
Yuca fries (cassava) taste delicious with salt and pepper, but you can also mix them with herbs and spices for more flavor.
