Sides
Yuca Frita
Ingredients
- - Yuca (cassava), peeled — 800 g (1.75 lb)
- - Water, for boiling — 2 l (8 cups)
- - Salt — 1 tbsp
- - Vegetable oil, for frying — 750 ml (3 cups)
Method
- Cut the peeled yuca into thick batons about 8cm (3in) long.
- Boil in salted water for 15-20 minutes until just tender but still holding its shape; drain well and pat dry.
- Remove the tough fibrous core running through the centre of each piece if present.
- Heat the oil to 180°C (355°F) and fry the yuca batons in batches for 5-6 minutes until deep golden and crisp on the outside.
- Drain on paper towels, sprinkle with salt, and serve immediately with garlic sauce or ají.
Introduction: Fried yuca (cassava) is a nationwide staple side dish, valued for its crisp exterior and creamy interior, and commonly served alongside grilled meats or as a snack with dipping sauces at family gatherings.
Cultural Background: Fried yuca (cassava) is a nationwide staple side dish, valued for its crisp exterior and creamy interior, and commonly served alongside grilled meats or as a snack with dipping sauces at family gatherings.
Tips: Boiling the yuca until just tender before frying is essential — raw yuca fried from scratch will not cook through properly.
Variations: Some households season the boiling water with garlic for extra flavour, or double-fry the yuca for extra crunch as with patacones. Naturally vegetarian and vegan as written.
Storage: Best eaten fresh; boiled (unfried) yuca can be refrigerated for up to 2 days before frying.
Reheating: Re-crisp in a hot oven or air fryer at 200°C (390°F) for 6-8 minutes.
Nutrition: Per serving (approx.): 260 kcal, 2g protein, 42g carbohydrate, 10g fat, 2g fibre.
FAQs
Q: Why is my yuca fibrous in the middle?
A: Yuca has a tough central core that should be removed after boiling and before frying.
Q: Can I air fry instead of deep frying?
A: Yes, toss the boiled yuca in a little oil and air fry at 200°C (390°F) for about 15 minutes, turning halfway.