Yuca Frita (Fried Cassava)
Yuca frita is the one side you'll want to make again and again. Crispy, soft and delicious!
Servings: 4
Calories: 211kcal
Ingredients
- 1 pound fresh yuca
- 4 cups water
- 1 tablespoon salt
- 2 cups oil
Instructions
- Cut the ends of the yuca. Cut the skin lengthwise without going too deep, then lift the skin with the tip of your knife. Remove all the skin. Cut the whole yuca into 4-inch-long pieces. Cut each piece in half.
- In a large pot, add the water and salt over high heat. Cook the yuca for 25 minutes. Once done, check for tenderness with a fork. Remove the woody vein of the middle of the yuca. Cut each piece into 1 inch thick long pieces.
- Add oil to a medium-sized pan over medium-high heat. Cook for 4 minutes, stirring a couple of times to ensure they brown evenly. Remove from the oil onto a plate with a paper towel. Serve and enjoy!
Notes
- Yuca- I used fresh yuca because that's what I found and had. But I suggest using frozen yuca. The reason for this is that sometimes when you buy fresh yuca, half of it is bad. Plus, with frozen yuca, you don't have to peel it.
- Water & salt ratio- When boiling the yuca, add salt and taste the water. The water should be slightly salty but not too much because yuca absorbs the flavors from the water quickly.
- Cooking time- I suggest a cooking time of 25 minutes, but this will depend on the yuca. You'll know is ready because it will have a translucent color. But in this recipe, the longer you cook it, the better. Sometimes it can take anywhere from 25 to 35 minutes. This is because you want the yuca to be super tender.
Nutrition
Calories: 211kcal | Carbohydrates: 43g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 1772mg | Potassium: 308mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 23mg | Calcium: 26mg | Iron: 0.3mg
