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Yuca Frita
October 21, 2010

As a puertorican, I've cooked yuca many times and in many different ways. This recipe works as is, IF you slice the yuca thin enough and skip the lime (it really doesn't "go"). I like to season it with garlic salt, OR drizzle with garlic infused olive oil OR serve with a side of Mayo-Ketchup to dip in (1:1 ratio of mayo and ketchup with some pressed garlic in it or garlic powder). Having said that, I do prefer to cut the yuca in larger slices (like 1 in thick 3 to 4 inches long) and boil the yuca first, drain well, then fry. It just seems to work better and you get more of the yummy flavor of the yuca and its wonderful texture.

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