Ingredients1 h servings 437 cals
- Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.
Per Serving: 437 calories; 29.3 g fat; 40.9 g carbohydrates; 5.3 g protein; 0 mg cholesterol; 9 mg sodium. Full nutrition
ReviewsRead all reviews 21
Yuca is awesome. But, you don't have to fry it or boil it! Prepare the Yuca the same way in 4" wedges and then steam it until it is almost fully cooked. Then dip the steamed Yucas in a solutio...
Its very impoartant to note there are many varieties of yuca root. The varieties breakdown into two main categories: bitter and sweet. I've only tried this recipe with the sweet variety. I've ne...
These were fantastic. I gave it a 4 only because I made so many changes, but the concept is great! My fiance can't eat nightshades so he really misses traditional potato fries, I made these th...
I don't have a deep fryer so I fried them in a skillet instead - it upped the cooking to time to about 10 minutes per batch. It's tough to see the fibrous core after you've boiled them so I cut ...
Very yummy!!Serve with ketchup and mayo mix, as dipping sauce and even better!!!
I boiled and then baked. They came out nice and crispy. I also added onion powder, garlic powder, salt & pepper. Something was missing but I think it was the dipping sauce
Not bad. I've had this at restaurants and liked it, but couldn't remember if they served a sauce with it. We ended up eating them with salt, garlic powder, and seasoned salt. They were still ...