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pan-frying Latin American
Boiled and Fried Yuca

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yuca Sancochada Y Frita

This is a very popular way to serve yuca and is especially good as a side dish. These wedges also can be served with guasacaca (tomato and avocado sauce) as an hors d’oeuvre.

Yield: Serves 4

Ingredients

  • 1 pound trimmed fresh yuca, cooked, or frozen yuca, cooked (see Notes)
  • ¼ cup canola oil
  • Salt

Directions

1. Cut the yuca into 2 or 3 wedges each.

2. Heat the oil in a large skillet over medium-high heat. Add the yuca and fry until golden on both sides, about 3 minutes per side. Drain on paper towels, sprinkle with salt, and serve.

Notes

Most cooks prefer frozen yuca because the “fresh” yuca found in some supermarkets is not always truly fresh.

Some people prefer to freeze the yuca after it has been cooked and then fry it frozen. This method produces a very light yuca, but the fat splatters quite a bit when adding the frozen wedges to the hot oil.


© 2003 Maria Baez Kijac

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

241kcal (12%)
18mg (2%)
23mg (38%)
1mcg RAE (0%)
304mg
24mg
2g
2g
2g
43g
0mg (0%)
306mg (13%)
1g (3%)
7g (11%)
0mg (2%)
 

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