- Course: Hors D'oeuvre, Side Dish
- Total Time: Under 1 Hour
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
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.
- 1 pound trimmed fresh yuca, cooked, or frozen yuca, cooked (see Notes)
- ¼ cup canola oil
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.
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.
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