Boiled and Fried Yuca
The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, With 450 Recipes
Published by Harvard Common Press
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.
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.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cocktail Party, Family Get-together
Recipe Coursehors d'oeuvre, side dish
Dietary Considerationhors d'oeuvre, side dish
Five Ingredients or LessYes
Taste and Texturecrisp, salty
Type of Dishvegetable
- 1 pound trimmed fresh yuca, cooked, or frozen yuca, cooked (see Notes)
- ¼ cup canola oil
Cut the yuca into 2 or 3 wedges each.
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.
2003 Maria Baez Kijac