← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-sweet-life The Sweet Life
by Kate Zuckerman
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
flavor Flavor
by Rocco DiSpirito
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
new-american-table New American Table
by Marcus Samuelsson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?