Boiled and Fried Yuca

Name: Boiled and Fried Yuca
Ingredients: 1 pound trimmed fresh yuca, cooked , or frozen yuca, cooked (see Notes); ¼ cup canola oil; Salt

Chef

Maria Baez Kijac

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Cookbook

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

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This image courtesy of Joseph DeLeo

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.

NotesMost 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.

Serves4

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Cocktail Party, Family Get-together

Recipe Coursehors d'oeuvre, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturecrisp, salty

Type of Dishvegetable

Ingredients

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

Instructions

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.