Crispy Yuca Fries Recipes

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CRISPY YUCA FRIES



Crispy Yuca Fries image

Thanks to their superior fiber content and lower glycemic index, these crispy yuca fries are often presented as a healthier alternative to fried potatoes, but you might find the roles reversed. They really are that good and do a great job of bridging the gap between regular fried potatoes and sweet potato fries. Serve with ketchup or any kind of aioli.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 2

1 yuca (cassava) root
olive oil for frying

Steps:

  • Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
  • Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
  • Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 38.8 g, Fat 7 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 14.4 mg, Sugar 1.7 g

SOUTH AMERICAN YUCA FRIES (YUCA FRITA)



South American Yuca Fries (Yuca Frita) image

Try a South American recipe for fried yuca wedges (yuca frita), a popular way to cook the cassava root which has a starchy, fibrous texture.

Provided by Marian Blazes

Categories     Appetizer     Side Dish

Time 50m

Yield 6

Number Of Ingredients 4

2 pounds yuca root (fresh or frozen)
2 cups vegetable oil (for frying)
Dash of kosher salt
Optional: Aji chile pepper sauce or huancaína sauce (for dipping)

Steps:

  • Gather the ingredients.
  • If using fresh yuca, peel the yuca using a knife.
  • Cut the yuca into large pieces.
  • Remove the fibrous inner core of the root.
  • Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 20 to 30 minutes.
  • Drain thoroughly.
  • Check yuca for any remaining fibrous pieces and remove them.
  • Cut the yuca root into thick rectangular wedges.
  • Heat 2-inches of vegetable oil in a heavy frying pan over medium-high heat.
  • Once the oil is hot (ideally 350 F), fry the yuca in batches, turning occasionally, until golden brown.
  • Carefully remove yuca from pan with a slotted spoon or wire skimmer and place onto a plate lined with paper towels.
  • Sprinkle the yuca fries with kosher salt. Serve hot with aji chile pepper sauce or huancaina sauce for dipping and enjoy.

Nutrition Facts : Calories 457 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 47 mg, Sugar 3 g, Fat 25 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g

YUCA FRENCH FRIES



Yuca French Fries image

Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.

Provided by The Messy Cook

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 3

2 pounds yuca, peeled, and cut into 4 inch sections
2 quarts vegetable oil for frying
salt to taste

Steps:

  • Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 40.9 g, Fat 29.3 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 8.9 mg, Sugar 1.8 g

YUCCA FRIES



Yucca Fries image

This is your chance to switch up your regular fries to something a little more exciting. These yucca fries are incredibly creamy on the inside and extra crispy on the outside. Try them with any number of fun dips.

Provided by JJ Johnson

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
3 medium yucca (about 2 pounds), peeled and cut into 2-by-1-inch wedges
1/3 cup chopped fresh cilantro leaves
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
4 cups vegetable oil
1 lime, halved

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the yucca and cook over medium-low heat until tender, about 15 minutes. Drain and let sit until the wedges are no longer steaming. Discard any stringy pieces.
  • Meanwhile, combine the cilantro, turmeric, cumin and 1 teaspoon salt in a medium bowl.
  • Put the oil in a large Dutch oven or heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 400 degrees F.
  • Working in batches (don't crowd the pot), fry the yucca, flipping midway, until golden brown, 5 to 6 minutes. Remove with a slotted spoon; add to the bowl with the cilantro mixture and toss. (You can also drain the fries on paper towels and sprinkle with the cilantro mixture.)
  • Sprinkle the fries with lime juice and serve.

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