Fried Yuca With Lemon Recipes

FRIED YUCA WITH MOJO

Steps:

• Step 1 Heat oil in medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more. Stir in lemon juice, season with Adobo; set aside. Step 2 Fry yuca according to package instructions. Season fried yuca with Adobo. Step 3 To serve, transfer fried yuca to platter. Serve with mojo sauce.

CUBAN-STYLE YUCA

Steps:

• Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
• Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)

Steps:

• Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
• Reduce heat, cover and simmer until tender--about 30 minutes.
• Drain and keep warm.
• Mash garlic cloves into salt with mortar and pestle (or use food processor).
• Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
• Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
• Serve.

YUCA FRENCH FRIES

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.

FRIED YUCA WITH LEMON

Steps:

• Cut yuca crosswise into 2-inch pieces. Cut each piece into 1/4- to 1/2-inch-thick strips. Cut out the tough core from the inner edge of each piece; discard core. Transfer yuca to a large saucepan. Cover with water by 2 inches. Bring to a boil. Cook until just soft and translucent, about 5 minutes. Drain, and pat dry.
• Heat 5 inches oil in a 4-quart heavy-bottomed saucepan over medium-high heat until it registers 360 degrees on a deep-fry thermometer. Fry garlic until golden, about 1 minute. Discard garlic. Working in batches of several strips, fry yuca, turning once, until golden brown, about 4 minutes. Transfer to paper towels using a slotted spoon; let drain. Sprinkle with salt. Serve with lemon wedges.

FRIED YUCCA

Steps:

• Method:
• Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste.

ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT (FRENCH FRIES)

Steps:

• Rotisserie Chicken:
• Rinse the chicken very well, and cut off all the fat.
• Tuck the wings under the back of the chicken.
• Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote.
• Spread paste on the chicken and rub well from outside to inside.
• Let stand in the refrigerator for 2 hours or more, for a good flavor.
• Preheat oven to 350.
• Put the chicken in the roasting pan with lid.
• Cook, covered, for 1 1/2 hours, or until it is golden brown.
• Yucca Root:
• After you have peeled and boiled the yucca, cut it into a French fry shapes.
• In a deep pot or a deep-fryer heat oil to 350 degrees F.
• Fry the yucca in batches, if necessary, until golden brown and crispy.
• Sprinkle with salt. to taste.
• Aji sauce:
• Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
• Cheese sauce:
• Blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
• Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping.

YUCA FRITA (DEEP-FRIED YUCA)

Steps:

• Place the frozen yuca pieces in a large, deep pot. Cover with salted water, bring to a boil, and cook for 15 minutes at a low boil.
• Carefully remove yuca from the pot, and place the pieces on a large plate. Set aside to cool.
• When the yuca pieces are cool enough to handle, cut them into strips roughly the size of thick steak fries.
• Heat about 3 cups of oil in a deep pot or a wok to about 380 degrees. Carefully drop in the yuca pieces, a few at a time, and fry them until they are golden - about 4 minutes. Drain on a paper towel, sprinkle with salt, and serve immediately.

FRIED YUCA WITH LEMON

Steps:

• Cut the yuca crosswise into 2-inch pieces. Cut each piece into 1/4- to 1/2-inch-thick strips. Cut out the tough core from the inner edge of each piece; discard the core. Transfer the yuca to a large saucepan. Cover with water by 2 inches. Bring to a boil. Cook until just soft and translucent, about 5 minutes. Drain, and pat dry.
• Heat 5 inches oil in a 4-quart heavy-bottomed saucepan over medium-high heat until it registers 360°F on a deep-fry thermometer. Fry the garlic until golden, about 1 minute. Discard the garlic. Working in batches of several strips, fry the yuca, turning once, until golden brown, about 4 minutes. Transfer to paper towels using a slotted spoon; let drain. Sprinkle with salt. Serve with lemon wedges.

FRIED YUCA WITH PERUVIAN CHEESE SAUCE

Steps:

• Make sauce:
• Pulse together sauce ingredients in a food processor until smooth.
• Fry yuca:
• If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.
• Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.)
• Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer.
• Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.