Fried Yucca Cassava Costa Rican Style Recipes

FRIED YUCCA (CASSAVA) COSTA RICAN STYLE

Fried Yucca (Cassava) Costa Rican Style image

This is my favorite Saturday morning treat that my husband always makes for me. Its very easy and tastes way better than potato french fries.

Provided by Cheerleader

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

1 small yucca root (yuca) or 1 medium yucca root (yuca)
2 -3 tablespoons butter (1 knob)
salt, to taste

Steps:

Skin the yuca using a potato peeler or a knife.
Cut the yuca into 2-3 inch chunks and then cut those chunks in half.
Boil the yuca until it is just soft enough to poke with a fork. Don't over boil or let it sit in the hot water or it will become to soft and wont fry.
There is a very indigestible stringy part in the middle, be sure to take that out if its visible.
Cut the half chunks into smaller fry-shaped pieces.
Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking.
Add salt and dip in ketchup.

Nutrition Facts : Calories 101.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 81.8, Protein 0.1

FRIED CASSAVA (YUCCAS) WITH PERUVIAN HUANCAINA SAUCE

Fried Cassava (Yuccas) With Peruvian Huancaina Sauce image

Make and share this Fried Cassava (Yuccas) With Peruvian Huancaina Sauce recipe from Food.com.

Provided by Chef jaggerbowie897

Categories Peruvian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 cassava
vegetable oil
salt
7 fresh yellow chiles, seeded and devained
300 g fresh farmer cheese (ricotta or feta)
vegetable oil
2/3 cup milk
1 small onion, chopped
1 garlic clove, crushed
salt
pepper

Steps:

Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
Cut cassava in ½ x 2 inches (1.5 x5 cm).
Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
Serve with Huancaína Sauce as an appetizer.
Huancaína Sauce:.
Place chili in a blender. Pour milk and blend.
Sauté onion with garlic in oil until cooked.
Add this mixture to blender together with the cheese.
While blending add oil until a creamy sauce is obtained.

Nutrition Facts : Calories 98.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 10.9, Sodium 30.3, Carbohydrate 5.3, Fiber 0.3, Sugar 2.1, Protein 14.5

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