Yuca Frita El Salvador Recipes
YUCA FRITA
Yuca frita (fried yuca or yuca fries) is a fantastic side dish when you want to try something a little different.
Provided by Elizabeth
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Add the mayonnaise, sour cream, cilantro, garlic, salt and pepper to a small blender (like a Nutribullet).
- Blend until the sauce is smooth. Scrape down the sides with a rubber spatula a couple of times and then continue blending.
- Refrigerate the cilantro garlic sauce until ready to use. Give it a good stir right before serving.
- Add 3 - 4 quarts of water to a large pot.
- Bring the water to a boil.
- Add 1 teaspoon of salt to the water.
- Carefully add the yuca to the boiling water. Use tongs to lower the yuca into the water.
- Cover the pot and cook the yuca for approximately 20-25 minutes. Stirring gently occasionally.
- Cook the yuca until it is tender. A knife should slide in and out without offering resistance. If it does not, continue cooking.
- Test the yuca after the first 15 minutes of cooking. Then gauge the remaining cooking time from there.
- Drain the yuca completely. Use a strainer and let all of the water drain and steam away.
- When the yuca is cool enough to handle, arrange it on a pan or large platter. Do not stack it. Let it cool completely, or refrigerate the yuca until it is chilled and firmed up.
- Cut the yuca into thick pieces, about 1 inch thick and at least 3-4 inches long.
- Remove and discard the stringy, woody pieces. They resemble really thick twine.
- Add enough oil to a deep, large skillet to cover the bottom by about 1 inch.
- Heat the oil over medium-high heat. When the oil is hot, but not smoking add some of the yuca pieces to the skillet. Do not overcrowd the skillet, fry in batches.
- Fry the yuca for 2 minutes.
- Turn each piece and fry for 2 minutes.
- Fry the yuca for one more minute turning any pieces that need to brown further. The yuca should be a light golden color on all sides.
- Remove the yuca with a slotted spoon or tongs and place them on a plate or pan that is lined with a paper towel. As soon as they are all out, sprinkle with a little bit of salt.
- Repeat with the steps above with the remaining yuca.
- Serve the yuca frita with the cilantro garlic sauce
Nutrition Facts : Calories 447 kcal, Carbohydrate 72 g, Protein 3 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 481 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SOUTH AMERICAN YUCA FRIES (YUCA FRITA)
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
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