Yuca, comes from the Cassava {or Manioc} plant, it is the edible part from the plant. It’s a staple root vegetable used widely in the Caribbean and Latin America, similar to the way potatoes are prepared.
You will more than likely see Yuca fries cut into thick wedges as opposed to the thinner French fries, it helps keep their outside and edges crispy and the inside is still soft with a slightly densed texture.
Some people would rather buy the frozen Yuca that is already peeled and sliced in wedges for you. I always buy it fresh because you tend to get more for such a cheap price. Then, if you want you have the option of freezing the fresh Yuca yourself. You really could use either for this recipe, it’s totally up to you, but I’m going to show you how to prepare the Yuca if it’s bought fresh.
First, peel the Yuca Root.
Next, cut the Yuca into wedge like pieces. About 2-3 inches long and ½ inch thick.
In a small pot filled with water add the cut Yuca. Bring the water to a boil.
Then, reduce the heat and let it cook about 20-25 minutes until somewhat tender, but not fully cooked through. Drain and rinse the Yuca, remove and discard any of the fibrous core that is left.
Now add in your oil to a small pot over Medium-Medium High heat. You want the oil to be hot. When ready test the oil with a drop of water, if it sizzles it’s ready. Then, add in the wedges but don’t over crowd them. Let them fry about 4 minutes on the first side, then flip them. They should be golden. Cook until golden all around and continue until all the Yuca has been fried.
Remove the Yuca from the oil and place on a paper towel to let any excess oil drain off. Then divide servings and serve with choice of dipping sauce. Two favorites are a Ketchup-Mayo mixture or a Garlic dipping sauce. Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
|
- 1 Yuca Root peeled and cut in wedges
- Oil for Frying
- Sea Salt
Ingredients
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- Next, cut the Yuca into wedge like pieces. About 2-3 inches long and ½ inch thick.
- In a small pot filled with water add the cut Yuca. Bring the water to a boil.
- Then, reduce the heat and let it cook about 20 minutes until somewhat tender, but not fully cooked through. Drain and rinse the Yuca, remove and discard any of the fibrous core that is left.
- Now add in your oil to a small pot over Medium-Medium High heat. You want the oil to be hot. When ready test the oil with a drop of water, if it sizzles it’s ready. Then, add in the wedges but don’t over crowd them. Let them fry about 4 minutes on the first side, then flip them. They should be golden. Cook until golden all around and continue until all the Yuca has been fried.
- Remove the Yuca from the oil and place on a paper towel to let any excess oil drain off. Then divide servings and serve with choice of dipping sauce. Two favorites are a Ketchup-Mayo mixture or a Garlic dipping sauce. Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
