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Ingredients
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Yuca Frita
Method
Preparation
- 1
Prepare the Yuca
Peel the cassava root and cut it into thick slices. Remove the fibrous core from each slice.
- 2
Boil the Yuca
In a large pot, bring salted water to a boil. Add the yuca slices and cook for about 20-25 minutes, or until tender. Drain and let cool.
- 3
Fry the Yuca
Heat vegetable oil in a deep frying pan over medium-high heat. Once hot, fry the cooled yuca slices in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. Sprinkle with salt.
- 4
Make the Chimichurri
In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Mix well.
- 5
Serve
Serve the crispy yuca frita hot with chimichurri sauce on the side for dipping.