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Ingredients
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Fried Yuca
Mojo Sauce
Method
Fried Yuca
- 1
Prepare yuca
Peel the yuca by cutting off both ends and slicing down the length of each root to remove the thick brown skin and the thin pinkish layer beneath; discard the skin. Cut each yuca root into 3–4 inch sticks about 1 inch thick. Check each piece for the fibrous core; if present, cut it out lengthwise and discard.
- 2
Boil yuca
Place the yuca sticks in a large pot and add about 2 liters (enough to cover) of water. Add 1 tablespoon salt and 1 bay leaf. Bring to a boil over high heat, then reduce to a simmer. Cook until the yuca is fork-tender but not falling apart, about 15–20 minutes depending on thickness. Test a piece — it should give easily with a fork but still hold shape. Drain well in a colander and let steam off for 5 minutes.
- 3
Dry and cut
Once drained, pat the yuca sticks dry with paper towels. If some pieces are large or have a soft center, split them lengthwise so they fry evenly. Allow to sit a few minutes to lose surface moisture; this helps prevent oil splatter.
- 4
Heat oil
Pour about 2 cups of vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch to 1 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of yuca sizzles immediately on contact.
- 5
Fry yuca (first batch)
Working in single layers and not crowding the pan, fry the yuca pieces 3–4 minutes per side until golden and lightly crisped. Use tongs to turn. Remove to a paper-towel-lined baking sheet to drain. Repeat with remaining yuca pieces, bringing the oil back up to temperature between batches if needed.
- 6
Optional double-fry
For extra-crispy yuca, after the first fry and a 5-minute rest, increase heat to 375°F (190°C) and fry a second time for 1–2 minutes until deeply golden and crisp. Drain again on paper towels.
- 7
Season and serve
While still hot, sprinkle fried yuca with salt to taste. Transfer to a serving platter, garnish with chopped cilantro if using, and serve with lime wedges and mojo sauce on the side for dipping.
Mojo Sauce
- 8
Warm garlic in oil
In a small saucepan over low heat, combine 1/4 cup extra-virgin olive oil and the sliced or minced garlic. Warm gently until the garlic is fragrant and lightly golden, about 1–2 minutes. Do not brown or burn the garlic (reduce heat if necessary). Remove from heat.
- 9
Combine liquids & seasonings
In a bowl, whisk together the warm garlic and oil, 1/4 cup fresh orange juice, 2 tablespoons fresh lime juice, 1 tablespoon vinegar, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Taste and adjust salt, acidity (more lime or vinegar), or heat as desired.
- 10
Rest and serve
Let the mojo sit at room temperature 10–15 minutes to blend flavors. Spoon into a small serving bowl and serve alongside fried yuca for dipping. Leftover mojo keeps in the refrigerator for up to 4 days; bring to room temperature before serving.