Yucas & Plátanos Fritos Recipe
Fried cassava sticks and fried sweet plantains topped with sweet & tangy sauce.
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Ingredients
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For the Yucas (Cassava)
For the Plátanos (Sweet Plantains)
For the Sweet & Tangy Sauce
Method
For the Yucas (Cassava)
- 1
Prepare the Cassava
Peel the cassava and cut it into sticks that are about ½ inch thick.
- 2
Boil the Cassava
In a large pot, bring water to a boil. Add the cassava sticks and 1 tsp of salt. Boil for about 20 minutes, or until the cassava is tender but not falling apart.
- 3
Fry the Cassava
Heat 4 cups of vegetable oil in a deep skillet or frying pan over medium-high heat. Once hot, add the boiled cassava sticks in batches and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
For the Plátanos (Sweet Plantains)
- 4
Prepare the Plantains
Peel the ripe plantains and slice them diagonally into pieces about 1 inch thick.
- 5
Fry the Plantains
In a separate frying pan, heat 2 cups of vegetable oil over medium heat. Once hot, add the plantain slices in batches and fry until they are golden brown and caramelized, about 2-3 minutes per side. Remove and drain on paper towels.
For the Sweet & Tangy Sauce
- 6
Mix the Sauce
In a small bowl, combine 1 tablespoon of honey, 2 tablespoons of lime juice, 1 tablespoon of soy sauce, 1 minced garlic clove, and 1 teaspoon of chili flakes. Whisk together until well mixed.
