Yuca Frita Recipe

Time45m

Serves4

Fried cassava root

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Ingredients

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1
Peel the Yuca
Using a sharp knife, carefully peel the outer brown skin of the yuca root. Make sure to remove all the tough skin and any brown spots.
2
Cut the Yuca
Cut the peeled yuca into 3-4 inch chunks to make them easier to boil and fry.
3
Boil the Yuca
Place the yuca chunks in a large pot of salted water. Bring to a boil and cook for about 20-25 minutes until the yuca is tender but not falling apart. You can check tenderness with a fork.
4
Drain and Cool
Once tender, drain the yuca and allow it to cool for a few minutes. This helps it to hold its shape while frying.

5
Heat the Oil
In a deep skillet or frying pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of yuca into the oil; it should sizzle immediately.
6
Fry the Yuca
Carefully add the boiled yuca chunks to the hot oil. Fry in batches to avoid crowding the pan. Cook for about 4-5 minutes on each side or until golden brown and crispy.
7
Drain the Yuca
Using a slotted spoon, remove the fried yuca from the oil and place them on paper towels to drain excess oil. Sprinkle with salt while hot.

8
Prepare the Sauce
In a small bowl, combine mayonnaise, minced garlic, Sriracha sauce, and lemon juice. Mix well until smooth.
9
Serve
Serve the fried yuca hot with the dipping sauce on the side.