Fried Yuca Recipe
Pronounced YOO-KA, the crispier, creamier cousin to a fried potato. Sprinkled with parmesan cheese and a side of marinara.
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Ingredients
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Main Ingredients
Marinara Sauce
Method
Preparing the Yuca
- 1
Peel and Cut Yuca
Start by peeling the yuca using a sharp knife. Cut it into 2-3 inch pieces and remove the woody core.
- 2
- 3
Drain and Cool
Once cooked, drain the yuca and let it cool for a few minutes. This will make it easier to handle.
- 4
Heat Oil
In a large frying pan, heat the vegetable oil over medium-high heat until shimmering.
- 5
Fry the Yuca
Carefully add the boiled yuca pieces to the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes per side.
- 6
Drain Excess Oil
Once fried, remove the yuca from the oil and place it on paper towels to drain excess oil. Sprinkle with salt and grated parmesan cheese immediately while hot.
Making the Marinara Sauce
- 7
- 8
Add Tomatoes and Seasonings
Add the canned diced tomatoes, dried oregano, salt, and black pepper to the saucepan. Stir well to combine.
- 9
Simmer Sauce
Reduce heat and let the sauce simmer for about 15 minutes, stirring occasionally. Add fresh basil at the end of cooking.