I love Yucca fries! I must have eaten a whole field full while in Costa Rica. If you are looking for something different, give yucca a try! You can also mix yucca fries with sweet potato fries (fried separately) for a great combination and beautiful plate. SERVE WITH: Cowboy Steaks With Onions Cowboy Steaks With Onions . MAKE AHEAD: The boiled yucca can be refrigerated for up to 2 days before using for this recipe.
- Boil yuca in a large pot of lightly salted water for 10 minutes. Add one cup of water to the pan and return to a boil. Continue to boil for about another 5 minutes, until tender. Drain and dry completely. Pull out all stingy fibers.
- In a deep-fryer or your usual stove-top pot you deep fry in, heat 2 inches of oil to 350°. Divide the yucca into 4 batches and fry until golden brown, about 2 to 4 minutes. Using a slotted spoon, carefully place the yucca on a paper towel covered plate or rack to drain. Sprinkle with sea salt and serve at once.
These are neat and a treat! Even more buttery in taste than regular fries to me! I was so skeptical - mostly because I tasted the yucca raw first, eww, forgo that step they taste nothing like that cooked. Also while boiling there's an interesting fresh fragrance they let off. After they dried I popped them in the hot oil and they cooked up crisp to the outside and satin-y on the inside. Very impressed and will make again, perhaps will also try baking for a lower fat option!
Followed the directions and found this very simple and turned out wonderful! I boiled for 15 minutes after cutting into 2 inch fries and then put on paper towels on cookie sheet to dry. I didn't do the removal of strings as suggested and they fried up beautifully! I was thrilled to be able to make my own after falling in love with Yucca fries from a local latin restaurant.
These were easy and came out great. I seasoned them with kosher salt and a sprinkling of fresh lemon juice. Lime juice would be great too.