Best Fried Yucca Recipes

BRAZILIAN FLANK STEAK WITH FRESH CHIMICHURRI AND FRIED YUCCA

Steps:

• Marinate the steak with the Worcestershire sauce, pepper and coarse salt.
• Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.
• In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky.
• Preheat a deep fryer to 350 degrees F.
• In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.
• Slice the steak, top with the chimichurri and serve with the fried yucca.

FRIED YUCCA (CASSAVA) COSTA RICAN STYLE

Steps:

• Skin the yuca using a potato peeler or a knife.
• Cut the yuca into 2-3 inch chunks and then cut those chunks in half.
• Boil the yuca until it is just soft enough to poke with a fork. Don't over boil or let it sit in the hot water or it will become to soft and wont fry.
• There is a very indigestible stringy part in the middle, be sure to take that out if its visible.
• Cut the half chunks into smaller fry-shaped pieces.
• Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking.
• Add salt and dip in ketchup.

FRIED YUCCA

Steps:

• Method:
• Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste.

FRIED YUCCA (CASSAVA ROOT) WITH GREEN SAUCE

Steps:

• Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish.
• Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way.
• Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.

MY TRINI STYLE BOILED AND FRIED CASSAVA (YUCCA)

Steps:

• Place the cassava/yucca pieces in a large pot and cover completely with water.
• Place pot over medium heat and boil cassava/yucca pieces till they are a little more than fork tender (this may take 30 minutes or more - depending on the cassava pieces. Some take longer than others).
• NOTE: Check the cassava while it is boiling during the 30 minutes. If it isn't soft enough but needs more water, feel free to add more.
• While the cassava/yucca is boiling, prep other ingredients.
• Chop one medium onion into strips, chop 4-5 garlic cloves and de-seed the roma tomatoes and chop into 8 pieces each. Place all into a bowl.
• When cassava/yucca is soft enough, drain in a colander and place an iron pot on the heat and add in 3 tablespoons of vegetable oil.
• When the oil is heated a bit, throw in the chopped onions, garlic and tomatoes. Stir these regularly for the next 3-5 minutes.
• The onions should become soft and translucent, the garlic should be slightly soft and the tomatoes should be almost disintegrated except for the skin.
• Add in the boiled cassava/yucca and stir well to incorporate all ingredients.
• While incorporating, try breaking apart the cassava/yucca even more with your spoon. The end product should be semi-smooth, semi-chunky.
• If it seems a bit dry, add in more oil - but this should not be necessary.
• Add in salt (to your taste) and stir well to incorporate evenly.
• Turn off heat and now you are ready eat!

ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT

Steps:

• Rotisserie Chicken:
• Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken.
• Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside. Let stand in the refrigerator for 2 hours or more, for a good flavor.
• Preheat oven to 350 degrees F. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours or until it is golden brown.
• Yucca Root:
• After you have peeled and boiled the yucca. Cut it into a French fry shape. In a deep pot or a deep-fryer heat oil to 350 degrees F. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.
• Aji sauce:
• Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
• Cheese sauce:
• Blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
• Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping. This is the way my kids started to eat the chicken I make, and thank you God, no more chicken fingers.

FRIED PORK AND YUCCA BALLS: CARIMANOLAS

Steps:

• In a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly ground black pepper. Bring to a boil and simmer until the pork is tender, about 45 minutes. Strain the meat, cool, and grind in a meat grinder.
• Boil the yucca in salted water until tender. Cool and grind in the meat grinder.
• Saute onions, scallions, tomatoes, peppers, and garlic. Add the ground pork. Season. Make egg shaped balls from the yucca dough with your hands. Press a hole into them with your thumb. Fill with the pork mixture. Close the hole with additional dough. Repeat with remaining ingredients.
• Fill a deep saucepot 1/2 way with canola oil, heat to 375 degrees F. Fry the carimanolas until golden brown, about 3 to 4 minutes.