Best Yucca Fries Yuca Recipes

HOW TO MAKE YUCA FRIES

Steps:

• Cut off both ends of the yuca root. Then cut them into 3 to 4-inch rounds, depending on the length of the yuca.
• Make a shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once you're underneath the peel, you can work your thumbs down the length of the root, peeling the skin off.
• Stovetop: Bring to boil a pot with plenty of water and salt. Add the rounds to the boiling water. Cook for about 20 to 30 minutes, or until fork-tender. Drain and let it cool.
• Instant Pot (pressure cooker): Place the yuca in the Instant Pot. Add water (enough to cover the yuca) and salt. Secure lid on the pot. Close the pressure-release valve. Select "Manual". Cook on high pressure for 10 minutes. When the time is complete, use the quick release to depressurize. Drain and let it cool.
• Cut yuca pieces in half and remove the inner root. Then cut into fingers.
• Heat the oil in a large skillet or cast iron with oil up to ½ inch over medium-high heat until hot but not smoking. Fry the yuca fries in batches, turning once, until golden brown. Remove with a slotted spoon. Drain over paper towels.

YUCCA FRIES WITH MOJO MAYO

Steps:

• 1. Combine the yucca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
• 2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
• 3. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yucca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
• Serve with the mojo mayo sauce.

YUCCA FRIES (YUCA)

Steps:

• 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.

SOUTH AMERICAN YUCA FRIES (YUCA FRITA)

Steps:

• Gather the ingredients.
• If using fresh yuca, peel the yuca using a knife.
• Cut the yuca into large pieces.
• Remove the fibrous inner core of the root.
• Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 20 to 30 minutes.
• Drain thoroughly.
• Check yuca for any remaining fibrous pieces and remove them.
• Cut the yuca root into thick rectangular wedges.
• Heat 2-inches of vegetable oil in a heavy frying pan over medium-high heat.
• Once the oil is hot (ideally 350 F), fry the yuca in batches, turning occasionally, until golden brown.
• Carefully remove yuca from pan with a slotted spoon or wire skimmer and place onto a plate lined with paper towels.
• Sprinkle the yuca fries with kosher salt. Serve hot with aji chile pepper sauce or huancaina sauce for dipping and enjoy.

YUCCA FRIES

Steps:

• In medium Dutch oven heat oil to 350 degrees F.
• Place all spices in mixing bowl, and combine thoroughly.
• Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
• Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.

YUCA FRENCH FRIES

Steps:

• Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

YUCCA FRIES - GUY FIERI

Steps:

• In medium Dutch oven heat oil to 350 degrees F.
• Place all spices in mixing bowl, and combine thoroughly.
• Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
• Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.