| yuca Fries (yucca Frita) 1 1/2 Pounds Fresh Yucca (cassava), Peeled
1 Teaspoon Salt
1 Teaspoon Lemon Juice
vegetable Oil (for Frying)
lime Or Lemon Wedges (for Garnish) cut Cassava Into 2-inch Long Rounds, Then Rinse. Or You Can Substitute Frozen Yucca. Put The Yucca And Enough Cold Water To Cover, Plus 2 Inches, Into A Large Saucepan. Add Salt And Lemon Juice. Cover And Bring To A Rolling Boil Over Medium-high Heat, Then Lower The Heat And Boil Until Tender, About 25 Minutes. Don't Let It Boil Longer Than This Or It Will Become Mushy. drain Through A Colander And Allow The Yucca To Cool Enough To Be Handled. Gently Peel Off Any Pinkish Fibrous Layers That May Cling To The Tuber. Cut The Yucca Into 3/4-inch Wide Wedges And Remove The Fibrous Core With A Paring Knife, Then Discard. If The Yucca Is Wet, Dry Thoroughly With Paper Towels. heat 2 Inches Vegetable Oil In A Large, Deep Skillet Or Deep Fat Fryer To 375 Degrees F On A Deep Fat Thermometer. Fry The Yucca Wedges, One Third At A Time, Turning Once, Until Light Golden — About 5 Minutes. transfer The Fried Yucca To A Tray Lined With Paper Towels To Drain; Sprinkle With Salt Or Salt And Ground Dried Red Chile Or Paprika. Toss. Serve Immediately With Lime Or Lemon Wedges, Or With The Accompaniment Of Your Choice. serves 4 As A Side Dish. |
