Crispy Fried Yucca
Indulge in the delightful crunch and golden perfection of Crispy Fried Yucca, a flavorful twist on traditional fries that celebrates bold Latin-inspired flavors. Made from tender boiled cassava root, these hearty and starchy yucca sticks are fried to crisp perfection, creating a satisfying texture that's irresistible. Seasoned with a zesty blend of garlic powder, black pepper, and a pinch of salt, each bite packs a punch of savory goodness. Pair these crispy delights with fresh lime wedges for a subtle citrus kick that complements their rich, golden exterior. Quick to prepare and perfect for sharing, this fried yucca recipe is an excellent side dish or snack that will elevate any meal with its unique taste and texture.
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Recipe Information
Ingredients
- 2 pounds fresh yucca (cassava root)
- 1 teaspoon salt
- 2 cups vegetable oil
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 1 whole fresh lime (optional, for serving)
Instructions
Start by peeling the yucca roots. Use a sharp knife to cut off the ends, slice the yucca into manageable sections (about 3-4 inches each), and cut down the edges to remove the thick, waxy skin.
Once peeled, cut each section in half lengthwise. Remove the woody core from the center of the yucca, then cut the remaining flesh into thick sticks, similar in size to steak fries.
Fill a large pot with water and add 1 teaspoon of salt. Bring the water to a boil over high heat.
Add the yucca pieces to the boiling water and reduce the heat to medium. Cook for about 10 minutes, or until the yucca is just tender but not falling apart. Drain the boiled yucca and let it cool slightly.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the yucca pieces in batches to avoid overcrowding the pot, which can lower the oil temperature. Carefully place the yucca sticks into the hot oil using a slotted spoon or kitchen tongs. Fry until golden brown and crispy, about 5-7 minutes per batch.
Remove the fried yucca from the oil using the slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Season immediately with garlic powder, ground black pepper, and additional salt to taste.
Serve the fried yucca hot, garnished with fresh lime wedges on the side for squeezing over the top if desired.
Nutrition Facts
Calories |
5069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.1 g | 540% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 355.6 g | 129% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 16.6 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
