Fried Yucca Cassava Root with Green Sauce
Crispy and golden, **Fried Yucca Cassava Root with Green Sauce** is a tantalizing appetizer or side dish that combines the creamy texture of fried yucca with the vibrant, zesty kick of a homemade herb sauce. The yucca, also known as cassava, is first boiled until tender, then fried to perfection for a satisfyingly crunchy exterior. Paired with a bright, tangy green sauce made from fresh cilantro, parsley, garlic, lime juice, and a hint of jalapeño for optional heat, this dish is bursting with flavor and versatile enough to complement any meal. Perfect for dipping and sharing, it’s a fun and flavorful way to elevate your snack game while embracing Latin-inspired cuisine. Ideal for anyone searching for **yucca recipes**, **easy fried appetizers**, or a **crispy cassava recipe** to add to their repertoire.
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Recipe Information
Ingredients
- 2 large roots Fresh yucca (cassava) root
- 2 teaspoons Salt
- 8 cups Water
- 4 cups Vegetable oil (for frying)
- 1 cup (loosely packed) Fresh cilantro
- 0.5 cup (loosely packed) Fresh parsley
- 2 cloves Garlic cloves
- 2 tablespoons Fresh lime juice
- 0.25 cup Olive oil
- 0.5 pepper Jalapeño pepper (optional, for heat)
- 0.5 teaspoon Salt (for sauce)
- 2 tablespoons Water (for thinning sauce, optional)
Instructions
Peel the yucca roots using a vegetable peeler or a sharp knife to remove the thick, waxy brown skin and the pinkish layer underneath. Cut each root into 3-inch sections.
Place the yucca pieces in a large pot and cover them with 8 cups of water. Add 2 teaspoons of salt and bring the water to a boil over medium-high heat.
Reduce the heat to medium and simmer the yucca for about 15-20 minutes, or until it becomes fork-tender. Be careful not to overcook the yucca as it can become overly soft.
Drain the cooked yucca and allow the pieces to cool slightly. Remove the tough, fibrous center vein from each piece and cut the yucca into thick wedges or sticks.
In a large, deep skillet or pot, heat 4 cups of vegetable oil to 350°F (175°C). Carefully fry the yucca wedges in batches, avoiding overcrowding the oil. Fry each batch for 3-4 minutes, or until the yucca is golden and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
To prepare the green sauce, combine cilantro, parsley, garlic, lime juice, olive oil, jalapeño (if using), and 1/2 teaspoon of salt in a blender or food processor. Blend until smooth. If the sauce is too thick, add up to 2 tablespoons of water to thin it to your desired consistency.
Serve the fried yucca hot, garnished with an extra sprinkle of salt if desired, alongside the green sauce for dipping.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.4 g | 324% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 881 mg | 19% | |
*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.
