High Protein Crispy Fried Yuca
Indulge in the golden, savory perfection of High Protein Crispy Fried Yuca, a nutrient-packed twist on a beloved Latin American classic. This recipe transforms tender, boiled yuca (cassava) into irresistibly crispy fries with a unique chickpea flour batter infused with cumin, garlic, and onion powder. The protein boost comes from an unexpected yet delicious duo––Greek yogurt and egg––which ensure a light, crunchy coating that seals in flavor. Perfectly fried to golden-brown perfection and sprinkled with fresh parsley, these crispy yuca fries are a satisfying snack, side dish, or appetizer. Serve them hot with a squeeze of fresh lemon for a zesty finish, and enjoy a delightful blend of textures and flavors. With simple ingredients and bold seasoning, this high-protein recipe is as nutritious as it is crave-worthy, making it a must-try for fry lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 2 pounds fresh yuca (cassava)
- 1 tablespoon salt
- 2 quarts water
- 0.5 cup chickpea flour
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.25 teaspoon baking soda
- 1 egg
- 0.5 cup plain Greek yogurt
- 2 cups vegetable oil
- 2 tablespoons fresh parsley, finely chopped
- 0.5 teaspoon black pepper
- 4 lemon wedges
Instructions
1. Peel the yuca to remove the waxy outer layer and cut into 3-inch sections.
2. In a large pot, bring water to a boil. Add 1 tablespoon of salt and cook the yuca pieces for about 20 minutes or until they are tender when pierced with a fork. Drain and let them cool.
3. Once cooled, cut the cooked yuca into thick fries about 1/2-inch in width.
4. In a mixing bowl, whisk together the chickpea flour, ground cumin, onion powder, garlic powder, baking soda, and black pepper.
5. In a separate bowl, beat the egg then stir in the Greek yogurt until well combined. Add the wet mixture to the dry, stirring until just incorporated to create a batter.
6. Heat the vegetable oil in a deep pot or large skillet over medium heat until it reaches about 350°F (175°C).
7. Dip each yuca fry into the batter, ensuring a light even coating, and carefully place them into the hot oil. Fry in batches to avoid overcrowding the pot.
8. Fry the yuca for 3-5 minutes or until golden and crispy on the outside. Remove them from the oil using a slotted spoon and drain on a paper towel-lined plate.
9. Sprinkle fried yuca fries with freshly chopped parsley.
10. Serve immediately with lemon wedges on the side for squeezing over top.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 67.1 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.2 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 943 mg | 20% | |
*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.
