High Protein Crispy Fried Yucca
Experience the ultimate crispy indulgence with this **High Protein Crispy Fried Yucca** recipe—an elevated take on a classic snack that's both satisfying and nutritious. Made with tender yucca root, this dish gets a protein-packed twist with a flavorful chickpea flour batter seasoned with garlic powder, paprika, and a hint of cayenne for a spicy kick. The yucca is boiled to perfection, gently fried to a golden crisp, and served piping hot for maximum crunch. Perfect as a side dish or a tempting appetizer, this recipe is dairy-free, gluten-free, and loaded with plant-based protein, making it a guilt-free crowd-pleaser. Pair it with your favorite dipping sauce, and you've got a crispy, savory delight that's sure to impress!
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Recipe Information
Ingredients
- 2 large (about 2 pounds) Yucca root (cassava)
- 1 cup Chickpea flour
- 0.75 cup Water
- 1.5 teaspoons Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 cups Oil for frying (e.g., vegetable or canola oil)
Instructions
Peel the yucca roots thoroughly using a sharp knife, ensuring that all the fibrous skin is removed. Cut the yucca into 3-inch sections, then split each section into quarters lengthwise.
Place yucca pieces in a large pot and cover with water. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook for about 15 minutes or until the yucca is just tender but not falling apart.
Drain the yucca and allow it to cool slightly until it can be handled comfortably. Carefully remove the tough, stringy core from each piece.
In a large mixing bowl, combine chickpea flour, water, lemon juice, 0.5 teaspoon of salt, garlic powder, paprika, cayenne pepper, and black pepper. Whisk until you have a smooth, batter-like consistency.
Heat the oil in a large, deep skillet or heavy-bottomed pan over medium-high heat. Wait until the oil reaches about 350°F (175°C) for optimal frying.
Dip each yucca piece into the chickpea flour batter, ensuring it is well-coated. Shake off any excess batter and gently place the yucca into the hot oil.
Fry the yucca pieces in batches, being careful not to overcrowd the pan, for about 3-4 minutes on each side or until golden brown and crispy.
Remove the fried yucca with a slotted spoon and drain on a plate lined with paper towels to remove excess oil.
Sprinkle with additional salt if desired and serve hot, accompanied by your favorite dipping sauce.
Nutrition Facts
Calories |
6019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.7 g | 621% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 426.2 g | 155% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 30.1 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3661 mg | 78% | |
*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.
