Low Sodium Crispy Fried Yuca
Discover the irresistible crunch of **Low Sodium Crispy Fried Yuca**, a healthier twist on a classic Latin American favorite! Perfectly balancing flavor and texture, this recipe transforms yuca (cassava) root into golden-brown wedges that are tender on the inside and delightfully crisp on the outside. By boiling the yuca with garlic before frying, you'll infuse it with subtle, aromatic notes, while simple seasonings like smoked paprika and black pepper keep the sodium in check without sacrificing taste. The use of olive oil ensures a light yet indulgent fry, and a splash of fresh lime juice takes the flavor to vibrant new heights. Whether you're craving a unique snack or an easy side dish, this low sodium alternative is quick to prepare, naturally gluten-free, and perfect for impressing your taste buds.
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Recipe Information
Ingredients
- 2 pounds fresh yuca (cassava) root
- 10 cups water
- 4 whole garlic cloves
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 0.5 cup olive oil
- 4 pieces lime wedges
Instructions
Begin by peeling the yuca: Cut off both ends of the root, then cut the yuca into 3-inch pieces. Using a sharp knife, slice off the thick, waxy skin and the pinkish layer beneath it. Be sure to remove all the skin to avoid bitterness.
Rinse the peeled yuca pieces thoroughly under cold running water to remove any dirt or debris.
Place the yuca pieces in a large saucepan and cover with 10 cups of water. Add the garlic cloves to the water.
Bring the water to a boil over medium-high heat. Once boiling, reduce heat to medium-low and let the yuca simmer for approximately 20 minutes, or until the yuca is tender but not falling apart. It should be easy to pierce with a fork.
Carefully drain the yuca and set it aside to cool slightly.
Once the yuca is cool enough to handle, remove the fibrous core from each piece. This is an inedible part that runs through the center of each yuca piece.
Cut the cooked yuca into smaller wedges or sticks, resembling thick-cut fries.
In a large frying pan, heat the olive oil over medium heat. Be sure the oil is hot enough by testing with a small piece of yuca; it should sizzle upon contact.
Carefully add the yuca sticks to the hot oil, ensuring not to overcrowd the pan (you may need to do this in batches). Fry the yuca for about 5-7 minutes on each side or until they are golden brown and crispy.
Remove the fried yuca from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Season the yuca with ground black pepper and smoked paprika immediately after frying for best adherence.
Serve the crispy fried yuca warm with lime wedges on the side for squeezing over just before eating.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 353.8 g | 129% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 15.9 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2572 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.
