Low Sodium Crispy Fried Yucca
Experience the perfect balance of crispy and tender with this *Low Sodium Crispy Fried Yucca* recipe, a healthier twist on a classic Latin American favorite. Featuring golden-brown wedges of yucca (cassava) seasoned with garlic powder, smoked paprika, and black pepper, this dish delivers bold flavor without relying on added salt. Boiled to perfection before frying, the yucca achieves a soft interior encased in a crunchy exterior, thanks to a combination of unsalted butter and olive oil. Finished with a zesty squeeze of fresh lime juice and a sprinkle of parsley, this low sodium side dish or snack is both satisfying and heart-smart. Ready in under an hour, it's an irresistible addition to your table that's sure to impress!
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Recipe Information
Ingredients
- 2 pounds yucca (cassava)
- 8 cups water
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 whole lime
- 2 tablespoons fresh parsley
Instructions
Begin by peeling the yucca, cutting off both ends, and splitting the yucca root into 3-inch sections. Cut each section in half lengthwise to remove the fibrous core.
Rinse the yucca pieces under cold water to remove any dirt or debris. Then place them in a large pot with the 8 cups of water.
Bring the pot of water to a boil, and allow the yucca to cook for about 15-20 minutes or until the yucca becomes tender but not mushy. It should be easily pierced by a fork.
Once cooked, drain the yucca and pat dry with paper towels. Allow it to cool slightly, then slice each piece into wedges.
In a small bowl, mix the garlic powder, ground black pepper, and smoked paprika together. Sprinkle this seasoning mixture over the yucca wedges, ensuring each piece is evenly coated.
Heat a large skillet over medium-high heat and add the unsalted butter and olive oil. Swirl them together to coat the pan.
Once the butter is melted and the oil is hot, gently place the seasoned yucca wedges in the skillet. Fry them in batches, making sure not to overcrowd the pan.
Fry each batch for approximately 4-5 minutes on each side or until the yucca becomes golden brown and crispy.
Remove the fried yucca from the skillet and place them on a plate lined with paper towels to soak up any excess oil.
Cut the lime in half and squeeze the juice over the fried yucca just before serving.
Garnish with freshly chopped parsley and enjoy your low sodium crispy fried yucca while it’s hot.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 356.8 g | 130% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 16.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2662 mg | 57% | |
*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.
