Paleo Crispy Fried Yucca
Crunchy, golden, and utterly addictive, Paleo Crispy Fried Yucca is the perfect blend of indulgence and wholesome eating. This recipe transforms the humble yucca root—also known as cassava—into crispy fries that are perfectly seasoned with a savory blend of sea salt, garlic powder, paprika, and black pepper. Simmered until tender, then fried in nutrient-rich coconut oil, these yucca fries boast a satisfying crunch with a soft, fluffy interior. Paleo-friendly, gluten-free, and naturally allergen-free, this dish makes a versatile side or a crave-worthy snack. Best of all, it’s quick and easy to prepare in just about 45 minutes, making it a great choice for busy weeknights or weekend gatherings. Dip them in your favorite sauce or enjoy them as-is for a flavor-packed, guilt-free treat!
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Recipe Information
Ingredients
- 2 medium-sized pieces yucca (cassava) root
- 1 cup coconut oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 4 cups water
Instructions
Start by peeling the yucca root with a vegetable peeler or carefully with a knife to remove the brown skin and the waxy layer underneath.
Cut the peeled yucca into chunks about 3-4 inches long.
Place the yucca chunks into a medium pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to medium and simmer for about 10-15 minutes, or until the yucca becomes just tender. Be careful not to overcook as you want them to hold shape.
Drain the yucca and let them cool slightly. Once manageable, cut each chunk in half lengthwise and remove the woody core found in the center.
Slice each half into fries or wedges, approximately 1/2 inch thick.
In a large frying pan or deep skillet, heat the coconut oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of yucca into it; it should sizzle immediately.
Carefully add the yucca pieces to the hot oil in batches, ensuring not to overcrowd the pan, and fry for about 2-3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to transfer the fried yucca to a paper towel-lined plate to absorb any excess oil.
While still hot, sprinkle with sea salt, black pepper, garlic powder, and paprika for seasoning.
Serve immediately as a side dish or tasty snack. Enjoy your delicious Paleo Crispy Fried Yucca!
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.6 g | 288% | |
| Saturated Fat | 185.6 g | 928% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 13.8 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2222 mg | 47% | |
*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.
