Yuca, also called cassava or manioc and spelled as yucca, is a starchy tuber common to Cuban cuisine. Yuca was eaten by people in the Americas and the Caribbean dating back centuries. In Cuba, mass-production of yuca was the first industry established by Spanish conquistadors. Bitter yuca contains toxic levels of cyanide when raw and must be cooked properly to detoxify. Sweet yuca is the variety most commonly found in the United States today, particularly in Florida where there is a substantial Cuban community. This recipe for yuca frita, also known as yuca fingers, is made by frying slices of yuca for a dish similar to French fries.
Recipe Servings: 4
Directions
- Cut off both ends of the yuca and remove the skin using a peeler.
- Cut the yuca into two or three chunks. Slice the chunks to make the desired size pieces and rinse them under cold running water.
- Place the yuca pieces in a large pot and cover them with water. Add the salt and sugar, if using.
- Bring the water to a boil over medium heat and cook until fork-tender. Avoid overcooking. Drain.
- Pour oil to a depth of ½-inch in a large skillet and set it over medium-high heat until hot but not smoking.
- Fry some of the yuca pieces in the hot oil for about 5 minutes, turning once, until golden brown. Work in batches to avoid overcrowding the pan.
- Transfer the fried yuca to paper towel to remove excess oil.
- Repeat steps six and seven until all the yuca is fried.
- Serve immediately with dipping sauce on the side, if desired.
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