~*~ YUCA HOME FRIES ~*~
Yuca is super versatile and satisfies those fierce carb cravings. Once boiled and softened, you can prepare it as you would any potato. Have it mashed, baked, or browned to a crisp as in these home fries. Have them with scramble eggs, fish, burgers, heck even salad cuz why not?
2 yuca (cassava) roots
1/2 cup neutral cooking oil (I used canola oil)
2 tablespoons unsalted butter
2 tablespoons olive oil
salt & pepper to taste
Artist: Rhythms Del Mundo
Album: Rhythms Del Mundo Cuba
Add yuca pieces to a medium pot. Cover with 1-inch water and add 1 Tbs salt. Boil over medium-high heat until pale yellow and mushy, about 40 minutes—I know, long…but totally worth the wait.
*NOTE* Stir every 10 minutes so the yuca pieces don’t stick and burn at the bottom.
Set aside some paper towels on a nearby plate. Strain the yuca. Let cool, then thoroughly pat dry—soggy yuca won’t cook well.
Add oil and unsalted butter to a skillet (or pot to avoid splattering) then bring to medium-high heat. Once the oil shimmers, add in the yuca pieces one by one; avoid overcrowding.
Stir the pieces until crisp and golden brown, about 3 minutes. As the pieces are done, remove the fried yuca and drain on paper towels. Repeat with remaining yuca.
Sprinkle with salt & pepper. Serve with sour cream, chopped cilantro, lime juice, and ketchup.
Recipe adapted from: