Yucan’t Resist These Home Fries

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~*~ 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? 

Ingredients 

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

 

Music  

Artist: Rhythms Del Mundo

Album: Rhythms Del Mundo Cuba 

 

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1. PREPARE

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With a SHARP knife, cut each root in half, crosswise. Then cut off the ends.

 

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Shave away the tough brown and purple skin until the root is completely white.

 

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 Look for dark streaks running through the white flesh and cut them out with your knife—they weaken its flavor.

 

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Now cut the yuca into 1-inch rounds.

 

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Cut each round in half and remove the (not-so-tasty) fibrous vein by making a v-shaped incision.

 

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Cut into smaller, bite-sized.

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2. BOIL

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.

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3. FRY

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.

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4. SERVE

Sprinkle with salt & pepper. Serve with sour cream, chopped cilantro, lime juice, and ketchup.

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Recipe adapted from:

Caribbean Pot

Serious Eats

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