Yuca fries are an excellent reminder that those who enjoy french fries should definitely try yuca fries. Yuca, another top finger food is Stewart's fourth choice due to the same reason as potatoes: it is starchy enough to fry. They can be consumed as you would french fries, or as side dish, appetizer or just an accompaniment. Salt is sufficient but again adding a good dipping sauce or the pickled onions gives it a very memorable feel.
Yuca is eaten in many parts of the globe, yet yuca fries are parts of several Latin and Caribbean countries. This is a take on the yuca fries I had in Cuba and couldn't get enough of it!.
How to Make Yuca Fries
The yuca used in making this dish is parboiled to make sure the inside remains soft before the exterior turns crispy by frying. After boiling they are fried until crisp then put in salt. They can also be made in an air fryer, those will be slightly different though not quite as crunchy as deep fried yuca fries.
What Is Yuca?
Yuca is the plant that is also called cassava or manioc; it is the woody shrub which contains starchy root. It is not to be confused with yucca, a plant in the agave family which is grown for its ornamental value. Because the root is the most commonly used part of the plant, some people may just call the ingredient yuca though in some cases yuca root may be used to avoid confusion.
The root is narrow and elongated and the commercial variety commonly varies in diameter from 2 to 4 inches and in length from 6 to 12 inches. It has white hard fleshy part that is surrounded by a brown skin which has to be scrapped off. When cooked the flesh becomes pale yellow and the texture is starchy somewhat related to that of potatoes or yams. More specifically, it has a bland, sweeter, and somewhat peanut - like flavor making it suitable for use in most dishes.
First produced in South America, and now produced mostly in Nigeria, yuca is the third most important source of carbohydrates in developed tropical regions. People have included it in boiled, mashed, fried, roasted and incorporated into soups and stews among other methods. My people from Jamaica prepare a flat single bread called bammy by grating an pressing cassava.
Tip
Regardless of how the yuca is prepared it is always important to avoid eating it raw. Raw yuca has Cyanogens, but once the skin is peeled off and the tuber is boiled thoroughly the poison is neutralized rendering the tuber safe for culinary use.
How to Buy and Store Yuca
Raw yuca can be bought from the supermarket and sourced from the produce section particularly those that cater Latin and Caribbean markets. Frozen yuca is also sometimes available, peeled and sliced, making preparation a little less cumbersome.
When considering the purchase fresh yuca, one will find that the long pointy brown root looks like it has a coat of wax. What you ideally want to go for are mops with no suft of any sftness on it at all. Ideally, the ends will be cut such that you can be perceived that the flesh is white in form with no feature of black or even any grey blots on its surface. It should also be as close to odorless as possible save for emitted a fresh clean smell.
Contrary to what many might expect, yuca does not have a very long shelf life at all. When not peeled, it should be stored in a cool, dry place just like a pantry and will last for about one week. Still, that never seems to freeze well, unless it is done so well that it requires defrosting before it can be used. The fruit may be peeled and cut into chunks and then frozen for months.
How to Peel and Prep Yuca
Currently when you go shopping at the supermarket you may be lucky to find frozen yuca and the task of detaching the root's fibrous skin will already have been done on it. So if you start off with having bought the clothes, where you can see the actual process beginning, make sure you have included this step.
First, remove as much of the root, as you can with a sharp knife adjusted to the length of its both ends. Slice the yuca in halves lengthwise, saving its length to about 4 inches – this is also going to be the size of the fries. When washing, say, an apple, to clear the outer waxy bark and the inner peel do not use a vegetable peeler. Otherwise, make a small incision along the whole length of the yuca's body. Using the butter knife or your fingers can slip under the peel and use those layers to pull it away from the yuca's flesh.
If it's still too hard, you can flip the yuca piece upside down and then, with a sharp knife in hand, sire along the edge as one would do in peeling a pineapple. Brown spots can be cut out in situation when there are several of them existing in the entire fruit. But if you observe that the lines or discolouration goes all the way down to the root part of the sweeter, then it is advisable not to use it.
Enclosed in the yuca there is a longitudinal fiber stem. In my experience, it is possible to remove this core after pressure cooking but you may also peel it off while the yuca is still uncooked. If so, cut the peeled pieces of yuca in four along its length, then, using knife remove its middle core.
Yuca Fries Variations
Yuca fries are traditionally made only with salt but you want can add some spices or varied seasoning in this recipe. Some kind of spices such as garlic or any other spices could be added in boiling water while cooking the yuca in that initial process.
Depending on time and preference you could garnish your cooked yuca fries with fresh herbs or even a blend of spices of your choice. If I had to be very basic the flavor pairing would be just plain salt, pepper and simple seasonings like onion powder, garlic powder, and paprika.
Choosing a Dip
The dip is another area where we can see possibilities to put more efforts into customizing a product. If you want something a little more zesty and from the herb garden then try a chimichurri, mojito sauce or simply your favourite salsa. As for a sauce, cheese sauce, a guacamole or a mayo based dip (as we are seeing here) fit very well with the crispy yucca.
If you are not exactly a 'dip person', the tangy pickled red onions are excellent for topping.
Ingredients
For the yuca fries
- 2 pounds fresh yuca (1 to 2 roots) or 1 1/2 pounds frozen yuca pieces
- Kosher salt, to taste
- 2 quarts neutral oil – preferable for deep frying such as canola, vegetable oil or the like.
For the spicy mayo
- 2 jalapenos, that have been seeded and chopped to a coarser texture
- 1 clove garlic
- 1/2 cup mayonnaise
- 1 teaspoon fresh lime juice
- 1 teaspoon white vinegar
- Quite simply, a few good pinches of kosher salt and freshly ground black pepper to taste
Method
1. Peel and prep the yuca:
As with other root vegetables peel the yuca and cut or scrape off the two ends of the yuca after which the root should be cut into 1-inch thick pieces.
Take one piece/filet and make a slight incision along the length removing the outer layer/skin and the layer of peel running along the side of the piece. In all probability it will not come off in one piece-pry it up again with the knife under the layer of the peel and peel it from the flesh.
Do the same with the other yuca. Remove any undesirable brown part then wash the yuca under running water.
2. Boil the yuca until tender:
Place peeled yuca segments in a medium-pot boiling water, add salt to the water then let the yuca boil. Boil, then continue to simmer until tender, the yellow color will be pale, and they will start to become transparent, which usually takes around 20 minutes.
3. Make the dipping sauce:
While the yuca is being boiled, cook the spicy mayo. Place the jalapeños, garlic, mayonnaise, lime juice, vinegar and season with salt and pepper in a small blender or process with a small food processor. Purée until smooth.
4. Prepare the yuca for frying:
Although it is ready, the yuca has to be drained well and allowed to cool for 3-5 minutes before touching or handling it.
Peel the skin off the yuca and with the knife cut the yuca in half through its length and take out the filament running down its center. Slice the halved portions into wedges of approximately 1/2-inch thick.
5. Fry the yuca:
To deep fry: Turn the heat on a deep, heavy pot or Dutch oven with 2 to 3 inches of oil to medium-high and heat until the oil is at 375°F. Take a rack and place it over a baking sheet or put a paper towel on a platter.
Place the yuca wedges in batches and fry until they are golden in color, this will definitely take, at least 4 minutes at most. If oil does not submerge the yuca, flip the pieces over once in a while in order to brown all the sides. Using a slotted spoon or spider remove the yuca fries and place them in the cooling rack, or paper towel lined plate. Season immediately with salt.
To air fry: Toss the yuca wedges into a medium bowl and mix with 2 tablespoons of oil and season with salt to it. Place the wedges in the basket of the air fryer adjusting for one layer and repeat the process in cases where more wedges are being fried. Bake at 400°F until golden, brown, crisp for about 15 minutes with the bacon turned over half way through.
6. Serve:
It is necessary to serve the yuca fries whilst still hot accompanied with the spicy mayo. Leftover yuca fries should be put in an airtight container and stored in the refrigerator. They'll last up to 5 days. When you're reheating them, make sure you do so in an oven or an air fryer at 375°F until warmed through and crispy.
