Thanks to their superior fiber content and lower glycemic index, these crispy yuca fries are often presented as a healthier alternative to fried potatoes, but you might find the roles reversed. They really are that good and do a great job of bridging the gap between regular fried potatoes and sweet potato fries. Serve with ketchup or any kind of aioli.
- 1 Yuka Root
- Olive Oil
- Medium Skillet
- Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
- Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
- Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.
- Just be sure to boil the yuca first, since they can be toxic eaten raw in larger amounts. Why you’d ever want to eat a big pile of raw yuca is beyond me, but the legal department wanted to mention that regardless. Anyway, once boiled, they can be pan-fried as seen here, deep fried, or placed on a foiled sheet pan, brushed with oil, and baked at 425 degrees F, turning occasionally until browned and crusty.
- Please note that on larger roots there may be a tough fibrous part running through the middle, which can be trimmed out after boiling. These didn’t really have one, but you’ll know if yours do.
- You can also cut the yuca into smaller pieces for a home fries-style breakfast dish.
Keyword Olive Oil, Yuca Root