Easy and Crispy Yuca Fries
I love french fries. Like LOVE french fries. They were all I craved during pregnancy, I am pretty sure that Ivanna is 95% made of potatoes. I craved them so much that Ivannoe bought a deep fryer so that he could fry them up for me at any time! With that said, these easy and crispy yuca fries really give french fries a run for their money. Try them out for yourself and see what all the hype is about!
The Details
The process takes a little time because to get the perfect crisp, we usually boil and then fry root veggies. But, the steps are very simple! I know there are ways to do this in the oven so that is totally an option if you so choose but as I said before, I LOVE fries and if I’m gonna have them, I’m gonna go all the way!
The prep
First, we washed and peeled the yuca root. You want to make sure that you remove all of the waxy skin. Then, we sliced it up into about 4″ long chunks. You may decide to do them longer or shorter depending on the shape that you want your french fries to come out to be. Next, cut that 4″ chunk into about 1″ wedges, making sure to remove the vein. You’ll definitely know it when you see it! It’s fibrous and tough and you don’t want it in your fries. Do the best you can and if there are any remaining bits after you boil, you can cut them out then before you fry.
The cooking
Place all your fry pieces in a pot of water with some salt and bring it to a boil. Cook the fries for about 15 minutes or until they are tender and beginning to be translucent. The goal is to cook them enough so that when you fry them they are crispy on the outside and nice and soft in the middle. If you fry them without boiling them, they may cook unevenly or burn on the outside before you can get the inside tender.
While the water is going, you can start to heat your oil to 375 degrees. That way, it will be ready by the time the yuca is done boiling. We deep fried them but you could also pan fry them with a little oil (you wouldn’t need to pre-heat in this case).
Fry them up until they are nice and golden brown! Sprinkle with a little salt and mix together your mayo-ketchup if you want a nice dipping sauce. Enjoy!
As always, tag us #CocoVerdeVegan if you try them out! We love to see your creations!
Easy Crispy Yuca Fries
Course Appetizer
Cuisine Latino Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
1 Yuca Root
Salt (to taste)
Oil for frying
Mayo Ketchup (optional)
2 tbsp ketchup
1 tbsp vegan mayonnaise
salt and pepper to taste
Instructions
First wash and peel the yuca root (I used a potato peeler) making sure to remove all of the waxy skin. Cut the yuca into 4 inch chunks. Cut that chunk into about 1" thick wedges or however thick you would like your yuca fries. Be sure to cut out and throw away the root that runs through the center of the yuca (you'll know it when you see it).
Place all your yuca fries in some water with a little salt (like you would for pasta) and bring to a boil. Let the fries boil until they are tender and translucent (about 15 mins). As you are waiting for the fries to finish, heat your oil to about 375 degrees, so it will be ready to go when the fries are done.
Strain yuca fries from the water they have been boiling in and pat dry. Place them in the oil and fry until they are golden brown, about 5 minutes. Sprinkle some salt on top (if desired) and enjoy!
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