These crispy yuca fries are often presented as a healthier
alternative to fried potatoes, but the taste and texture is so good, I think it
would be more appropriate to describe French fries as a less-healthy
alternative to these. They really are that good, and do a great job of
bridging the gap between regular fried potatoes, and sweet potato fries.
Once fried, the texture is remarkably similar to a russet or
Kennebec potato (the variety most commonly used for fries and chips), and while
these do have a slightly sweeter taste, it’s not nearly as pronounced as a
sweet potato. Like I mentioned in the video, I always regret ordering sweet
potato fries, since, to my palate at least, they’re just not savory enough,
which is not the case with these.
Just be sure to boil them 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 safely cooked, they can be pan-fried crispy as seen here, or deep fried,
or place them on a foiled sheet pan, brush them with oil, and bake at 425 F.,
turning occasionally until they’re browned and crusty.
I was going to finish by listing off other ways you can use
this delicious root, but to save time I’ll just say that if a recipe works with
regular potato, it will work with yuca. And maybe even work better, which is
why I really do hope you give this a try soon. Enjoy!
– Yuca root (aka cassava), peeled, cut, and boiled until just tender
in salted water
* Please note: 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.
– olive oil, or other appropriate fat for frying