Yuca is a staple in hispanic households. It was always such a treat when we had yuca fries with dinner at home and was often something I’d order when eating out. At our local chicken place in Miami, Pollo Tropical, I would order yuca fries as my side dish. Everyone in Miami knows what yuca is…
When we moved to the midwest, we found yuca in one of our local grocery stores. We were so excited. When we checked out, the cashier was baffled as to what it was that we were purchasing. We explained that it’s a root, much like a potato that can be fried, made into chips or boiled and pan fried. That was almost eight years ago. Since then, I’ve purchased it many times and still, the cashiers are flabbergasted. Once, a cashier asked me if it was something you eat.
Either way, yuca is so delicious and for those of you who are unfamiliar with it, it is really very easy to cook.
- Peel and and cut your yuca into large chunks.
- Bring a large pot of water to a roaring boil. Drop in your yuca and boil until tender.
- Once you can easily insert a fork into your yuca, you can remove from the water and lay on a paper towel lined plate. Let cool. Once cooled enough to handle, Cut down the middle length-wise and remove the hard woody center.
- Bring 1-2 inches of vegetable (or coconut) oil to temperature in a skillet. Add in your yuca and fry until golden brown. Remove to another paper towel lined plate. Sprinkle with salt and enjoy!