~*~ YUCA HOME FRIES ~*~
SERVES: 4⎪ LEVEL: EASY
Yuca or cassava is super versatile and satisfies those fierce carb cravings. Once boiled and softened, you can prepare it as you would any potato. Have it mashed, baked, or browned to a crisp as in these home fries. Have them with scramble eggs, fish, burgers, heck even salad cuz why not?
2 yuca (cassava) roots
1/2 cup neutral cooking oil (I used canola oil)
2 tablespoons unsalted butter
2 tablespoons olive oil
salt & pepper to taste
Playlist — Rhythms Del Mundo
1. PREPARE THE YUCA
See the “Prepare” section on my Cassava post. Once the cassava is boiled and fibrous core removed, cut it into bite-sized pieces.
Place paper towels on a nearby plate. Strain the yuca. Cool to room temperature, then pat dry—soggy yuca won’t cook well. Add oil and unsalted butter to a large skillet (or pot to avoid splattering) over medium-high heat. Once the oil shimmers, add in the yuca pieces and avoid overcrowding. Stir the pieces until crisp and golden brown. As the pieces are done, remove the fried yuca and drain on paper towels.
Sprinkle with salt & pepper. Serve with sour cream, chopped cilantro, lime juice, and ketchup.
~*~ CURRIED VARIATION ~*~
In Step 3, add 1/2 tablespoon cumin seeds to the hot oil. Fry them for 30 seconds then add 1/2 tablespoon garam masala or curry powder.
In Step 4, garnish with cilantro.
~*~ KOREAN VARIATION ~*~
In Step 3, add 1 minced garlic clove to the hot oil. Fry for 30 seconds then add another minced garlic clover, 1/2 teaspoon minced ginger, and 1/2 tablespoon of gochujang, crushed red pepper flakes, or cayenne.
In step 4, garnish with toasted sesame seeds.
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