Yuca, better known as cassava, is super versatile and satisfies those fierce carb cravings. Once boiled and softened, you can prepare it as you would any potato. If you’re a first-time cassava cook, this recipe is for you. Cut, boil, pan-fry, and eat–that’s all there is to it. The light crisp outside and soft starchy inside will keep you coming back for more. Serve them with scramble eggs, fish, burgers, heck even salad cuz why not?
~*~ CASSAVA HOME FRIES ~*~
SERVES: 4⎪ LEVEL: EASY
Mise en Place
2 yuca (cassava) roots
1/2 cup canola or vegetable oil
2 tablespoons unsalted butter
salt & pepper to taste
Playlist — Rhythms Del Mundo
1. PREP THE CASSAVA
See the “Prepare” section on my Cassava post. Once the cassava is boiled, strained, and its fibrous core removed, cut into bite-sized pieces, then pat dry.*
*TIP* Soggy cassava won’t crisp like we want it to!
2. FRY THE CASSVA
Place paper towels on a nearby plate. Add oil and unsalted butter to a large skillet (or pot to avoid splattering) over medium-high heat. Once the oil shimmers, add the cassava pieces without overcrowding; work in batches if needed. Stir until crisp and golden brown. As the home fries are done, remove them and drain on the paper towels.
Sprinkle with salt & pepper. Serve with ketchup and a lime wedge. If preparing in advance, keep them in a 200F oven until ready to serve.
Store leftovers, if any (which I doubt), store them in an air-tight container for 3-4 days. Reheat in a skillet with some oil to crisp them up again.
~*~ VEGAN VARIATION ~*~
Replace butter with ghee or preferred vegan butter brand. I like Earth Balance.
~*~ CURRY VARIATION ~*~
In Step 2, add 1/2 tablespoon cumin seeds to the hot oil and butter. Cook for 30 seconds or until fragrant. Then add 1/2 tablespoon curry powder.
How would you eat Cassava? Let me know what you’ve cooked and leave a comment below.