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Fried cassava, popularly known as yuca fries, is a versatile dish enjoyed in various cultures around the world. This starchy tubular root, not to be confused with the unrelated yucca shrub, is prepared differently and can be served as an appetizer, side dish, or even a main course.
Yuca fries are a delectable substitute for traditional French fries. They are also gluten-free, high in fiber, and low in fat.
You will also like similar recipes like air fry baby potatoes and taro fries.
Why You Will Love Fried Cassava
Rich and buttery taste: Once cooked, good cassava is very tender and rich buttery.
Easy to prepare: You’ll be surprised at how easy it is to fry yuca. The recipe for yuca frita requires just three ingredients, making it a quick and convenient dish to prepare.
Versatile: Fried cassava can be served as a side dish alongside grilled meats, as a snack with a dip, or as an appetizer. It is also suitable for breakfast, lunch, and dinner.
Crispy on the outside, soft on the inside: When properly cooked, yuca fries have a crispy exterior and a soft, densely textured interior, making them a delight to bite into.
What Does Fried Cassava Taste Like?
Fried cassava(yuca) taste can be described as neutral and mild, but at the same time, slightly floral, sweet, and even nutty when cooked. It has a mild flavor, but to claim it tastes like a potato is like saying limes and oranges taste the same because they’re both citrus fruits.
What Is Fried Cassava Made Of?
Fried cassava is made from cassava root, which is peeled, sliced into pieces, and then deep-fried until it becomes crispy and golden brown.
Does Frying Cassava Remove Cyanide?
Frying cassava can reduce the cyanide content but may not eliminate it. Cassava contains naturally occurring cyanogenic glycosides, which can release cyanide when consumed. Boiling or frying cassava can help reduce the cyanide content, as cyanide is water-soluble and can leach into the cooking water during boiling or be driven off during frying. However, it’s important to note that some residual cyanide may remain, so preparing cassava properly is crucial by peeling, slicing, and cooking it thoroughly to reduce the cyanide levels to safe levels.
Additionally, different cassava varieties and preparation methods can affect the cyanide content, so following established cooking practices and consuming cassava in moderation is essential to avoid potential health risks associated with cyanide exposure.
Fried Cassava (Yuca)
Ingredients
- 1 pound cassava (yuca) root
- vegetable oil for frying
- salt, to taste
Instructions
- Using a sharp knife, cut off both ends of the cassava root.1 pound cassava (yuca) root
- Gently pry the skin away from the flesh and discard the skin.
- Slice the peeled cassava root into evenly sized pieces. You can choose to cut them into rounds or strips, depending on your preference.
- Place the cassava pieces in a large pot of water and add a pinch of salt to the water.salt, to taste
- Bring the water to a boil and simmer the cassava for about 10-15 minutes or until it's tender when pierced with a fork. The cooking time may vary depending on the thickness of the pieces.
- Drain the boiled cassava pieces in a colander and allow them to cool for a few minutes. This step helps remove excess moisture.
- While the cassava is cooling, heat vegetable oil in a deep frying pan or pot. You'll need enough oil to submerge the cassava pieces.vegetable oil for frying
- Carefully add the cassava pieces to the hot oil using a slotted spoon or tongs.
- Fry the cassava until they turn golden brown and become crispy. This usually takes about 5-7 minutes.
- Remove the fried cassava from the oil and place them on a paper towel-lined plate or tray to drain any excess oil, while they're still hot, sprinkle salt over the fried cassava to taste.
- Your fried cassava (yuca) is now ready to be served! Enjoy it as a snack or side dish with your favorite dipping sauces.
