Yucca has become my go-to starch in recent years. This versatile tuber provides fast digestion and readily available energy. These fries are great additions to beef and chicken dishes—and kids will love them. Yucca has a meaty flesh, a mild flavor, and an almost nutty taste.
YUCCA FRIES
Makes: 6 to 8 servings
Serving size: 5 to 6 fries
Prep time: 15 minutes
Cook time: 30 minutes
INGREDIENTS
2lb (1kg) yucca, peeled and cut into fry shapes
sea salt, divided
2qt (2l) vegetable oil (or canola oil)
finely chopped fresh parsley
DIRECTIONS
1 Place the yucca in a bowl, cover with water, and season with salt. Soak for 10 minutes and drain the water.
2 Fill a large pot three-fourths full with water. Place the pot on the stovetop over high heat and bring the water to a boil. Add the yucca and boil for 15 minutes.
3 Pour the yucca into a strainer and pat dry with paper towels. (The drier the yucca, the crispier the fries.)
4 In a separate deep pot on the stovetop over high heat, heat the vegetable oil until the oil pops if you sprinkle a few drops of water into the oil. Gently add the yucca—be careful not to spray the hot oil—and cook until golden and crispy, about 5 minutes, stirring occasionally.
5 Remove the yucca from the pot and place on paper towels to absorb the excess oil. Transfer the yucca to a bowl, season with salt and parsley, and toss thoroughly. Serve immediately.
CHANGE IT UP
NUTRITION FACTS
per serving
150
9g
20g
1g