I love me some yuca fries, probably even more than regular fries from potatoes.
Yuca fries are soft, and full of goodness. They are just too good. Now during my third pregnancy, I was craving these yuca fries. The closest restaurant was just too far, so that wasn't happening!
I wasn't going to drive all the way there but let me tell you - I was going to try and recreate these at home.
Now, I make these all the time at home and I never even bother to buy them anymore. I can buy a bag of frozen yuca or cassava for the price of two sides of yuca fries in the restaurant. And I can probably make ten portions or so from this. It's worth it to make it at home.
The are so easy to make at home, and no fail. I can make homemade fires from potatoes but sometimes it just doesn't come out like Mc Donalds fries, but these are no fail. They come out great every single time. Follow these steps and you will be hooked on these!
This is a must have with my white cilantro sauce. It is like the sauce you get in the restaurants as a dipping sauce for Yuca. You can find the link for my cilantro lemon sauce right here.
Depending on what type of cassava you're using, frozen or not, the first steps will vary. If you are using the entire root vegetable, you will want to wash and peel your cassava and remove most of the insides.
1. Cut your yuca/cassava pieces into strips about 1-inch-thick pieces around 3 to 4 inches long.
2. In a saucepan, cover with water and boil your yuca fries for 10 to 15 minutes until they more become transparent in color.
3. While boiling, combine flour and garlic powder in a separate plate or bowl.
4. Heat a pot of oil for frying on medium heat.
5.After boiling, drain water and while still warm and moist roll each yuca in flour mixture.
6. Fry five to six yuca fries at a time for five to eight minutes each until golden brown.
7. Remove yuca from oil and set on plate lined with napkins or paper towels to soak up extra oil.
7. Sprinkle well with salt.