Crispy Yuca Fries (Fried Cassava) – Food Wishes

Crispy Yuca Fries (Fried Cassava) – Food Wishes

October 26, 2019 100 By William Morgan


hello this is chef john from food wishes
comma with yuca fries
that’s right I am very excited to show
you how to make crispy fried yucca root
which is usually presented as a
healthier alternative to a fried potato
which I guess is true because it does
have more fiber and a relatively low
glycemic index but even so I don’t
really like that spin because it kind of
makes it sound like we’re settling for
something that isn’t as good as fried
potatoes which is absolutely not the
case in fact after trying these you may
actually like them better so with that
let’s go ahead and get started by
peeling one yuca root which does kind of
look a little bit scary with its
intimidating shape and dark waxy skin
but don’t worry it’s safe well actually
it’s not
alright this stuff can be toxic if you
don’t prep right so please pay attention
and you could if you want to also peel
that little piece I’m using as a handle
but don’t bother because that piece
tends to be a little tough and fibrous
so what we’ll do as soon as this is
peeled is go ahead and trim that off as
well as a little bit from the other end
at which point we’ll start cutting our
fries which we’ll start by dividing this
into three pieces or I guess two if you
want them longer and then what we’ll do
once we have that section is turn a
piece up on its end like this and very
carefully split it in half and then once
have we’ll cut each of those pieces in
half to make quarters and we really do
want to be careful here since these
things have a very similar texture to a
sweet potato and that they’re very dense
and brittle so make sure your fingers
are out of the way and you’re pretty
sure where that knife blade is going
before you apply a lot of pressure oh
and this would probably be a great time
to tell you not to eat these raw all
right due to some cyanide related issues
these do need to be boiled before
they’re safe to eat and even though
you’d probably have to eat a lot of it
for it to be a problem when it comes to
cyanide poisoning let’s err on the side
of caution but anyway we will slowly but
surely and very safely go ahead and cut
those up at which point we can add those
to some cold fresh water in a saucepan
along with a nice big spoon of salt and
once that set we will head to the stove
we’re gonna bring this up to a boil over
high heat and once that water does come
to a boil what we want to do is back our
heat down to medium and cook our yuca
for about five or six or seven minutes
or until it’s just barely tender okay
obviously it’s gonna depend on how big
you cut your pieces which by the way is
why we want to get them as uniform as
possible and of course we never guess in
the kitchen unless we have to so we will
definitely want to test those with the
tip of a knife and please note I said
until just barely tender not until soft
and mushy so right here I determine mine
we’re perfect at which point we can
drain those or fish them out use one of
these wire strainers and I like to
transfer those to a paper towel-lined
plate and then very important before we
can fry these they have to cool
completely
as in room temperature or lower okay and
by letting that start to cool down
that’s what’s gonna give us that
beautiful crispy crusty texture and
besides cooling down they’re also gonna
dry out which is also kind of important
for frying starchy things so yes you can
definitely do this step ahead of time
and probably should but anyway once
those are completely cooled we can go
ahead and fry those up nice and crispy
and some olive oil that I got nice and
hot in this pan set over medium-high
heat and we’ll go ahead and carefully
place those in and generally my game
plan for pan frying these is to give
each side about two minutes and since
these are kind of triangular we’re
talking three sides but anyway I like to
give each of these sides about two to
three minutes initially which should get
our surface to a nice golden brown and
then I’ll continue frying these for
another minute or two per side until
their is browned and crispy as I want oh
and as you’re doing these if you feel
like you have to back the heat down to
medium go for it
that’s just you cooking so take control
and enjoy the rush of power that comes
with that oh and by the way yes if you
have a deep fryer these will cook up
extraordinarily well in that as well as
if you want you can just brush these
with the oil put them on a pan and crisp
them up and out of it and I’ll give you
a little more info about that in the
blog post but anyway I went ahead and
fried mine up for about 12 minutes total
at which point I removed those to a
paper lined plate and it’s probably not
a bad idea to let these sit for a couple
minutes before serving since the insides
are gonna be extremely hot and yes those
sure do look crispy but we better check
oh yeah that sounds about right and at
this point I do like to give them a
little sprinkly an assault and or other
appropriate spices and that’s it once
these are seasoned they’re ready to
enjoy and it really is shocking how
similar these are to a fried potato
I mean maybe just a touch more fibrous
in starchy but remarkably similar and
then as far as the taste goes these are
almost exactly in between a regular
potato and a sweet potato all right they
do have a little bit of earthy sweetness
but it is fairly subdued which by the
way is why I much prefer these to sweet
potato fries which I always regret
ordering because they are too sweet and
even though these are delicious served
as is I did want to play some up next to
a dipping sauce or two all right what
happened here is I couldn’t decide
between a garlic and herb aioli and a
spicy Korean chili aioli so I did both
and had no regrets and really any kind
of aioli is gonna work right here
although off the record I will tell you
these are excellent with ketchup and
pretty much anything that’s good with
the fried potato is gonna be fantastic
with these but anyway as usual you’re
gonna have the fun and important job of
figuring out what to serve these with I
mean you guys are after all the dwight
schrutes of your fried tropical roots oh
and one last thing before we sign off if
you cut these pieces smaller and then
fry them they make an incredible
breakfast potato like side dish oh yeah
you could home fries are a thing but
anyway that’s it how I fire you karuta
also by the way known as cassava but no
matter what you call it if you’re not
familiar with this stuff you really
should be it is easy to work with
possibly healthier to eat but most
importantly incredibly delicious which
is why I really do hope you give it a
try soon so head over to food wishes
comm for all the ingredient amounts of
more info as usual and as always enjoy
you
you