Mandioca Frita Fried Yuca

Instructions

1. Start by preparing the yuca root. Peel the rough brown skin off the yuca using a sharp knife. Cut the yuca into manageable pieces, around 3 inches in length.

2. Fill a large pot with water and bring it to a boil over high heat. Add a pinch of salt to the water.

3. Carefully add the yuca pieces to the boiling water. Let them cook for about 15-20 minutes or until they are fork-tender.

4. Once the yuca is cooked, remove the pieces from the water and let them cool slightly on a cutting board.

5. When the yuca has cooled, use a knife to cut each piece lengthwise into wedges, similar to steak fries. Make sure to remove the tough string that runs through the center.

6. Heat oil in a deep pot or fryer to around 350°F (180°C). You can use vegetable oil, canola oil, or another oil with a high smoke point for frying.

7. Carefully add the yuca wedges to the hot oil in batches, making sure not to overcrowd the pot. Fry them for about 3-4 minutes, or until they turn golden brown and crispy.

8. Using a slotted spoon, remove the fried yuca from the oil and place them on paper towels to drain off any excess oil. Sprinkle with a little more salt while they are still hot.

9. Repeat the frying process with the remaining yuca wedges until they are all cooked.

10. Serve the Mandioca Frita hot and crispy as a delicious side dish or a delightful snack. You can also pair them with a dipping sauce like aioli, chimichurri, or a spicy salsa for an extra burst of flavor.