Fried Yucca (Cassava) Costa Rican Style
photo by Feej3940
- Ready In:
- Skin the yuca using a potato peeler or a knife.
- Cut the yuca into 2-3 inch chunks and then cut those chunks in half.
- Boil the yuca until it is just soft enough to poke with a fork. Don't over boil or let it sit in the hot water or it will become to soft and wont fry.
- There is a very indigestible stringy part in the middle, be sure to take that out if its visible.
- Cut the half chunks into smaller fry-shaped pieces.
- Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking.
- Add salt and dip in ketchup.
Questions & Replies
Got a question? Share it with the community!
I'm giving this 5 stars 'cause I've already made it twice. Very much like a potato - & that's how I treated it. I have had yucca once before in a cuban restaurant, with my Puerto Rican fried. She also introduced me to sofrito, mofongo, and tostones. I LOVE tostones. I added a little bit of garlic to this, but that is my only change. Thank you very much for posting this. Hopefully others will discover Yucca.
RECIPE SUBMITTED BY
I'm a part time grad student and TA at FAU and a full time cook! My DH and I love to cook together and try out new recipes using ingredients that we find at specialty or ethnic food stores. A lot of my recipes come from and are inspired by typical foods from Costa Rica, our native country. If anyone would like to request any Costa Rican recipes, just ask. I have tons of traditional recipes dating back from the 1800's