Recipe
Fried Yuca
Boiled yuca then fried until golden and crispy. Serve with salt and mojo or sprinkled with sugar as a sweet side dish.
- Preparation10 min
- Cooking35 min
- Total time45 min
- Servings4 servings
- DifficultyEasy
Yuca is a tuber native to the tropical areas of America. It is one of the few pre-Columbian crops on our island and is deeply rooted in our culinary tradition.
Cubans have various yuca recipes inherited from our ancestors, and perhaps the favorite is yuca con mojo. But the next day, with the leftover yuca, we prepare another delicacy: fried yucas.
Ingredients
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Method
- Wash the yucas, cut them into medium pieces and peel them.
- Boil them in salted water until they are soft.
CiberCuba - Drain the soft yucas, remove the hard central core and cut them into pieces of similar thickness.
CiberCuba - Heat the oil in a pot.
- When it is very hot, add the yucas and fry them until they turn golden. Do this in batches so they do not stick or break.
CiberCuba - Place them on absorbent paper to release excess fat and continue frying the rest.
CiberCuba - Serve them sprinkled with sugar, as a sweet side dish, or with salt, accompanied if you like by mojo or a light vinaigrette. Enjoy!
CiberCuba
