Glenn Lindgren: Yuca frita is the Cuban alternative to french-fried potatoes
Raúl Musibay: There is nothing better than a yuca frita – crispy on the outside and tender on the inside..
Glenn Lindgren: You have to eat these fresh from the fryer!
Jorge Castillo: These are great with served with this mariquitas salsa, L.A. Garlic Sauce, or Mojo.
Yuca fries are a delicious change of pace from the every-day french fry!
In a large pot, cover yuca with lightly-salted water by about two inches. Bring to a boil, then reduce heat to low and cook uncovered.
Cook until yuca becomes tender, but NOT mushy – about 15 - 20 minutes. Remove yuca and drain thoroughly. Let cool.
Important: Remove the "woody" or fibrous core from the center of the yuca.
With a sharp knife, plantain slicer, or mandoline, cut yuca into long, thin strips. (The thinner the better.)
Cut the yuca in thick slices or strips – like a french fry. The easiest way to do this is to cut each half of the yuca into halves, then quarters, and so on – until you get the size you want.
Heat the oil to 320 degrees F.
Drop the yuca fries in the oil in small batches and let cook for just a minute or two.
Remove each batch to a paper towel to drain off excess oil.
Complete the frying process by turning up the flame on the oil until it reaches a temperature of 375 degrees F.
Use this hotter oil to crisp up and fully brown the yuca fries in small batches. Two to three minutes frying at most!
When they are golden brown, you need to retrieve them from the hot oil immediately.
Set the fries aside to drain while you cook the remaining batches.
Season to taste with salt.
Serve with mariquitas salsa, L.A. Garlic Sauce, or Mojo.
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