Yuca Frita

The Three Guys From Miami’s yuca frita boils supplied peeled yuca, removes its fibrous core and fries the pieces twice in the same vegetable oil. The authors describe a crisp outside and tender inside and advise eating the fries fresh from the fryer.

The supplied yuca halves go into a large pot, covered by about two inches of lightly salted water. The water comes to the boil, then the yuca cooks uncovered over low heat for about fifteen to twenty minutes until tender without becoming mushy. It is removed, drained thoroughly and left to cool.

The woody or fibrous central core is removed. A sharp knife is selected for the subsequent cutting. The recipe permits thick slices or strips, made by repeatedly dividing each half into smaller pieces until the desired size is reached.

The listed vegetable oil heats to 320°F. Small batches of yuca fry for one or two minutes, then are lifted onto paper towel to drain. The same oil is heated further to 375°F for the second fry, which crisps and browns small batches in two to three minutes at most.

Golden-brown fries are retrieved immediately and set aside to drain while the remaining batches cook. They are seasoned to taste with salt. In this selected serving, prepared Mojo accompanies the fries separately, as one of the authors’ named sauce choices.