Best Fried Yucca Cassava Costa Rican Style Recipes
YUCA FRITA (FRIED CASSAVA)
Yuca frita is very popular in Colombia and is served by just about every typical Colombian Restaurant in the world. Serve with salsa rosada or your favorite dipping sauce.
Provided by Erica Dinho
Categories Side Dish
Time 10m
Number Of Ingredients 3
Steps:
- In a large pot cover the yuca with water, add salt and bring to a boil, reduce the heat to medium low and cook about 15 to 20 minutes or until is tender.
- Remove the yuca from the water and pat dry with paper towels. Cut the cooked yuca into ½ - inch strips.
- Fill a large frying pan with enough vegetable oil to 350° F. When the oil is hot, place the yuca into the heated oil carefully. Fry them until golden brown on both sides about 6 to 8 minutes.
- Remove the yuca pieces from the oil using a slotted spoon and drain on paper towels. Sprinkle with salt and serve.
Nutrition Facts : Calories 363 kcal, Carbohydrate 86 g, Protein 3 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 904 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 0.3 g, ServingSize 1 serving
FRIED YUCCA (CASSAVA ROOT) WITH GREEN SAUCE
This is a delicious alternative to French fried potatoes. Dip the fried yucca in the accompanying green sauce. You'll love it!
Provided by Pneuma66
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish.
- Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way.
- Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.
Nutrition Facts : Calories 205, Fat 19.9, SaturatedFat 2.2, Cholesterol 4.8, Sodium 290.6, Carbohydrate 7, Fiber 1, Sugar 2, Protein 1.1
FRIED YUCCAS (CASSAVA) WITH HUANCAINA SAUCE
Delicious crispy Yucca spears are smothered with a creamy spicy Peruvian sauce made of goat cheese. Delicious as an appetizer. The sauce may also be used as a salad dressing or even for pasta.
Provided by Sra.Ruhlen
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and rinse yuccas.
- Cut in 2 or 3 pieces depending on the size.
- Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
- Cut yuccas in ½ x 2 inches (1.5 x5 cm).
- Heat oil in a skillet and fry yuccas until golden. Season.
- Drain fat in paper towel.
- Yucca sticks can be frozen until ready to use.
- Remove from freezer and place immediately in hot oil until golden and crispy.
- Serve with Huancaína Sauce as an appetizer.
- Huancaína Sauce:.
- Place ají in a blender.
- Pour milk and blend.
- Sauté onion with garlic in oil until cooked.
- Add this mixture to blender together with the cheese.
- While blending add oil until a creamy sauce is obtained.
YUCCA (CASSAVA) PANCAKES
This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks.
Provided by fluffernutter
Categories Breakfast
Time 20m
Yield 12-14 cakes
Number Of Ingredients 8
Steps:
- Combine all ingredients except oil.
- Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
- Brown on both sides, then drain on paper towels. Serve warm.
Nutrition Facts : Calories 186.6, Fat 7.1, SaturatedFat 2, Cholesterol 22.7, Sodium 223.9, Carbohydrate 29.3, Fiber 1.4, Sugar 1.3, Protein 1.6
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