Photo: Yucca Fries Recipe
Ingredients
- 3 cups canola oil
- 1 tablespoon fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 pounds fresh yucca
- 1 lime zested
Directions
In medium Dutch oven heat oil to 350 degrees F.
Place all spices in mixing bowl, and combine thoroughly.
Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.
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By damejfood
Cityville, CA
on June 07, 2013
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I believe there is a disconnect here between the traditionalists and this recipe. Guy instructs to slice to 1/4 inch and fry, whereas traditionally the slices are pretty thick. If you boil a thin 1/4 inch slice for 20 mins as per the traditionalists, you will get mush. A nice thick slice will not have this problem. I read the reviews and decided to boil for "around 20 mins" or so using thick slices. 1/2 - 3/4 inch. I timed it to where it seemed not quite done for a boiled potato. Still firm enough to hold up to being fried. Turned out great!!!!
By little terroir
on February 14, 2013
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so, i just tried boil vesus no boil. both are good, but boiling them gave the fries a lighter, less-dense texture. i like fries that are crispy on the outside and soft on the inside.
By perukid
on September 04, 2012
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To the ones who wanted them boiled-forget it! These are fried. (and I have had them both ways You DON'T boil them first if you are going to fry them!
Even better are to slice them like potato chips (thin and fry them. Delicious.
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