Yucca Fries
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 417
- Total Fat
- 41
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 199
- Total: 45 min
- Active: 35 min
Ingredients
Kosher salt
3 medium yucca (about 2 pounds), peeled and cut into 2-by-1-inch wedges
1/3 cup chopped fresh cilantro leaves
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
4 cups vegetable oil
1 lime, halved
Directions
- Bring a large pot of heavily salted water to a boil. Add the yucca and cook over medium-low heat until tender, about 15 minutes. Drain and let sit until the wedges are no longer steaming. Discard any stringy pieces.
- Meanwhile, combine the cilantro, turmeric, cumin and 1 teaspoon salt in a medium bowl.
- Put the oil in a large Dutch oven or heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 400 degrees F.
- Working in batches (don’t crowd the pot), fry the yucca, flipping midway, until golden brown, 5 to 6 minutes. Remove with a slotted spoon; add to the bowl with the cilantro mixture and toss. (You can also drain the fries on paper towels and sprinkle with the cilantro mixture.)
- Sprinkle the fries with lime juice and serve.