Yuca French Fries Recipes

Steps:

• 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.

Steps:

• Place the sliced yuca in a large pot and cover with water. Bring the water to a boil and then lower the heat and simmer for 15 to 30 minutes - the time can vary a great deal, because yuca can vary greatly in its woodiness. You want the yuca to still be a little firm - just tender enough to pierce it with a fork. Drain the yuca and place it on a cutting board to cool for a few minutes. When the yuca is cool enough to handle, cut it into 1/2-to-3/4-inch planks. (If there are any woody cores to the tubers, discard them.)
• Heat the oil in a large skillet or French fryer to 360°F, and fry the yuca. Remove to paper towels to drain. Season with salt and pepper, and drizzle with Sour Orange Mojo .

Steps:

• Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
• Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
• Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.

Steps:

• Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
• Preheat oven to 200°F.
• Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
• Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
• Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.