|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 90g||33%|
|Dietary Fiber 5g||19%|
|Total Sugars 5g|
|Vitamin C 47mg||237%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sure, you've eaten French fries, sweet potato fries, and plantain fries, but have you ever tried cassava fries? Also called yuca fries, these tasty little bites are made from raw cassava (or yuca), a starchy root often used in Latin American and Caribbean cuisines.
Turning cassava into homemade fries that are crispy on the outside and tender on the inside is easy. Deep-frying accentuates cassava's slightly sweet, nutty flavor. It's similar in texture and taste to potato fries but sweeter and more flavorful. You'll be hooked after the first taste.
Preparing cassava is a bit unusual when you're new to it, but this homemade cassava fries recipe will walk you through the steps of handling the tropical vegetable. Raw cassava is poisonous, and the toxins are removed during cooking. The white flesh will turn yellow, and they're perfectly safe to eat; just resist the temptation to nibble until you're finished.
To make cassava fries, the tuber needs to be peeled to remove the fibrous brown skin. It's then boiled, the hard spine is removed, and the flesh is cut into long strips, just like French fries. They're then submerged in a pot of hot oil and fried to crispy perfection. You can bread them before frying, but they're just as tasty fried au naturel.
Enjoy the cassava fries while still hot as a snack, or use them as a satisfying vegetable side for any meal. Choose your favorite dipping sauce and add even more flavor to each bite. Cassava fries are fabulous with this mojito garlic dipping sauce, or you can go with spicy homemade mayo or simple ranch dressing.
"Yuca or Cassava fries are highly underrated, and I'm hoping this quick recipe will bring everyone onboard this delicious train." —Lauryn Bodden
2 pounds cassava (yuca)
Kosher salt, to taste
Freshly ground black pepper, to taste
Vegetable oil, or another neutral oil (e.g., canola), for deep frying
Gather the ingredients.
Peel the cassava and cut it lengthwise into 4-inch pieces.
Add the cassava to a pot, cover with water, and bring to a boil. When the pot comes to a boil, season with salt to taste. Let cassava cook until fork-tender, about 20 minutes.
Drain the cooked cassava well and let it cool until it's easy to handle.
Cut the cassava pieces in half and remove the hard spine in the middle. Cut the halved pieces into 1/2-inch strips.
Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and heat over high until the oil is 350 F. Working in batches, fry cassava pieces until they are gently browned.
Using a slotted spoon, remove cassava fries from hot oil and let drain on paper towels. Season with salt and pepper.
Serve just as you would French fries. This mojito garlic dipping sauce is perfect for adding flavor.