COPPER🇸🇻 El Salvador
Yuca frita recipe
Crispy and golden yuca fries, a perfect snack!
Ingredients
- 800 g yuca
- 500 ml vegetable oil
- 1 tsp salt
- 2 limes
How to make Yuca frita
- Peel 1 kg of yuca carefully using a sharp knife; cut it into thick fries, about 1 inch wide.
- In a large pot, bring salted water to a boil; once boiling, add the yuca to cook.
- Boil the yuca for about 20 minutes, or until fork-tender, but not falling apart.
- Drain the yuca pieces in a colander and let them cool for a few minutes.
- Pat dry the yuca with paper towels to remove excess moisture before frying.
- In a deep pan, heat 1 liter of vegetable oil to 180°C (350°F) over medium-high heat.
- Fry the yuca in batches, cooking them for 5-7 minutes until they are golden and crispy.
- Avoid overcrowding the pan to ensure even frying of the yuca pieces.
- Remove the fried yuca from the oil and drain on paper towels.
- Serve warm with lime wedges on the side for squeezing while enjoying.
What is Yuca frita?
Yuca frita is a traditional dish from El Salvador, cooked in a pan, and takes about 45 minutes from start to finish. It is built around yuca. The recipe below uses 4 ingredients and is written out step by step.
How long does Yuca frita take?
At 45 minutes it is quicker than 69% of the 588 dishes in Copper's atlas. Copper's atlas has 3 dishes built on yuca. The method runs to 10 steps, the longest being 20 minutes.
Any tips for making Yuca frita?
Make sure to pat the yuca dry before frying for extra crispiness.
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