I realized I haven’t done a food post in a while and how can a foodie/lifestyle blog exist without foodie things? After the epic Easter meal, I’ve been staying out of the kitchen for the most part. Does that happen to you? After making a big holiday spread you literally avoid the kitchen at all costs. I’ve been slowly easing my way back in because there’s a bunch of random food ideas that I made up while lounging around and I want to test them out. I’m actually super excited to get back in the kitchen and experiment. And did I mention I got a bread machine for my birthday? I’m keen to crank it up and get my loaf on! I see challah, brioche, ciabatta, focaccia and other bready things in my future. It’s going to be glorious!
But alas today’s recipe is brought to you by the letter ‘Y’. Y is for Yum and yuca is yummy. Yuca is also known as cassava and is widely available in throughout South America, the Caribbean, and Africa. It’s a starchy vegetable that has a similar shape to American sweet potatoes (aka Yams). Down here in the islands it is one of the staple starches and it along with other ‘ground food’-yams (not the American version), sweet potato (not the American version…confusing right?), green fig (green bananas, plantain, and tania to name a few…is know as ‘provisions’. They are usually served with fish dishes and prepared by boiling or steaming. I don’t care for provisions…it’s a texture thing that bothers me. But I do love a good yuca fry. Prior to making this I never had yuca fries before. The only other time I can recall having Yuca was at a Brazilian all you can eat steakhouse restaurant. Of course, it was delicious but it was also comforting and stick to your ribs yum, it was hot, salty, crispy and buttery but still tender. I couldn’t figure out how they prepared it looked like it was probably roasted. Something about it stuck with me and one day I randomly walked into a store and decided I wanted burgers and yuca fries. Yes, that’s how my mind works. I randomly think of things to cook or create all the time. Don’t judge me.
This is my take on yuca fries. I like to toss mines in a herb, garlicky buttery blend. The first time I made it I used the Land o lakes Sautée Express garlic and herb packet. I think they’ve been discontinued because I can’t seem to find them anywhere in several states so I’ve created my own version. So let’s get our pot fired up.
2- yucca (mines were about 10-11 inches long)
2 tablespoons Earth Balance or butter
3 cups water
Oil for frying
-coarse ground black pepper
– no salt seasoning
– garlic powder
– 2 cloves crushed garlic
In a medium sized pot place 3 cups of water and bring to boil
Peel yuca and slice into strips
Once water is boiling add yuca strips and cook for 3-5 minutes. You don’t want the yuca to get mushy, we’re just boiling off the excess starch here. Remove from heat and drain thoroughly on napkins on clean kitchen towel.
While waiting for the strips to cool, add 2 tablespoons butter/Earth Balance until melted.
Add seasoning spice blend to melted butter, mix thoroughly making sure crushed garlic is cooked thoroughly but not burnt (nothing taste as awful as burnt garlic, #trustme) and remove from heat.
In deep cast iron pot or fryer place enough oil, about 1 cup, into the pot and bring to medium heat to prepare for frying.
Using a slotted spoon or kitchen tongs start frying yuca strips in batches until golden brown. Be careful not crowd the pot. This should take 3-4 minutes, remove from heat and drain excess oil off using paper towels.
Once all the yuca strips have been fried and drain, use a mixing bowl to evenly toss yuca strips with seasoned butter mix.
Have you ever had yuca fries? What’s your take? Let me know in the comments and if you try this recipe out be sure to use the #ahirokoeats hashtag so I can check it out.