Mandioca frita - Receta de yuca frita

Ingredientes

• 2 lbs of whole yuca (cassava/mandioca), peeled and cut into chunks or thick sticks
• Neutral oil, for frying (vegetable, canola, sunflower, or corn)
• Salt to taste

Preparación

1. 1

   Trim the ends off 2 lbs of whole yuca (cassava/mandioca), peeled and cut into chunks or thick sticks and cut crosswise into chunks about 3 inches (8 cm) long. Peel each chunk: if the skin is thick with a visible rim, slit it lengthwise and peel it back; if it's thin-skinned, use a vegetable peeler and take a couple of passes.

2. 2

   As you peel, drop the cleaned pieces into a bowl of cold water to keep them from oxidizing and turning gray.

3. 3

   Cut the chunks into thick batons or wedges. As you cut, watch for the fibrous cord running through the center, if you spot a woody core, slip your knife along it and remove it.

4. 4

   Add the cut yuca to a pot and cover with cold water. Add a good pinch of salt, bring to a boil, and cook until fork-tender but still holding their shape (about 15 to 20 minutes, depending on how you cut them).

5. 5

   Drain well, let steam off for a minute, then pat the pieces completely dry with a clean towel.

6. 6

   Add enough Neutral oil, for frying to a cast iron skillet or heavy pot to fully submerge the yuca, and heat to 350°F (175°C).

7. 7

   Working in batches so you don't crowd the pan, fry the yuca until deeply golden and crisp, a few minutes per batch.

8. 8

   Lift out onto a paper-towel-lined plate to drain. Generously Salt to taste generously while piping hot, and serve immediately.