Cornmeal Crusted Yucca Fries
Yucca (or Cassava) is a popular root vegetable in Latin America, favored for its versatility. The flavor is very similar to a potato, but starchier. This recipe used cornmeal to give the fries extra crunch. Try this as a side dish next to our Cuban Hamburger recipe!
Author: George Duran
Recipe type: Side dish
- frozen yucca (cassava) 3 pounds
- Coarse cornmeal
- Vegetable oil
- mayonnaise ½ cup
- sour cream ½ cup
- chipotle hot sauce 1 tablespoon
- lime juice 1 tablespoon
- water 1 to 3 tablespoons
- Start by placing the frozen yucca* in your large IMUSA STOCK POT. Depending on the amount of yucca* being fried, fill the stock pot with water until the yuccas* are covered by at least 3 inches of water. Bring water to boil and lower heat to simmer yuccas* until they are completely soft, about 2 hours, making sure to refill the water as it evaporates.
- Drain yucca* and allow to cool to room temperature.
- Carefully wipe each yucca* with a paper towel and cut the larger pieces into thick spears, trimming ends.
- Place coarse cornmeal in a deep dish and bread the yucca* by gently pressing them in the cornmeal.
- In your IMUSA FRYING PAN, heat about 1 inch of oil on high heat until it begins to smoke. Add cornmeal yuccas* and fry on both sides until golden brown, about 2 minutes on each side. Place on a paper towel to drain excess oil and serve with chipotle dipping sauce.
- For chipotle Dipping Sauce: In a medium bowl, whisk mayo, sour cream, chipotle sauce, and lime juice. Whisk in water, one tablespoon at a time, until you reach a creamy consistency. Serve in a small ramekin next to fried yuccas*.
- *CASSAVA (ENGLISH) – YUCCA (SPANISH)