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| Yucca Fries. Photo: The Skinny Chef |
I love that it's high in fiber and acts as a powerful anti-inflammatory to helps to ease arthritis pain, but it also possesses a mellow flavor that is great for a twist on classic American recipes like good old French fries. The root is incredibly hard with it's raw, so I strip the skin with a potato peeler before cutting the flesh into sticks. Steaming yucca before adding it to the skillet is a must and helps maintain a soft, starchy inner texture while the outside get crispy and golden.
Get Jennifer's Yucca Fries and Cilantro Mayonnaise recipes after the jump.
Yucca Fries
Serves 6
Ingredients
2 pounds yucca root, peeled, cut into 1/2 X 4-inch sticks
1/4 cup canola oil
1/2 teaspoon salt
Directions
Place yucca in a steamer for 4-5 minutes until fork-tender or boil in salted water. Drain in a colander and set aside.
Heat half the oil in a skillet with deep sides. When oil is hot, cook yucca in batches for 2-3 minutes, turning occasionally or until all sides are golden brown. Transfer to paper towel to drain and sprinkle with half the salt immediately. Repeat and serve immediately.
Cilantro Mayonnaise
Makes 1 1/2 cups mayonnaise
3 garlic cloves, peeled cut into thirds
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3/4 cup reduced-fat mayonnaise
3/4 cup loosely packed cilantro leaves
Juice and zest of one lime
Place garlic, sugar, and salt in a mini chopper and pulse until the garlic is chopped. Add the mayonnaise, cilantro, lime zest and juice. Blend until smooth. Store in the refrigerator in an air-tight container for up to one week.
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
8-09-2009 @12:30PM shawncita said... YUM!!!! Yucca fries (and all other yucca deliciousness) are one of my favorites, and I was tickled to see you even mentioned Colombian pan de bono, which are outstanding! I wanted to pass on the tip that Goya and others sell frozen yucca--already peeled--and it works just as well as fresh (or even better if, like me, you don't always choose a good yucca in the produce section or have access to good stuff!). You parboil the frozen yucca (or could steam as you do above) before preparing to fry.
Another delicious and garlic-heavy sauce to accompany: make an aioli (or cheat and add this stuff to store-bought mayo) with about 5-10 cloves of minced or pressed garlic, the juice of 1/2 lemon (or more to taste) and a couple of tablespoons (or more to taste) of finely minced fresh dill. This is amazing with fried yucca, and also with fried green plaintains (patacones/tostones)! Cheers!
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