• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Maricel Presilla's Yuca Fingers

    In Cuba, cooks fry yuca in large chunks, which is fine for a side dish. But when I started playing with yuca as an appetizer for my parties at home, I came up with French fry–sized yuca fingers, more delicate and attractive and also easier to handle, like the yuca fries I had seen in other Latin American countries. 

    These fries are a perfect accompaniment for my Grilled "Leaping Frog" Chicken.

    This recipe comes from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla, which is being published by W.W. Norton & Company, Inc. in October 2012.


    Ingredients
    3
    pounds
    fresh yuca peeled and cut into 5-inch chunks or 2 pounds frozen yuca
    *
    corn oil or light olive oil for deep-frying
    *
    salt
    Directions
    Boil the yuca according to the instructions on page 167 until soft but not falling apart. Drain in a colander and let cool. Cut the yuca lengthwise into 3- to 5-inch-long fingers about an inch thick, like French fries. Line a baking sheet with waxed paper and arrange the yuca fingers on it in a single layer. Cover loosely with plastic wrap or waxed paper and refrigerate until chilled and firm, preferably overnight. (The yuca fingers can be refrigerated for 2 to 3 days before frying.)
    Heat the oil to 350°F in a large saucepan or deep skillet over medium heat. Working in batches, add the yuca fingers a few at a time to the hot oil and turn until lightly golden on all sides. Drain on paper towels and sprinkle with salt. Serve at once with the sauce.
    Reprinted With Permission From Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla. Copyright © 2012 by Maricel E. Presilla. With the permission of the publisher, W.W. Norton & Company, Inc.

    The base number of servings for this recipe is 6
    OK

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