Ingredients
2
pounds yuca
Kosher salt
ground black pepper, to taste
Canola oil for deep frying (enough to submerge fries)
High heat thermomether
Directions
1.
Peel and cut yuca 3 inches long and about 1/3-inch thick
Place the sliced yuca in a large pot and cover with water.
Bring the water to a boil and then lower the heat and simmer about 30 minutes (you will know the yuca is ready when you can poke it with a fork but it is still somewhat firm). The more you make the recipe, the better you will get at telling when it is ready.
Drain the yuca and let it cool for a few minutes.
When the yuca is cool enough to handle, cut it into 1/2-to-3/4-inch planks.
Heat the oil in a large skillet to 360°F, and fry the yuca.
Remove to paper towels to drain.
Season with salt and pepper.
Columbus Restaurants
