These Cassava (Yuca) fries have an extra crunchy exterior and a soft and fluffy interior, and are vegan and gluten-free. Served here with an insanely delicious spinach avocado dip that you’ll want to put on everything. Great as a snack, side dish or appetiser any time!
Ever so often, I get stuck in a food rut. I eat potatoes. Just potatoes. Boiled, roasted, fried, oven-baked. Anything. As long as it is a potato. Sure, there are worse things in life than wilfully eating potatoes on a daily basis. But ever so often, I do have to remind myself that there is more to life than just potatoes. Enter this cassava (yuca) fries recipe.
I told you about my first encounter with cassava in Zürich. My ecstatic squeals of delight echoed down the aisles of the coop at Bahnhofstrasse. I may have even moved my feet in rhythm to some imaginary music – but let’s just keep that bit of information between us. Entre-nous.
This recipe is as straight-forward as they come. Peel the root, then chop into several large pieces of similar length (see recipe for the finer detail). Then cut into french fry strips. And take care to dispose of the tough fibrous core that runs in the middle of the tuber. Boil the cassava root until translucent. Then deep-fry the boiled cassava root for a few minutes.
Yes, deep-fried.
I know that deep-frying isn’t the healthiest method of food preparation, but you have to accept that when fries are done right, they are so right. And it usually goes something like this; crispy on the outside. light and fluffy on the inside. no burnt bits. no soggy bits. Now that’s what you get with deep frying.
I generally avoid fried food, and part of the avoidance strategy involves consigning fried food to the “treat-myself-when-eating-out” moments. But ever so often, when I am home, I want cassava fries. And when I want cassava fries, I crave cassava fries that are slightly golden, crunchy, fluffy and salty. And that means deep frying. Avoidance is not an option. I will happily devour these fries.
With ketchup. Without ketchup. Or with my spinach avocado dip which totally complements the earthy and nutty flavour of cassava.
So deep-fried or not, here I come…. with a bowl of cassava (yuca) fries!
- Peel the cassava root, and cut into large pieces. Then cut into french fry strips that are approximately 1/4 inches thick, taking care to remove the fibrous core that runs through the centre of cassava. .
- Bring a large pot of salted water to a boil and cook the cassava pieces until it starts to turn translucent and can be pierced easily with a fork. This should take about 10 minutes. Drain thoroughly.
- Heat oil in deep-fryer to 190 degrees Centigrade. Fry the cassava in batches until golden brown and crispy, about 4 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl.
- Sprinkle yuca with salt or garlic salt and serve with a dipping sauce.
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One-Pot African Berbere Plantain and Spinach Stew
Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.
