Crispy Yuca Fries � More Uber Than Tuber?

These crispy yuca fries are often presented as a healthier alternative to fried potatoes, but the taste and texture is so good, I think it would be more appropriate to describe French fries as a less-healthy alternative to these. They really are that good, and do a great job of bridging the gap between regular fried potatoes, and sweet potato fries.

Once fried, the texture is remarkably similar to a russet or Kennebec potato (the variety most commonly used for fries and chips), and while these do have a slightly sweeter taste, it�s not nearly as pronounced as a sweet potato. Like I mentioned in the video, I always regret ordering sweet potato fries, since, to my palate at least, they�re just not savory enough, which is not the case with these.

Just be sure to boil them first, since they can be toxic eaten raw in larger amounts. Why you�d ever want to eat a big pile of raw yuca is beyond me, but the legal department wanted to mention that regardless. Anyway, once safely cooked, they can be pan-fried crispy as seen here, or deep fried, or place them on a foiled sheet pan, brush them with oil, and bake at 425 F., turning occasionally until they�re browned and crusty.  

I was going to finish by listing off other ways you can use this delicious root, but to save time I�ll just say that if a recipe works with regular potato, it will work with yuca. And maybe even work better, which is why I really do hope you give this a try soon. Enjoy!

Ingredients:

- Yuca root (aka cassava), peeled, cut, and boiled until just tender in salted water
* Please note: on larger roots there may be a tough fibrous part running through the middle, which can be trimmed out after boiling. These didn't really have one, but you'll know if yours do. 

- olive oil, or other appropriate fat for frying

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