Yuca Frita y Patacones
Yuca Frita:
6 to 8 Servings
Ingredients:
- 1 pound peeled yuca
- 1 tablespoon salt
- 2 cups oil for frying
- Salt, for serving
Directions:
- Cut yuca lengthwise into quarters. Cut each piece of yuca lengthwise into 1/2-inch sticks, or into 1/4-inch sticks if you like more toasted, crispier sticks.
- Place the yuca in a medium pot with 6 cups of water. Cover, bring to a boil and cook until fork tender, about 20 minutes. Drain well and dry with paper towels.
- Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (325 F), add the yuca sticks and deep fry for 5 to 7 minutes or until lightly golden on all sides.
- Remove the pieces with slotted spoon and drain on paper towels.
- Sprinkle with salt and serve.
Patacones:
6 to 8 Servings
Ingredients:
- 2 plantains
- 2 cups oil
- Salt, for serving
Directions:
- Cut the ends off the plantains and peel. Cut into 1 1/2-inch chunks.
- Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot, add the plantain pieces a few at a time, and fry 6 to 8 minutes. (If the oil doesn’t cover the pieces, fry for 4 minutes, turn and leave 4 more minutes). Remove the plantains from the oil with a slotted spoon.
- Put the plantains on a work surface. With a heavy pot, press well on the pieces on plantain until they become thin and even.
- Return the plantains to the oil and fry for 2 to 3 minutes on each side. Remove them with a slotted spoon and drain on paper towels.
- Sprinkle with salt and serve with lime wedges.
Hindsight:
While we thought these turned out a-mazing, Paul shares this tip from
his Grandmother: It’s important to have a high temperature contrast between the oil and the food you’re frying. Freezing the plaintains and yuca before cooking in the oil results in a crunchy outside and a soft, tender inside.
Although, we enjoyed the yuca fries as a snack while cooking, they would have been best served along with the sobrebarriga.
Summary:
Courtney says, “Hells yes!” This is her favorite thing we have made thus far.