Copy and Taste

Hi, we're Courtney and Zach. And we're learning how to cook. We usually get it wrong more than we get it right. But we're getting better! Submit your recipes and we'll try. If it's good, we'll tell everyone to copy and taste! 

You can see all of our videos on Vimeo. 

August 2

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:

  1. 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.
  2. 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.
  3. 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.
  4. Remove the pieces with slotted spoon and drain on paper towels.
  5. Sprinkle with salt and serve.


Patacones:
6 to 8 Servings

Ingredients:

  • 2 plantains
  • 2 cups oil
  • Salt, for serving

Directions:

  1. Cut the ends off the plantains and peel. Cut into 1 1/2-inch chunks.
  2. 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.
  3. Put the plantains on a work surface. With a heavy pot, press well on the pieces on plantain until they become thin and even.
  4. 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.
  5. 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.