Yuca Frita y Patacones

Paul Stockamore

• 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.

• Yuca Frita: 
• 1 pound peeled yuca
• 1 tablespoon salt
• 2 cups oil for frying
• Salt, for serving
• 
  
• Patacones:
• 2 plantains
• 2 cups oil
• Salt, for serving

• Yuca Frita:
  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:
  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.

  Makes 6 to 8 servings.