Yucca (Yuca) root is a starchy, tropical, South American vegetable. When peeled and cooked, it resembles a potato; however, yucca root has a more distinct, sweet taste and a slightly firmer texture. Yucca is rumored to have anti-inflammatory properties and also to aid in digestion by maintaining the intestinal flora.
Yucca fries are simple and quick to make, and taste much better than ordinary potato French fries. Its slightly firm texture and sweet taste are accented nicely when fried to a slightly golden crisp. The inside remains soft and intact (it does not become gritty like potato fries), while the outer sides provide a sweet crispy French fry crunch.
makes about 30 matchstick fries
1 yucca root (approx 6-7inches long)
Oil (Olive or Canola – enough to generously coat a frying pan)
Salt and Pepper
Peel the yucca root using a peeler and cook in boiling water for 15 minutes or until you can stick a fork comfortably into the yucca. Make sure it remains somewhat firm; you do not want to over cook the yucca and have soggy fries.
Drain the water and let the yucca root cool until it is comfortable to handle. Cut it in half, lengthwise, and then into small fries approx 3 inches in length and ½ inch thick (or thinner if you wish).
Generously coat the bottom of a frying pan with oil and let heat for 2 minutes. Submerge the fries in the oil and cook for about 5 minutes or until golden. I suggest cooking the fries in batches so they do not stick together. Allow enough space between the fries when cooking, as I found they easily got stuck together. After about 5 minutes or until the desired goldenness has been reached, remove the fries from the pan and let cool on a paper towel. I actually used a cookie cooling rack, with a paper towel laid over the top, to absorb the excess oil. Sprinkle with salt and pepper, serve and enjoy!