Fresh Fried Yucca Root
Crispy Crunchy Yucca Fries: A Taste of Southern Vermont Delight
Forget frozen fries and dive into the world of fresh, homemade yucca fries! This simple recipe from Savour Concierge brings the taste of Southern Vermont right into your kitchen, and trust us, it's easier than you think. So grab your apron, gather your ingredients, and get ready to transform humble yucca roots into crispy, golden goodness!
Category: Appetizer, Side Dish
Cuisine: Latin American (Caribbean Influence)
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 5-7minutes
Total Calories (per serving): ~250 (approximate, depending on the oil used)
Ingredients:
2 pounds fresh yucca root
Avocado or grape oil (enough for deep frying)
Maldon flaked sea salt (or regular sea salt to taste)
Optional: your favorite dipping sauce (think aioli, hot sauce, or chimichurri)
Instructions:
Peel it real good: Grab your trusty vegetable peeler and say goodbye to that waxy skin! Peel the yucca root until you reach the tender white flesh underneath. Remember, thoroughness is key here.
Heat it up: Pour enough avocado or grape oil into a deep fryer or pot to reach a depth of at least 3 inches. Heat it up to 375 degrees Fahrenheit – a thermometer is your best friend here!
Yucca dive! Cut the peeled yucca root into thick strips, about the size of your favorite french fries. Carefully lower 5-6 strips into the hot oil. You don't want the pot to get overcrowded, so take it slow and steady.
The bubble dance: Watch those bubbles sizzle! Keep a gentle eye on your yucca and give it a stir when the bubbles subside. This helps them cook evenly and prevents them from sticking together. About 30 seconds of bubbling should do the trick.
Golden magic: Patience is a virtue! Fry the yucca for another 1-2 minutes, keeping an eye out for that beautiful golden-brown color. When they float to the top of the oil, you know they're ready to take flight.
Drain and season: Use a slotted spoon or skimmer to rescue your yucca fries from the hot oil. Let them drain on a paper towel-lined plate to soak up any excess oil. While they're still hot, sprinkle them generously with Maldon-flaked sea salt – that crunchy texture is simply divine!
Repeat and reward: Once you've mastered the first batch, feel free to throw in more Yucca strips! Remember, less is more when it comes to crowding the fryer. Now, grab your favorite dipping sauce, pop a crunchy yucca fry in your mouth, and experience the taste of Southern Vermont sunshine right at home.
Tips and Tricks:
For extra crispy fries, double-fry the yucca! After the first fry, let them cool slightly, then dunk them back into the hot oil for another minute or so. Perfection guaranteed!
Don't have a deep fryer? No worries! A large pot and a high heat-resistant thermometer will do the trick. Just make sure you adjust the oil quantity and frying times accordingly.
Feeling adventurous? Experiment with different spices! Cajun seasoning, smoked paprika, or even a dusting of Parmesan cheese can take your yucca fries to the next level.
So there you have it! Savour Concierge's foolproof recipe for crispy, crunchy yucca fries. Gather your family around the table, dip into your favorite sauce, and let the taste of Southern Vermont take you on a culinary adventure. Enjoy!
Love this recipe? Share your own variations and photos of your crispy yucca fries by tagging us on social media @SavourConcierge! We can't wait to see your culinary creations!
