Who doesn’t love something fried? That’s how I first got turned on to yuca, and now I cook it regularly. It is a starchy tuber, similar in texture to a potato, and is served with a lovely garlicky orange dipping sauce. —Deeanna Dickey, Denver, Colorado
Yuca Frita con Mojo
Updated on Jun. 27, 2023
Yuca Frita con Mojo
Prep Time
15 min
Cook Time
30 min
Yield
6 servings
Ingredients
- MOJO:
- 1/4 cup sour orange marinade
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- FRIES:
- 1-1/2 pounds yuca or cassava root, peeled, cored and cut into 3-inch pieces
- 1 teaspoon salt
- Oil for frying
Directions
- In a small bowl, whisk the mojo ingredients. Refrigerate, covered, at least 2 hours or overnight.
- Place yuca and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until fork-tender, 20-25 minutes. Drain and pat yuca pieces dry.
- In a deep skillet, heat 1 in. oil to 375°. Fry yuca, a few pieces at a time, until golden brown, 8-10 minutes. Drain on paper towels. Serve immediately with dipping sauce, or toss to coat in sauce if desired.
Nutrition Facts
3/4 cup yuca with 5 teaspoons sauce: 344 calories, 18g fat (2g saturated fat), 0 cholesterol, 154mg sodium, 45g carbohydrate (3g sugars, 2g fiber), 2g protein.
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