Fried yucca

La yucca has long been one of the most important goods cultivated by the original people of America, since this tuber is responsible for providing both health benefits, medicinal cures, raw material for the manufacture of other products for personal and commercial use, as well as multiple recipes based on their use.

We will talk about the latter today, since apart from being a component of rudimentary use, the yucca it is also a ingredients which is used for the preparation of rich and even eccentric dishes on the coasts and mountains where its plant is being born.

One of these dishes is the one that the recipe will show below, where the ease and sweetness they are just two common words that will describe how interesting the preparation is. This is called Fried yucca, a delight and delicacy for all, and a sought after area in large and small restaurants around the world.

Fried Yuca Recipe

Ingredients

• 2 yuccas or cassava
• Salt to taste
• 500 ml oil

Additional utensils

• Cutting board
• Deep pot
• Frying pan or cauldron
• Dish towel
• Tongs
• Knife
• Shallow or deep plate
• Absorbent paper or napkins
• Sieve or strainer

Preparation

1. Take the yucca roots and wash them with plenty of water until the skin is clean and free of dirt
2. Dry them with a cloth and remove another Impureza that the water has not disappeared
3. Be ready to peel them, since its skin has no gastronomic value and has certain levels of toxicity
4. Once peeled proceed to cut the yucca. For this, take a sharp knife next to the cutting board. Make a first cut through half of the ingredient and then cut pieces from its sides between 6 to 7 cm long by 2 wide. Make sure not to leave the fibrous part cassava within the cuts to be used, since this part is very uncomfortable to digest and chew
5. Being stung, wash each piece again and if any central strand of the yucca has remained, remove it with your hands
6. Fit each piece inside a pot with enough water so that it covers the ingredient. Over high heat place them to cook and add salt, this is so that they soften before being fried. Let cook for 25 minutes
7. Prick the pieces with a knife and when you find them soft, turn on the heat, remove the pot and drain them inside a colander inmediatamente. Be aware that the cassava is not oversewn or weak, as this will increase the level of difficulty when frying each piece or it will simply not serve to continue the recipe.
8. In a skillet, add abundant oil and let it heat to medium heat.
9. When it is very fiery, gently add strip by strip of yucca and fry for 5 to 10 minutes. Move them constantly so that they brown all over their faces
10. As each piece has been gilded drain them on a plate and absorbent paper to remove the remaining oil
11. Let them cool a little and serve with some cheese or with the sauces of your choice. In addition, you can integrate them as an accompaniment to a main dish or as a garnish

Advice and suggestions

Preparing this dish is not a complicated task, since its ingredients and cooking procedures are simple, practical and all culminate in the creation of a rich and nutritious snacks or side.

However, we must not get carried away by the subtlety of its preparation to miss some important points of its elaboration, such as washing and rinsing the tuber well until the manner and dedication of chopping each piece, which are small details but add success and flavor to the dish.

Given this, so that you do not forget the details to follow, we present a series of suggestions and recommendations so that, in addition to being up-to-date with each movement, you are the interpreter of the best recipe based on this product. Some of them are:

• When buying cassava, always choose the one that is not "green" this means the one that is mature enough or that it has completed its full growth cycle. Also, be aware if the yucca has a lot of root inside and if so, look for another that is found to the minimum of paluda
• When you go to peel the yucca be sure to remove all the shell, it includes an outer layer of color brown or pinkish and another thicker layer White that requires strength and precision to remove
• Chop into chunks long and thick so that they do not completely disintegrate when cooked
• Do not cook the yuca for too long as it will overdo it in mildness. If it reaches this point of weakness, it will not work for the recipe. With 20 to 25 minutes let the yucca boil, it will be perfect
• When frying the pieces, be sure that do not drip water or that they are very humidas it can make a few drops of hot oil fly all over the place
• Use sunflower or olive oil for a lower rate of calories contributed by it
• If it is not possible to find cassava within your country, use cassava family roots that are fibrous. Do not use potatoes or juices with this recipe, since the preparation and the steps to follow vary depending on the root to be manipulated
• Accompany the fried yuccas with cold sauces, sweet corn, minced sausage or meat. Also distribute them as appetizers or entrees before the main course or as a side dish

Nutritional contribution

This dish includes only one ingredient which provides and distributes a unique number of ingredients throughout the body. components and minerals that contribute to the maintenance and formation of muscles as well as bones and cartilage.

In the same sense, cassava provides vitamin C and B complex for the immune system, it has fiber which reduces appetite, benefits the digestive system, fights constipation, provides gluten-free almond and it is rich in other vitamins such as K, B1 B2 and B5, as well as a nutritional aid in the following way:

• Energy 160 Kcal
• Proteins 3.2 gr
• Fat 0.4 gr
• Carbohydrates 26.9 gr

History

La yucca is a shrub-type plant belongs to the family of the euphorbiaceae Widely cultivated in America, Africa and Oceania for its roots with high food value starches.

This is a food first discovered more than 4000 years in Southamerica. This specimen is also called as manioc, aipim, guacamote, lumu, casaba or scientifically as Esculenta Manihot, according to its geographical position and is considered regardless of its name as a tuber.

Also, this is a root that has achieved great popularity worldwide due to its nutritional properties similar to that of the potato and its multiple functionalities in the kitchen and within the gastronomy of various countries, especially Peru.