Mandioca Frita (Fried Yucca)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the yucca in a large pot and cover with water. Add the salt for boiling.

   Ca. 2 min.

2. 2

   Bring the water to a boil, then reduce heat and simmer until the yucca is tender but still firm, about 15-20 minutes. It should be easily pierced with a fork but not falling apart.

   Ca. 18 min.

   Kokkens note: Do not overcook the yucca, or it will become mushy when fried.

3. 3

   Drain the cooked yucca thoroughly and spread it out on a clean kitchen towel or paper towels to dry completely.

   Ca. 5 min.

   Kokkens note: Ensuring the yucca is dry will prevent oil splattering and promote crispiness.

4. 4

   In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer to achieve the ideal frying temperature.

5. 5

   Carefully add the dried yucca sticks to the hot oil in batches, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy yucca.

6. 6

   Fry each batch for 5-7 minutes, turning occasionally, until golden brown and crispy.

   Ca. 7 min.

7. 7

   Remove the fried yucca with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

8. 8

   Immediately season with salt for seasoning while still hot.

   Kokkens note: Salt adheres best to hot, freshly fried foods.

9. 9

   Repeat with remaining batches of yucca, adjusting oil temperature as needed.