Yuca is an ancient ingredient for us, and one of our favorite ways to serve it is as yuca frita (fried cassava), perfect as a side dish to grilled meats, or as an appetizer.
If you are looking to two ingredients that speak of the history of Dominican food it has to be yuca (cassava) and batata (sweet potatoes), and those two, along with tostones are our favorite fries.
Yuca is probably the most important ingredient in our kitchen bequeathed to us by our pre-Columbian ancestors. It is our luck that these roots, which grow easily on our island, have remained an important part of our culinary culture.
Frying, however, came with the Spaniards, so yuca was not consumed this way by the Tainos.
Yuca (cassava in English) is an edible tuberous plant, native to America, and that grows in the tropics.
Cassava tolerates poor soil and drought fairly well, which makes it an ideal crop for resource-poor populations. It is very rich in carbohydrates but poor in protein. The bitter variety of cassava is fairly toxic when not prepared correctly. But fear not, this variety is rarely available commercially nowadays.
Good cassava once cooked is very tender, with a rich buttery taste. It can be served for breakfast, lunch or dinner and goes well with nearly any dish in our cuisine. We have many recipes for you to try yuca.
About this recipe
These simple fritters are usually found in frituras, the humble neighborhood food stands, served as side dishes, but also as appetizers in fancier restaurants. You can also serve them to accompany your meat dishes.
Served with a dip is a fantastic appetizer.
[Recipe + Video] Yuca Frita (Cassava Fries)
- 1 lb [0.45 kg] of cassava, (yuca), peeled
- 1 teaspoon of salt
- 3 cups of oil for frying
- Cut: Cut the yuca into French-fries-sized sticks.
- Salt: Mix water and salt. Soak the cassava in 4 cups of salted water for half an hour. Remove the yuca from the water. Discard the water. Pat the yuca dry with a paper towel.
- Fry: Heat the oil over medium fire. Fry cassava until it turns golden brown (be careful with splatters). Rest on a paper towel to absorb excess oil.
- Serving: Serve alongside BBQ meats, or with a dip as an appetizer