Forget French fries. For us Dominicans, yuca frita is our groove. You'll love these yuca fries, perfectly salted and golden, crispy on the outside, creamy and soft inside.

– yuca (cassava), (yuca), peeled – salt, (plus coarse salt to sprinkle later) – oil for frying, (peanut, or corn or canola oil)


Step 1:

Cut the yuca into French-fries-sized sticks.

Step 2:

Place the yuca in a large bowl, and pour enough water to cover it (about 1½ quarts of water [1.5 liters]). Add the 2 teaspoons of salt. Stir to dissolve the salt, and let it rest for half an hour. Drain the water. Pat the yuca dry with a paper towel.

Step 3:

To fry the yuca, heat the oil over medium-high heat in a small pan or saucepan (so there's enough oil to deep-fry the yuca). Fry the yuca sticks in small batches until they turn golden brown (be careful with splatters). Rest on a paper towel to absorb excess oil.

Step 4:

Sprinkle with salt, and serve right away.

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