Yuca Fries with Chimichurri
My first introduction to yuca was a covert side dish prepared by my mother-in-law. This Spanish fried goodness was something she whipped together with a simple chimichurri sauce and served with roasted chicken. I hadn’t had chimichurri since I was a child at my godparents’ house. I remember it being served with a whole roasted pig among other food treasures. Tasting the chimichurri, I was immediately transported back to that fond memory of “food exposure” and I was in love all over again. But, what was more curious was this golden fried god-rod called yuca. Hot out of the oil and salted….wow! A new food nirvana! Roasted chicken be damned! I wanted to clear this plate of yuca! I seriously did…
Yuca, or cassava, is a very fibrous and starchy root. A protective layer of wax surrounds the outer skin as you will find when you go to purchase it. It is therefore important to thoroughly remove the outer skin and secondary fibrous layers in order to enjoy it properly. The preparation of boiling then frying creates a dreamy, creamy inside and a crunchy salty outside. This is the magic of yuca fries! And one of the best tools for the job is the “Y”-shaped peeler. I was first introduced to this tool in culinary school and I loved it so much, I haven’t looked back. Simple tools, simple ingredients, simply amazing dishes! There’s another freeby!
My husband, being aware of my “chow-wow” factor, has made this for me several times over the years. Each time, I have devoured it like a starving imbecile…it is like my catnip. I cannot get enough! Recently, my husband prepared it again and needless to say, I did my damage to the plate, leaving little for anyone else. What makes this recipe even more spectacular is my own version of the classic chimichurri sauce. No matter how many times I’ve tasted a traditional chimichurri I always come back to my own version because it works for me. Chimichurri is like the curries of Indian cuisine. Everyone has their version with claims of being the best. I can assure you, my chimichurri is truly the best! Now, I am so very excited to share this one with you and hope you will find these golden god-rods as amazing as I do! Enjoy!
Yuca Fries with Chimichurri
Equipment
- Stock Pot
- Fryer or heavy duty skillet for frying
- Slotted spoon
- Chef's knife
- Cutting Board
- Paper towels
Ingredients
For the Yuca
- 3 lbs yuca root peeled and cut into steak fries
- 1 gallon water salted for boiling
- 4 cups canola oil for frying
- 3 tbsp Kosher salt use after frying yuca
For the Chimichurri
- 1 bunch cilantro washed and roughly chopped
- 5 each garlic cloves finely minced
- 1 tsp red chili flakes
- 1/4 cup Seasoned rice vinegar plus 2 tablespoons
- 1 each lime juiced
Instructions
- Gather ingredients. Bring salted water in stock pot to a boil.
- Peel the waxy outer layer and the secondary white, fibrous layer of the yuca root.
- Cut yuca into steak fry size sticks; roughly 1 1/2 inches by 3 inches.
- Add yuca fries to salted, boiling water and cook for 15-20 minutes or until yuca is tender but not falling apart. Some outer layers may come off during this first
- While yuca is cooking in boiling water, prepare the chimichurri sauce using the remaining 5 ingredients (use more or less chili flake based on your heat preference). Set aside.
- Once yuca is tender, remove from water and drain on paper towels. Heat up oil to prepare yuca for frying. Ensure the yuca is dried very well to avoid oil splashes.
- Add yuca fries to hot oil one at a time. Fry until golden, about 5-7 minutes. Remove immediately to paper towels to drain and sprinkle with Kosher salt.
- Prepare presentation dish. Stack yuca or use a cup to serve yuca in. Sprinkle with chimichurri sauce and serve extra on the side for dipping. These can also be served plain.
Notes
These yuca fries are perfect for grilled meats, burgers and roasted chicken. The chimichurri sauce is also a perfect marinade for grilled meats as well as a lovely dipping sauce for fried seafood, chicken and of course, YUCA FRIES!