Dish of Fried Yucca Wedges
(click to enlarge)

Fried Yuca Wedges


Brazil   -   Aipim Frito
Makes:
Effort:
Sched:
DoAhead:  		 1 #
***
2 hrs
Hours		 An excellent appetizer or snack, a lot less oily than French Fries - and without all that splattering while frying! See also Serving.

2
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Yuca Root (1)  
Oil for fry
Salt (2)
-- Serve With
Dip(s) (4)
Prep   -   (1 hr - 25 min work)
  1. Peel YUCA to remove wax coating, skin, and all color from under the skin. A sturdy "Y" shaped vegetable peeler is what you need, the traditional side peeler doesn't work well. If there are any soft spots, cut them out.
  2. Cut Yuca into the lengths you want your sticks to be, usually 3 to 4 inches.
  3. Place Yuca segments into a pot with water to cover well. Bring to a boil over highest heat, then simmer until they begin to split, plus a few minutes. Take them out and cool them.
Run   -   (55 min - 30 min work)
  1. Place Oil in a kadhai, wok or other suitable deep fry container. Bring up to about 375°F/190°C. Fry Wedges in modest size batches for 1-1/2 Minutes Only.
  2. Scoop out with you spider, drain on a rack and let cool.
  3. As close as you can to serving time, bring Oil back to 375°F/190°C. Fry Wedges in modest size batches until lightly browned. They will darken a little as they rest.
  4. Scoop out with you spider and drain on a rack.
  5. While still warm, tumble with very fine Salt (see Salt).
  6. Serve, warm or at room temperature, with dip of your choice, see Serving and Dips.
NOTES:

  1. Yuca:

      [Cassava, Manioc, Tapioca root]   2 pounds of Yuca Root will yield about 1 pound of fried wedges. Yuca is sold in any market serving a Tropical or Subtropical ethnicity. It is heavily waxed to prevent drying out, but is still highly perishable. Buy from a market with fast turnover, check there are no soft spots, and buy a spare as they can fool you. As it ages, Yuca gets purple streaks in the flesh. For details see our Cassava / Manioc / Yuca page.

  2. Salt:

      I run regular sea salt crystals in my spice grinder so the powder adheres to the Yuca Wedges better.

  3. Serving:

      These are best served immediately, but are OK for a an hour or two. Then they become leathery and hard to eat. Fortunately, they can be re-crisped in a 350°F/177°C oven for about 25 min.

  4. Dips:

      Use a dip that is not watery so it sticks to the sticks. Here are a few suitable Brazilian dips, but non-brazilian dips can also be used.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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