Yuquitas fritas — cassava fries
Boiled cassava fried until golden outside and tender inside.
Active time30 min
Cooking40 min
Total1 h 15 minResting : 15 min
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Ingredients
- 2 cups of sunflower oil
- 1 tbsp salt
- 1000 g fresh sweet cassava
Preparation
Peel the cassava carefully, removing all the skin. Put in a saucepan of boiling water with the salt. Cook partially covered for about 30 min, until the flesh splits and is tender when pierced with a knife.
1 tbsp salt1000 g fresh sweet cassava- knife
- chopping board
- saucepan with lid
Drain and discard the cooking water. Leave to drain for 10 min. Split the pieces, remove the tough central fibre and cut into sticks. Dry thoroughly to avoid oil splashes.
- colander
- knife
- chopping board
- clean kitchen towel
Heat the oil in a deep frying pan. Lower the dry sticks in small batches using a slotted spoon. Fry until golden for 3–5 min per side. Drain and leave for about 5 min before serving.
2 cups of sunflower oil- frying pan
- slotted spoon
- colander
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration