YUCA BITES
There may be people at your party who don't know whether they like yuca. They will for sure when they try these cheesy appetizers.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Cook yuca in saucepan of boiling water 25 to 30 min. or until tender; drain. Mash yuca; place in medium bowl. Add cheese, flour, baking powder and egg yolk; mix well.
- Beat egg white in small bowl with mixer on high speed until stiff peaks form. Gently stir into yuca mixture. Divide into 24 portions; roll each into log. Dip logs, 1 at a time, in cracker crumbs, turning to evenly coat.
- Heat oil in medium saucepan to 375ºF. Meanwhile, mix mayo and garlic until blended.
- Add yuca logs, in batches, to hot oil; cook 4 min. or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Serve warm with mayo mixture.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
YUCA FRITTERS (AREPITAS DE YUCA) RECIPE BY TASTY
One of our favorite ways to enjoy yuca is when it's fried. Crispy on the outside and soft on the inside, these fritters make for a fun and easy appetizer. Just be sure to use a sharp knife when cutting and slicing the yuca. So kiss your fries goodbye (for now), and give these fritters a try!
Provided by Betsy Carter
Categories Snacks
Time 30m
Yield 18 fritters
Number Of Ingredients 7
Steps:
- Using a sharp knife, stand each piece upright and carefully slice off the skin.
- Grate the yuca on the small holes of a box grater.
- Add the grated yuca to a large bowl, along with the softened butter, egg, sugar, anise seeds, and salt. Mix until thoroughly combined.
- In a high-walled skillet, heat the canola oil over medium-high heat until shimmering.
- Working in batches, scoop 2 tablespoons of the yuca mixture at a time into your hand and gently press into a ½-inch (1 ¼ cm)-thick fritter. Place on the edge of a metal spatula and carefully lower into the hot oil. Fry the fritters for about 2 minutes on each side, until golden brown. Transfer the fritters to a plate lined with paper towels to drain. Sprinkle lightly with salt.
- Serve the fritters warm.
- Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 19 grams, Fat 13 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
CUBAN-STYLE YUCA
Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.
Provided by Cocina JNOTS
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
- Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 43.4 g, Fat 9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 204 mg, Sugar 2.6 g
YUCCA FRIES WITH CHAMOY MAYO
At first I thought I'd use umeshiso paste to accompany this, but upon further research, I decided that chamoy would be better suited. This dish really benefits from the desiccating heat of an air fryer or convection oven.
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories side-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Add the yucca to an electric pressure cooker/air fryer combo and sprinkle with salt. Pour in 1 cup water. Cover with the lid and bring to high pressure, then cook for 10 minutes. Release the pressure according to the manufacturer's directions and prepare the machine as directed for air-fryer cooking.
- Spray the yucca with cooking spray. Sprinkle liberally with salt, then top with the air fryer lid and cook at 390 degrees F until the exterior is golden and crisp, about 15 minutes.
- Meanwhile, combine the mayonnaise, chamoy, lemon zest and black pepper to taste. This is your dipping sauce.
- Serve the fries with the chamoy mayo.
YUCCA FRIES
Steps:
- In medium Dutch oven heat oil to 350 degrees F.
- Place all spices in mixing bowl, and combine thoroughly.
- Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
- Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.
YUCA CON MOJO
Yuca is among the most commonly eaten viandas - the local word for starchy fruits and vegetables, such as plantain and taro - in Puerto Rico. It is the root of the cassava, an extraordinarily resilient plant that was the principal food of the Indigenous Taínos of the island. Among its many preparations, this is my favorite: boiled yuca doused in a garlicky citrus mojo dressing, my grandmother's recipe. She never wrote it down, but my mother had it deep in her memory, and we cooked it together for this version you see here. The mojo will keep for several weeks in the fridge, and is also delicious on crispy fried tostones, roasted vegetables and fish.
Provided by Von Diaz
Categories vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water and bring to a boil over high heat.
- Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.
- Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.
- Once water is at a rolling boil, add 1/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.
- Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.
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