Serves: 4• Time: 20 minutes, plus 1 hour 30 minutes soaking
Yuca goes by many names in Brazil: manioc, cassava, tapioca, and more. Not to be confused with the English yucca, this root is starchy, and it’s a staple across the country. Various preparations of the vegetable form an important component of national dishes. Here, it’s turned into crunchy fries seasoned with the churrasco spice mix from the Brazil Box.
- 1 lb. fresh or frozen yuca root (or white yams)
- 1 qt. canola oil
- Churrasco Salt (recipe here)
1. Slice the yuca root into long strips. Transfer to a large bowl, cover with cold water, and let rest 1 hour 30 minutes to reduce the starchiness.
2. Heat the oil in a heavy cast-iron skillet over moderate-high heat until the temperature reaches 370°F.
3. Drain the yuca and pat dry with a paper towel or clean dishcloth. Working in batches and with tongs, carefully transfer the yuca strips into the hot oil and fry until lightly golden, about 5 minutes. Transfer the fries to a paper towel-lined plate to drain. Season with Churrasco Salt and serve warm or at room temperature.
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