Looks Weird, Taste’s Good!

Back in 2007 I was semi-living in Peru and everything I ate was out of this world! Including yucca. It tasted kinda-like a potato, just a little bit starchy-er. Margerie (our cook) fixed some up at least 3x a week and I loved it.

Fast forward to 2012 and I just re-found this delicious root vegetable that goes by Yucca.

I’ve seen Yucca at Safeway, Asian markets, and a few local Health Food type stores. Typical price is right around $1.25lb.

Here’s the details:

  • First cut the root in 1/2 then slice off the peel (be careful it’s more like bark).
  • Now split the 1/2 into 1/4′s then half the 1/4′s to be simliar size of steak fries.
  • Boil the Yucca in a pot full of water with a teaspoon of salt for 15-20min or until fork tender. (cooking time will vary if you choose to cut the Yucca thinner or ticker)
  • Once the Yucca is cooked, place a few pieces in a pan (heat on med-high) and fry (with coconut oil or bacon fat) on each side for 2-2.5 min each side or until golden brown.
  • Dip them in your favorite condiment(s) just like french fries.


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6 Responses to Looks Weird, Taste’s Good!

  1. Sheena March 30, 2012 at 2:03 am #

    Thank you, Andrew, for your wonderful blog! I just got your email! :)


  2. Luanne April 1, 2012 at 1:02 pm #

    Thank you Andrew for all you do for us celiacs!


  3. Janie April 1, 2012 at 1:52 pm #

    Thank you


  4. Katiane Mesquita April 6, 2012 at 1:45 am #

    In Brazil we have a lot of recipes with mandioca.
    Cakes, cookies, mashed… yummi


  5. Lisa April 16, 2012 at 12:35 am #

    Yucca is not cassava, fyi.

    I used to live in Africa (for 4 years) and cassava is called yuca (with one c) and is a different plant than yucca (with 2 c’s). Cassava is manioc, the source of tapioca and tapioca starch that is found in a lot of GF recipes. Cassava needs to be soaked before using b/c it contains trace amounts of cyanide (yikes!), so it’ not fried like yucca.

    Love fried yucca. It’s the best.


    Andrew Cordova Reply:

    Thanks for catching that.


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