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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips. Active time: 30 min Start to finish: 30 min Ingredients:
2 to 2 1/2 lb fresh yuca (cassava), trimmed |
about 7 cups vegetable oil |
kosher salt for sprinkling |
Directions:
1. Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.
2. Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.
3. While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.
4. Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt.
5. Cooks' note: ·Yuca chips can be made 3 days ahead and kept in an airtight container at room temperature.
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