If you have never heard of a yucca root you are probably not alone. I once ate these in a restaurant in Manhattan and I had to know what they were, I did my research so I can now share them with you! Also known as cassava, yucca has a white starchy flesh which in my opinion tastes a lot like a potato with a bit of a chestnut flavor. Yucca or cassava is often used in African and Asian countries, and is therefore usually readily available in Chinese fruit stores, but is often stocked in major supermarkets as well.
- 3 to 4 yucca -
- Oil for frying -
- Kosher salt for sprinkling -
1. Bring to a boil a large pot of salted water. Peel and cut yucca into generous wedges. Cook for 8 to 10 minutes. Drain well off the tough brown skin and pat dry.
2. In a large pot, preheat oil to 375°F. Fry yucca in batches until golden brown on the outside. Drain on paper towel to absorb extra oil. Sprinkle with kosher salt. Serve immediately.
NOTE: A woody core runs along the root's center. It should be removed or cut away when it’s cut open.
Yucca (cassava) should be stored in the refrigerator for no more than 4 or 5 days after purchasing it.