Low Sodium Crispy Fried Yuca
Dive into the irresistible crunch of *Low Sodium Crispy Fried Yuca*, a healthier take on a classic Latin American comfort food. This recipe features tender yuca (also known as cassava) that is boiled to perfection with aromatic garlic before being fried to golden-brown crispiness in heart-healthy olive oil. A savory blend of smoked paprika and black pepper enhances the natural flavor of the yuca without relying on excess sodium, making it a guilt-free indulgence. Perfectly paired with a refreshing squeeze of lime, these crispy yuca fries are an excellent side dish, appetizer, or snack. With simple, wholesome ingredients and easy preparation, this low-sodium recipe delivers bold flavor and satisfying texture in every bite.
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Ingredients
- 2 pounds fresh yuca (cassava) root
- 10 cups water
- 4 whole garlic cloves
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 0.5 cup olive oil
- 4 pieces lime wedges
Directions
Step 1
Begin by peeling the yuca: Cut off both ends of the root, then cut the yuca into 3-inch pieces. Using a sharp knife, slice off the thick, waxy skin and the pinkish layer beneath it. Be sure to remove all the skin to avoid bitterness.
Step 2
Rinse the peeled yuca pieces thoroughly under cold running water to remove any dirt or debris.
Step 3
Place the yuca pieces in a large saucepan and cover with 10 cups of water. Add the garlic cloves to the water.
Step 4
Bring the water to a boil over medium-high heat. Once boiling, reduce heat to medium-low and let the yuca simmer for approximately 20 minutes, or until the yuca is tender but not falling apart. It should be easy to pierce with a fork.
Step 5
Carefully drain the yuca and set it aside to cool slightly.
Step 6
Once the yuca is cool enough to handle, remove the fibrous core from each piece. This is an inedible part that runs through the center of each yuca piece.
Step 7
Cut the cooked yuca into smaller wedges or sticks, resembling thick-cut fries.
Step 8
In a large frying pan, heat the olive oil over medium heat. Be sure the oil is hot enough by testing with a small piece of yuca; it should sizzle upon contact.
Step 9
Carefully add the yuca sticks to the hot oil, ensuring not to overcrowd the pan (you may need to do this in batches). Fry the yuca for about 5-7 minutes on each side or until they are golden brown and crispy.
Step 10
Remove the fried yuca from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Step 11
Season the yuca with ground black pepper and smoked paprika immediately after frying for best adherence.
Step 12
Serve the crispy fried yuca warm with lime wedges on the side for squeezing over just before eating.
Nutrition Facts
| Serving size | (3465.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2492.0 |
| Total Fat 114.9g | 0% |
| Saturated Fat 18.3g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 0mg | 0% |
| Sodium 205.3mg | 0% |
| Total Carbohydrate 353.8g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 15.9g | |
| Protein 13.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 325.9mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 2571.9mg | 0% |
Source of Calories