Low Sodium Crispy Fried Yucca
Transform your side dish game with this irresistible Low Sodium Crispy Fried Yucca recipe! Perfectly golden and crunchy on the outside with a tender, fluffy center, this dish turns the humble cassava root into a flavor-packed delight. Boiled to perfection and then fried with a blend of garlic powder, smoked paprika, and black pepper, these yucca wedges deliver bold, smoky notes without the need for excessive salt. A touch of fresh lime juice and a sprinkle of parsley add a zesty finishing touch, making it a standout low-sodium option for any meal. Whether you're looking for a unique appetizer or an alluring side dish, this recipe is easy to prepare and sure to impress. Serve it hot, and pair it with your favorite dips or enjoy it as-is for a healthier, guilt-free indulgence.
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Ingredients
- 2 pounds yucca (cassava)
- 8 cups water
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 whole lime
- 2 tablespoons fresh parsley
Directions
Step 1
Begin by peeling the yucca, cutting off both ends, and splitting the yucca root into 3-inch sections. Cut each section in half lengthwise to remove the fibrous core.
Step 2
Rinse the yucca pieces under cold water to remove any dirt or debris. Then place them in a large pot with the 8 cups of water.
Step 3
Bring the pot of water to a boil, and allow the yucca to cook for about 15-20 minutes or until the yucca becomes tender but not mushy. It should be easily pierced by a fork.
Step 4
Once cooked, drain the yucca and pat dry with paper towels. Allow it to cool slightly, then slice each piece into wedges.
Step 5
In a small bowl, mix the garlic powder, ground black pepper, and smoked paprika together. Sprinkle this seasoning mixture over the yucca wedges, ensuring each piece is evenly coated.
Step 6
Heat a large skillet over medium-high heat and add the unsalted butter and olive oil. Swirl them together to coat the pan.
Step 7
Once the butter is melted and the oil is hot, gently place the seasoned yucca wedges in the skillet. Fry them in batches, making sure not to overcrowd the pan.
Step 8
Fry each batch for approximately 4-5 minutes on each side or until the yucca becomes golden brown and crispy.
Step 9
Remove the fried yucca from the skillet and place them on a plate lined with paper towels to soak up any excess oil.
Step 10
Cut the lime in half and squeeze the juice over the fried yucca just before serving.
Step 11
Garnish with freshly chopped parsley and enjoy your low sodium crispy fried yucca while it’s hot.
Nutrition Facts
| Serving size | (2963.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1946.9 |
| Total Fat 55.1g | 0% |
| Saturated Fat 19.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 62mg | 0% |
| Sodium 198.3mg | 0% |
| Total Carbohydrate 356.8g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 16.8g | |
| Protein 14.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.1mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 2662.1mg | 0% |
Source of Calories