Sunday, March 6, 2011

A different side dish recipe

Yuca is a shrub native to South America. It is grown for its edible root that is high in carbohydrates (considered one of the largest high-carb food sources in the world). Yuca, as a regional vegetable, its preparation has created several culinary dishes ranging from savory to sweet. It must be properly cooked to eliminate any toxic substances (boiling or steaming it is recommended). Yuca can be cooked in a range of ways. The soft-boiled root can substitute for boiled potatoes in many dishes. It is served to complement meat meals, or made into purées, dumplings, soups, and stews. Deep fried after boiling it, can replace fried potatoes to make a meal a little more intercultural.


2 lb fresh or frozen yuca
1 cup buttermilk
1 cup Panko bread crumbs
Vegetable oil
1 teaspoon of salt
 ¼ teaspoon Tabasco sauce

 1. In a large pot, cover the yuca with water, add salt and bring to a boil. Reduce the heat to medium low and cook about 15 to 20 minutes or until tender.
 2. Remove the yuca from the water and pat dry with paper towels. Cut the cooked yuca into ½ – inch strips. Add Tabasco sauce to the buttermilk and mix well. Dip each piece in buttermilk mixture and then in Panko bread. Let them rest for a couple of minutes before frying. 
 3. Fill a large frying pan with enough vegetable oil heated to 350° F.  Place the yuca into the oil cautiously. Fry them until golden brown (about 6 minutes).
 4. Remove the yuca pieces from the oil and drain on paper towels and serve as side dish.  



Need to try it. I'm a Yuca fan-a-tic! ;)

Carlos said...

Fashion, you got to try this with Mojo Cubano or melted cheeses. This is a very serious crunchy bite!

The Breakfast Lover said...

Siempre veo la Yuka en el supermercado, y nunca se como cocinarla, esta parece una buena manera!
El roco del post anerior me ha encantado!


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