Healthy Yuca Fries

These are not just ordinary fries. These are Healthy Yuca Fries, because instead of being deep-fried they are roasted. All the flavor is still there, but those extra inches to your waistline are kept at bay.
By Denise Browning

I love yuca — also known as cassava or manioc… yes, I love it even more than potatoes! This is why our recipe for today is yuca fries.

Healthy Yuca Fries -- Loaded with flavor without expanding your waist line.

Healthy Yuca Fries
 
These are not just ordinary fries. These are Healthy Yuca Fries, because instead of being deep-fried they are roasted. All the flavor is still there, but those extra inches to your waistline are kept at bay.
Author:
Recipe Type: Side
Serves: 2-4
Ingredients
  • 2 medium fresh yuca/cassava or 6 frozen yuca sections
  • Olive oil
  • Salt & pepper to taste
  • A pinch of dried cilantro leaves (or your favorite dried herbs)
  • Fresh lime juice
Instructions
  1. Preheat oven to 425º F (about 218º C).
  2. A) If you are using fresh yuca/cassava, peel the tough, waxy brown skin and also the pinkish-purplish layer under the brown skin. Cut into three-inch sections, place in a pot with enough tap water to cover, and let boil over medium-high heat for 10-15 minutes or until fork-tender and the ends start to split open a little bit.
  3. B) If you are using frozen yuca/cassava, since it is already peeled and divided into sections, place in a pot with enough tap water to cover, and let boil over medium-high heat for about 15 minutes or until fork-tender and the ends start to split open a little bit3. Remove from water using a slotted spoon and drain on paper towels. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stick that runs through the middle.
  4. Then, cut them into sticks (or into the desired shape), distribute them in a single layer onto a baking sheet, drizzle with olive oil, and season with salt, pepper, and dried cilantro. Bake for about 20 minutes, turning once. Fries are done when they are crispy on the outside and still soft on the inside. Season with more salt & pepper, if desired. Squeeze a little fresh lime juice over them. Serve with ketchup, Jalapeño-Lime Aioli, or your favorite dipping sauce.

Denise Browning

Denise Browning is a native Brazilian foodie, trained Chef, cooking instructor, restaurant menu/recipe developer, and former lawyer. She is also the author of From Brazil To You - a blog that features Brazilian, fusion, and international dish recipes, stories, and photography of Brazil. Her writing has appeared in Cia Brasil Magazine, while her photography is frequently featured on Foodgawker, TasteSpotting, and Foodepix. She lives in Texas with her American husband and two children.

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