Fried yuca with lemon
Instructions:
- Yuca is a starchy root with tough, brown skin,
crisp, white flesh, and a mild flavor. It is also
known as cassava.
- 5 pounds yuca (about 6 yuca), peeled
- Peanut or canola oil, for frying
- 4 garlic cloves
- Coarse salt
- Lemon wedges, for serving
- Cut the yuca crosswise into 2-inch pieces. Cut each piece into 1/4- to 1/2-inch-thick strips. Cut out the tough core from the inner edge of each piece; discard the core. Transfer the yuca to a large saucepan. Cover with water by 2 inches. Bring to a boil. Cook until just soft and translucent, about 5 minutes. Drain, and pat dry.
- Heat 5 inches oil in a 4-quart heavy-bottomed saucepan over medium-high heat until it registers 360 F on a deep-fry thermometer. Fry the garlic until golden, about 1 minute. Discard the garlic. Working in batches of several strips, fry the yuca, turning once, until golden brown, about 4 minutes. Transfer to paper towels using a slotted spoon; let drain. Sprinkle with salt. Serve with lemon wedges.