Yucca Root Fingerling Fries

There is a reason why I am keen to write about Yucca, a root vegetable, grown mainly in the warmer Caribbean Islands, Asia and Tropical Africa. I am currently visiting Kenya and was reminiscing with friends about our life way back when. Our conversations inevitably ended with food and our all time favourites. Yucca, also known as cassava in some countries and mohogo in Kenya topped the list.

This dense root with a thick, brown waxy skin is used in various ways and forms in the different countries. Fresh yucca has an irregular shape that looks like a thick stem of a tree. Once the outer thick skin is peeled, the dense creamy white flesh is then cut into chunks and either dried and ground to a fine powder or the flesh is cut into thick pieces which are then par boiled and cooked in various different ways.

The latter method is what I am accustomed to eating and here I share a simple recipe of cassava fingerling fries, with a squeeze of lemon juice, a sprinkling of salt and a dash of ground red chilli powder. Substitute them for sweet potato or regular French fries.

Yucca is now readily available in most Asian and South Asian stores in North America, fresh and frozen.
In order to keep my conscious clear, I have to fore warn you that these fries are extremely addictive!!

Recipe
 
Ingredients
1 Yucca root, fresh, approx 12-14 inches long
3 tsp.    salt
5-6 cups   water for boiling
2 cups oil, for frying
1 lemon, fresh squeezed
tsp.       salt, to taste
1/2 tsp.    red chillie powder,
 
Method

• With a sharp knife, trim the ends off, and cut the yucca into smaller 3 inch pieces.

• With the tip of the knife, make deep vertical gashes in the skin. This makes it easier to peel the yucca. Lift one edge of the skin and gently push the knife under the rest of the skin to lift the peel entirely.

• Repeat with all the other pieces and wash the peeled pieces in cold running water.

• In a large saucepan, place the peeled yucca chunks, water and 3 teaspoons of salt. The water should be an inch or so above the yucca chunks.

• Parboil on medium high heat for 15-20 minutes until just tender when pricked with a knife. It should be firm enough to slice easily.

• Drain and spray with some cold water to stop any further cooking.

• Set aside to cool.

• Cut the chunks first in half and then into long ½ inch fingers (like French fries).

• Heat oil in a wok, for approximately 7-8 minutes. Test that the oil is done by placing a bread cube in the oil. It will sizzle if the oil is hot enough.

• Very carefully, place a handful of the yucca fingers into the oil and cook for approximately 5 minutes until the fingers are a pale brown, crisp but soft on the inside.

• Remove from the oil with a slotted spoon and drain on a paper towel. Continue to cook all the other fingers.

• Sprinkle with the salt and red chillie powder, squeeze the lemon juice and serve warm. Tamarind chutney also makes a good dipping sauce.

Serves 6 people as a snack.

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