Yuca Frita con Curtido

Name: Yuca Frita con Curtido
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 3 lbs cassava root, peeled and cut into 3-inch batons; 4 cups vegetable oil (for frying); 1 tsp salt; 4 cups green cabbage, thinly shredded; 1 carrot, thinly shredded; 1/2 cup white vinegar; 1/2 onion, thinly sliced; 1/2 tsp dried oregano; 1/4 tsp cumin; 1/2 tsp salt (for curtido)

Crispy fried cassava root served with tangy pickled cabbage slaw. A beloved street food and appetizer with a satisfying contrast of textures.

40 minEasyServes 4280 cal/serving

SalvadoranAppetizerStovetopStandard

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Ingredients

3 lbs cassava root, peeled and cut into 3-inch batons
4 cups vegetable oil (for frying)
1 tsp salt
4 cups green cabbage, thinly shredded
1 carrot, thinly shredded
1/2 cup white vinegar
1/2 onion, thinly sliced
1/2 tsp dried oregano
1/4 tsp cumin
1/2 tsp salt (for curtido)

Instructions

1

Bring a large pot of salted water to boil. Add 3 lbs peeled and cut into 3-inch batons cassava root and cook for 15 to 20 minutes until tender but still firm. Drain well and pat dry with paper towels.
2

Heat 4 cups vegetable oil (for frying) in a deep skillet to 375°F. Working in batches, fry cassava for 3 to 4 minutes per side until golden and crispy. Transfer to paper towels and season with 1 tsp salt.
3

While the cassava cooks, prepare the curtido. Combine 4 cups thinly shredded green cabbage, 1 thinly shredded carrot, and 1/2 thinly sliced onion in a bowl.
4

In a small saucepan, heat 1/2 cup white vinegar with 1/2 tsp dried oregano, 1/4 tsp cumin, and 1/2 tsp salt (for curtido) until warm. Pour over the cabbage mixture and stir well.
5

Let curtido sit for 5 minutes to soften slightly. Serve warm fried cassava alongside the cool, tangy curtido.

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Questions

How long does Yuca Frita con Curtido take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 1 (20 minutes): "Add 3 lbs peeled and cut into 3-inch batons cassava root and cook for 15 to 20 minutes until tender but still firm."

How hot should the oil be for Yuca Frita con Curtido?

For Yuca Frita con Curtido, the frying oil is held at 375 F (about 190 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Yuca Frita con Curtido look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until golden and crispy.

Why pat it dry first in Yuca Frita con Curtido?

Step 1 reads: "Drain well and pat dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

How long does Yuca Frita con Curtido keep?

Refrigerate what is left of Yuca Frita con Curtido within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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