Yuca Frita con Curtido
Crispy fried cassava root served with tangy pickled cabbage slaw. A beloved street food and appetizer with a satisfying contrast of textures.
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
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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.
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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.
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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.
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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.
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5
Let curtido sit for 5 minutes to soften slightly. Serve warm fried cassava alongside the cool, tangy curtido.