Yuca Frita

Ingredients

• 2 pounds yuca (cassava) – peeled and cut into 3-inch lengths, then into 0.75-inch-thick batons
• 3 quarts water
• 1 tablespoon kosher salt
• 2 quarts vegetable oil
• curtido (Salvadoran cabbage slaw) – for serving
• salsa roja (Salvadoran tomato sauce) – for serving
• lime wedges – for serving

Instructions

1. Trim the yuca: cut off the ends, slice into 3-inch lengths, score the skin lengthwise, and pry off the thick brown peel and pink layer beneath. Cut each piece into 0.75-inch-thick batons and rinse to remove surface starch.
2. In a large pot, combine the yuca, water, and 2 teaspoons of the kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender but not falling apart, 15–25 minutes; a knife should slide in with slight resistance and the edges should remain intact.
3. Drain well, then remove and discard any woody core running through the center pieces. Spread the yuca on a sheet pan to steam-dry until surface moisture evaporates, about 10 minutes (or chill 20–30 minutes to firm up).
4. Pour the vegetable oil into a deep, heavy pot to a depth of about 2 inches and heat to 350°F over medium-high heat.
5. Fry the yuca in batches without crowding, turning occasionally, until golden and crisp on the edges, 3–5 minutes per batch. Maintain the oil at 340–360°F.
6. Transfer to a rack or paper-towel-lined tray and immediately season with the remaining kosher salt.
7. Serve hot with curtido and salsa roja, with lime wedges alongside for squeezing.