Pollo Tropical Fried Yuca
Ingredients
- Yuca:
- 2 pounds yuca fresh or frozen
- 6 cups water
- 2 tablespoons salt for boiling
- Vegetable oil for frying
- 1 teaspoon salt for seasoning
- ½ teaspoon garlic powder optional
- Cilantro Garlic Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons cilantro chopped
- 2 cloves garlic minced
- 1 tablespoon lime juice
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep yuca: Peel fresh yuca or thaw frozen. Cut into 3-4 inch sections, then into wedges. Remove woody center core.
- Boil: Bring 6 cups salted water to boil. Add yuca, simmer 20-25 minutes until tender but firm.
- Drain and dry: Drain well. Spread on towels to cool and dry completely, 10-15 minutes.
- Heat oil: Heat oil to 350°F in deep fryer or heavy pot (3-4 inches deep).
- Fry: Working in batches, fry yuca 5-7 minutes until deep golden and crispy. Don't overcrowd.
- Drain: Remove with slotted spoon. Drain on paper towels.
- Season: Immediately sprinkle with salt and garlic powder while hot.
- Make sauce: Whisk all sauce ingredients until smooth. Refrigerate until serving.
- Serve: Serve hot yuca with cilantro garlic sauce for dipping.
Notes
- Remove woody core—too tough to eat
- Dry completely—prevents oil splatter
- Maintain 350°F—key to crispy texture
- Don't overcrowd—fry in small batches
- Season while hot—helps salt stick
- Serve immediately—best fresh and crispy
- Frozen yuca works perfectly
- Store sauce 5 days refrigerated