Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds fresh yucca (cassava), peeled
- 1 teaspoon salt
- 1 teaspoon lemon juice
- Vegetable oil (for frying)
- Lime or lemon wedges (for garnish)
Directions
Cut cassava into 2-inch long rounds, then rinse. Or you can substitute frozen yucca. Put the yucca and enough cold water to cover, plus 2 inches, into a large saucepan. Add salt and lemon juice. Cover and bring to a rolling boil over medium-high heat, then lower the heat and boil until tender, about 25 minutes. Don't let it boil longer than this or it will become mushy.
Drain through a colander and allow the yucca to cool enough to be handled. Gently peel off any pinkish fibrous layers that may cling to the tuber. Cut the yucca into 3/4-inch wide wedges and remove the fibrous core with a paring knife, then discard. If the yucca is wet, dry thoroughly with paper towels.
Heat 2 inches vegetable oil in a large, deep skillet or deep fat fryer to 375 degrees F on a deep fat thermometer. Fry the yucca wedges, one third at a time, turning once, until light golden — about 5 minutes.
Transfer the fried yucca to a tray lined with paper towels to drain; sprinkle with salt or salt and ground dried red chile or paprika. Toss. Serve immediately with lime or lemon wedges, or with the accompaniment of your choice.
Category:Southwestern Recipes
Category:Southwestern Vegetarian