Yuca frita is such a staple in the Salvadoran cuisine. It is a snack mostly sold in the afternoon, close to dinner time. It is cassava root that is cooked in water and then fried. If cut in small pieces, it could be like cassava fries.
Simple ingredients
Cassava root
Water
Salt
Oil
How to make Yuca frita (step by step)
- Cut cassava root in small pieces. Peal it as it shows in video. This step actually is the hardest for me. Be careful to use a sharp knife, but handle with extra care. Cassava can be hard when is uncooked thus the difficulty to cut and peal.
- Place cassava in the electric pressure cooker using the trivet.
- Add water and set manual to 20 minutes.
- Let it rest -natural release for five to ten minutes.
- In a pan over medium heat, add oil and then the cassava.
- Fry pieces of cassava (yuca) flipping to ensure all sides get fried.
- Place them in a bowl with paper towel to take the extra oil out.
- Serve warm with toppings like chicharron or pepesca (olominas). You can serve only with pickle cabbage (curtido) as well and it’s great!
How to serve
Serve warm with other toppings like curtido, chicharrones, olominas, and homemade tomato sauce if you like.
How to store
Store in the fridge for about three days. Reheat before serving.
