Yuca is a great replacement for white potatoes because it has a similar starch content, with a higher fiber content to keep your blood sugar stable for much longer, and avoid energy crashes.
Pair these “fries” with a garlic dipping sauce for added antimicrobial benefits – you won’t even miss the potatoes!
Yuca “Fries” with Garlic-Lime Sauce
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 1 lb 454.00 g frozen yuca pieces don't thaw or use fresh yuca - only frozen!
- 1/4 cup 60.00 ml lime juice
- 1 tbsp 14.79 ml apple cider vinegar
- 1 white onion grated into approximately 2 Tbsp
- 1 cloves garlic grated
- 1/2 tsp 2.46 ml sea salt
- coconut oil for frying
Instructions
- Preheat a large pot filled with water over high heat. Once water begins to boil, add yuca and cook yuca pieces in pot until cooked through and fork-tender, approximately 15-20 minutes (do not overcook and test every few minutes to make sure they do not get mushy).
- In a large cast iron skillet, heat coconut oil or other fat of your choice (lard, tallow, etc) over medium-high heat so that oil is about ½ inch up the side of the skillet.
- Drain yuca from water and cut out fibrous center of each yuca piece. Then cut yuca into french fry-shaped pieces, about 2 inches in length. Pat dry on a paper towel.
- Place the yuca fries in the preheated oil in batches and let cook for about 2-4 minutes on each side until browned. Remove from pan and place on paper towel to drain excess oil.
- In a small bowl, mix together the lime juice, raw apple cider vinegar, and pinch of salt until combined. Using a small microplane, grate onion and garlic into lime juice and vinegar mixture. Stir to combine.
- To eat, dip slightly cooled down yuca fries in the lime-garlic sauce.
