Yuca Frita

Method

Peel the yuca root with a sharp knife, removing the thick brown skin and pink layer underneath until only the white flesh remains. Cut the yuca into batons approximately 7cm long and 1cm thick, similar to chips. Soak the cut yuca in cold salted water for 20 minutes, then drain and pat completely dry with kitchen paper. Heat the vegetable oil to 180°C in a deep heavy-bottomed pan or fryer. Carefully add the yuca batons in batches, avoiding overcrowding, and fry for 8-10 minutes until golden brown and crispy. Remove with a slotted spoon, drain on kitchen paper, and season generously with sea salt whilst still hot. Serve immediately with mojo criollo sauce or garlic and lime aioli.