Yuca Fries with Green Olive Tapenade 3


Yuca Fries with Green Olive Tapenade
Yuca Fries introduced to me through South American and Caribbean traditions turn out to be the ideal companion food for an Italian Green Olive Tapenade!
Author:
Recipe type: Appetiser
Serves: 2-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large Yuca, peeled and cut to Home-Fry size
  • 2 tablespoons Bacon Grease
Instructions
  1. Peel the Yuca and slice it into thick "french fry" shapes; each should be about 1 inch thick.
  2. In a large pot, boil the yuca fries for about 5 minutes. These should be "fork soft" when finished.
  3. As the water is boiling, start heating up the bacon grease in a pan.
  4. Carefully remove the fries from the water using tongs, and add them to the now-hot pan.
  5. Move the yuca fries around constantly for the first minute, or so, to ensure that they don't stick to the bottom of the pan.
  6. Cook on medium-high heat, or about 6-7 out of 10 for 2-3 minutes.
  7. After 2-3 minutes, flip them to a new side.
  8. Keep rotating sides every 2-3 minutes until the fries are golden-brown on each side.
  9. Now serve and enjoy!
Notes
Note: if they're too thin, they'll fall apart while boiling (step 2).
Note: don't forget to move them around a bit each time you cook a new side. You don't want these to stick to the pan.

 

YucaFriesAndTapenade1

UPC’s Yuca Fries with Green Olive Tapenade

Making dips, tapenade, mushroom dips, glazes, salsas, and every other kind of flavor-adding food is fun, and mostly easy (though the mushroom dips can be quite challenging!). I really enjoy putting together a dip or salsa with this or that flavor! I did a peach salsa a while ago and served it in two versions: a spicy version, and a mild version (yes, I’ll do the recipe for this soon too). Sometimes, we get so focused on the salsa, or other dip, that we forget to pay attention to what we’re going to use to dip with. This is just as important, in most cases, as the dip itself. They’re two pieces of the same meal, and should be considered equally, and carefully. Today’s recipe, Yuca Frita or Yuca Fries, is one of the excellent Paleo friendly root vegetables that we can use for dipping. And it’s quite tasty in it’s own right.

UPC’s Yuca Fries and Green Olive Tapenade; What you’ll need:

  • YucaFriesAndTapenade-YucaGreen Olive Tapenade
  • 1 large Yuca, peeled and cut to Home-Fry size
  • 2 tablespoons Bacon Grease

Serves: 2-6 (depending on how small your Home-Fry cut is)
Cook and Prep time: 25 minutes

Note: These are typically cut into quite thick “french fries” shapes. They can be split into thinner “chips” after they’ve been fried; then the un-cooked surface would need to be fried as well. This is a good way to make “Yuca Chips” for dipping and parties.

1. Peel the Yuca and slice it into thick “french fry” shapes; each should be about 1 inch thick.
Note: if they’re too thin, they’ll fall apart while boiling (step 2).

2. In a large pot, boil the yuca fries for about 5 minutes. These should be “fork soft” when finished.

YucaFriesAndTapenade-Boiling

3. As the water is boiling, start heating up the bacon grease in a pan.

4. Carefully remove the fries from the water using tongs, and add them to the now-hot pan.

YucaFriesAndTapenade-Frying

5. Move the yuca fries around constantly for the first minute, or so, to ensure that they don’t stick to the bottom of the pan.

6. Cook on medium-high heat, or about 6-7 out of 10 for 2-3 minutes.

7. After 2-3 minutes, flip them to a new side.

YucaFriesAndTapenade-Fried

8. Keep rotating sides every 2-3 minutes until the fries are golden-brown on each side.
Note: don’t forget to move them around a bit each time you cook a new side. You don’t want these to stick to the pan.

Now serve and enjoy!

Extra Steps for “Yuca Chips”:

9. Remove the fries from the pan and let them cool for 5 minutes on a plate.

10. Slice each fry in half (or thirds if your fries are extra thick) so that each “chip” is about 1 cm thick; or slightly smaller than most pencils.
You should end up with two pieces (or three if your fries were extra thick); one which is very similar to a plank of wood, while the other is still a “french fry” shape, but much smaller than before.
Note: You don’t want these too thin; they don’t have a lot of structural integrity.

11. Add the “chips” back into the pan, and cook the new uncooked side.
Note: don’t forget to move them around frequently when cooking the new side!

YucaFriesAndTapenade

Questions:

  • What other things do you use to dip with?
  • Do you ever go out of your way to make something like Yuca Fries (or Yuca Chips)?
  • Now that you’ve seen these, what kind of dip would you make specifically to compliment Yuca Fries?