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Ingredients
- 2 x yuccas
- 1 c. white vinegar
- 3 Tbsp. kosher salt (divided)
- 1/2 tsp granulated garlic
- 1 tsp pimenton (imported Spanish smoked paprika) or possibly chipotle pwdr or possibly grnd warm chili pwdr
- 3 c. vegetable oil
Directions
- Cut off and throw away the last inch off the tips of the yucca. Using a heavy knife, cut the yucca into lengthwise halves. Using a sharp paring knife or possibly a potato peeler, pare the yucca of its outer brown skin and inner, pink-colored layer till only the white flesh is left. Place peeled yucca in water while preparing so which it doesn't darken.
- Cut each yucca half into four lengthwise spears and then cut away and throw away the fibrous inner core. In a large pot, bring 1 gallon (four qts) water, vinegar and 2 Tbsp. salt to a boil. Add in yucca spears and boil 20 min, or possibly till tender when pierced with a fork.
- Have ready a large bowl of ice mixed with water. With a slotted spoon or possibly skimmer, scoop the yucca from the boiling water and transfer directly into the ice water. This will encourage the yucca spears to spread open on their inner sides, creating a creamier texture. Cover and chill cooked yucca spears for up to 1 day, till ready to fry or possibly mash.
- Combine remaining 1 Tbsp. salt, garlic and pimenton and set aside.
- In a wok, heat oil until shimmering. Add in about 6 spears of yucca so which there is plenty of bubbling oil surrounding them. Fry till golden and crisp, about 10 min, turning so spears cook proportionately. Scoop from oil, drain on paper towels and continue frying remaining spears in batches. Drain the yucca and transfer to a bowl. Sprinkle with reserved salt mix, toss together to combine and serve immediately.
- Note: Once fried, liquid removed and seasoned, yucca can be refrigerated, covered, for up to 1 day, and reheated in a single layer on a baking sheet in a 400-degree oven.
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