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Fried manioc ready to be eaten...fantastic with very cold beer in the summer!! |
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Fried manioc ready to be eaten...fantastic with very cold beer in the summer!! |
Manioc, also known as yuca or cassava in Central America and the US, is a white starchy tuber with a delicate taste (my husband says fried manioc beats potatoes anytime). It has been a staple of the Brazilian Indians' diet for centuries, and it is from their language, Tupi, that we have the names mandioca (madi'og) and aipim (ai'pi) for the root and tapioca (tipi'og) for its starch. For fried manioc you can buy the frozen yuca from Costa Rica sold in Hispanic markets. It comes cut into rounds. Follow the package directions to cook the yuca, but cook only until tender (some brands will say 30 m. or more, but in reality it won't take longer than 10 m. Don't ask why!)
- 1 pound cooked yuca cut into 1/2 inch wedges
- 1 quart canola or peanut oil for frying
Just before serving fry the yuca in a deep fat fryer or in a skillet. When I use a skillet, I pour about 2 inches of oil. Fry the yuca in several batches until golden, about 2-3 minutes. Blot on paper towels and serve hot. My friend Steven Raichlen, a cookbook author and newspaper columnist from Miami, likes to sprinkle the fried yuca with onion or garlic salt
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| Manioc roots at the market. |