Golden, fried, pillowy perfection: Yuca Frita con Mojo might be one of the world’s best snacks.
Like almost all of my Cuban recipes, this one originates from my partner’s family. One of our favorite possessions is the cookbook of Cuban food that his mom made him way back in the day. It is my trove of secrets! But the way it’s written is very homestyle – add a little of this, add a lot of that – and what we have endeavored to do is to nail down just WHAT the correct amounts are.
So just what is yuca? Yuca (aka cassava) is a starchy tuber, somewhat similar to a potato, common to the cuisine of many Latin American, Asian and African countries. It is NOT the same as YUCCA found growing in the American southwest- isn’t that obnoxious? For more information on what yuca is, how to find it, and how to use it, click here.
I have a few pro-tips when working with yuca. First of all, you always need to peel it – the skin contains cyanide and is poisonous unless cooked thoroughly. With that in mind, make sure you dispose of your peels away from curious pets or children! Just not down the garbage disposal- the skin is very tough and fibrous and may cause damage.
Second, underneath the brown peel you may see a purplish layer of flesh. Remove this to the best of your ability as well. While not dangerous, it will separate during boiling and be stringy and tough.
This recipe uses my Cuban mojo sauce, one of the first recipes I posted here at Stovetop Diplomat. All of the ingredients in this sauce should look standard with the possible exception of one – sour orange juice. Sour oranges are a big part of Cuban cuisine but can be difficult to find in the US outside of Florida. Fortunately, many Hispanic grocers sell bottled sour orange marinades, which is what I often use. You can also make a reasonable substitute out of equal parts lime juice and orange juice. Click here to find out more about how to find this ingredient and how to substitute it if necessary!
I also want to highlight the resting time on the mojo- for best results you really need to let it rest for AT LEAST two hours. Preferably overnight. Let those flavors get to know each other. Like any good relationship, they only make each better with time. And make sure to use the highest quality olive oil you can – it’s one of the main flavors, so don’t skimp.
As written, this recipe is meant to be eaten at once. But in my personal life, if I’ve taken the time to deal with one yucca root, I probably am going to do at least one more at the same time. Fortunately, yuca freezes excellently! You can find detailed instructions here.
Looking for more delicious Cuban recipes? Try my authentic Cuban Picadillo (LINK), chicken fricasse (LINK) or Frijoles Negros recipes (LINK).
Yuca Frita con Mojo
Ingredients
For Mojo:
- 1/4 cup sour orange juice
- 1/4 cup high quality olive oil
- 4 cloves minced garlic (about 1 packed tbsp)
- 1/4 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp salt
- dash of pepper
For Yuca:
- 1 yuca root (about 1.5 lbs)
- canola or other neutral frying oil
Instructions
Make Mojo:
- At least 2 hours before you plan to eat, or preferably the day before, mix all of the mojo ingredients together in a small bowl. Cover and place in the refrigerator until ready to use.
Prepare Yuca:
- Generously salt a large pot of water, as you would when cooking pasta. Bring to a boil.
- Using your sturdiest potato peeler, remove all of the yuca's brown peel and any purplish flesh you may find underneath. Cut into 2-3 large chunks.
- Boil for 40-45 minutes, topping off the water as necessary. You'll know your yuca is done when it is fork-tender and has separated into individual pieces.
- Use a slotted spoon to remove yuca from water and place on a baking pan to cool. When it reaches a workable temperature, finish separating the individual pieces from each other and from the reedy core in the middle. They should separate fairly naturally into individual pieces, and it's ok for them to be asymmetrical. Dispose of the core.
Fry Yuca and Finish:
- Pour about an inch of canola (or other neutrally flavored frying oil) into the bottom of a dutch oven, cast iron, or other heavy-bottomed pot. Heat until extremely hot - you want your oil to be about 375 degrees. If your oil is hot enough, it will bubble very vigorously when you add the yuca.
- Fry in batches of 5-8 pieces, depending on size, making sure not to overcrowd the pot. Turn occasionally, frying until a deep, beautiful gold; about 8-11 minutes. I always find it takes longer to achieve this color than I think it should, so be patient!
- Remove from oil and drain on paper towels. Repeat these steps with the remaining batches of yuca pieces.
- After you have fried all of the yuca, place in a large serving bowl and pour mojo sauce over the top. Serve immediately.
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