Dec 12 Fried Yuca with Curtido

Ingredients

• Fried Yuca:

  • 6 cups (1.5 L) water
  • 1 tsp (5 mL) minced garlic
  • 3/4 tsp (4 mL) salt
  • 1 lb (500 g) frozen yuca
  • Canola oil for frying

• Curtido (Salvadoran cabbage salad):

  • 3 cups (750 mL) shredded cabbage
  • 1/4 cup (60 mL) shredded carrot
  • 2 tbsp (30 mL) chopped green onion
  • Lemon juice
  • Salt and pepper to taste

Directions

Fried Yuca:
In a stockpot set over medium-high heat, bring water, minced garlic and salt to a boil. Add yuca and boil until soft, approximately 20 minutes. Drain yuca and refrigerate overnight. In a large skillet set over medium-high heat, add enough canola oil to fill pan by 1 1/2″ (4 cm). Deep fry yuca in batches until golden brown. Drain on paper towels and serve warm.

Curtido:
In a bowl, mix cabbage, carrot and green onion; add lemon juice to taste. Season with
salt and pepper. Serve yuca with curtido (or your favourite salad) along with slices of cucumber and tomato.

Serves 4 – 6

Credit: Sonia Valdes of La Fiesta Cafecito and Bakery