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Fried Yucca (Cassava) Costa Rican Style

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Skin the yuca using a potato peeler or a knife. | 2. Cut the yuca into 2-3 inch chunks and then cut those chunks in half. | 3. Boil the yuca until it is just soft enough to poke with a fork. Don't over boil or let it sit in the hot water or it will become to soft and wont fry. | 4. There is a very indigestible stringy part in the middle, be sure to take that out if its visible. | 5. Cut the half chunks into smaller fry-shaped pieces. | 6. Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking. | 7. Add salt and dip in ketchup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yucca root 1 - - - -
    butter 2 -3 tablespoons 0.0 0.0 0.0 0.0
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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