Reviewed: Jan. 28, 2013

Here are some alternatives: 1. Prior to frying, pressure cook the yuca fries for about 4-5 minutes on high pressure. Pressure cook as you would cut potatoes. 2. We used the entire yuca tuber (after peeling), including the core and it was just fine!

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Reviewer:

cliffr

Reviewed: Jan. 26, 2012

These are EXCELLENT. My wife is Peruvian by birth, and she introduced me to yucca. Only the adventurous need try it, because it its NOT potatoes. One taste though, and I bet you'll like it :-)

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Reviewer:

Shane

Reviewed: Dec. 11, 2011

I made these but i steamed mine before frying and they tasted super crispy and soft like pollo tropical yummy

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3 users found this review helpful

Reviewer:

yani42

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Reviewed: Dec. 30, 2010

These fries were very good and so easy to make, thanks for the idea.

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8 users found this review helpful

Reviewer:

Rose

Cooking Level: Intermediate

Home Town: Asheboro, North Carolina, USA

Reviewed: Nov. 25, 2010

Very yummy!!Serve with ketchup and mayo mix, as dipping sauce and even better!!!

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7 users found this review helpful

Reviewer:

Cheeks

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Nov. 11, 2010

Yuca is awesome. But, you don't have to fry it or boil it! Prepare the Yuca the same way in 4" wedges and then steam it until it is almost fully cooked. Then dip the steamed Yucas in a solution of fresh squeezed lime, salt (go lightly), onion powder, garlic powder, or chopped fresh garlic, chipotle chile powder, etc... (whatever you think tastes good) and then broil them real quick on a cookie sheet using no oil. Once browned flip them over and brown the other side. They will end up soft on the inside and crispy on the outside. Yumm... and no fried oils! Heart Healthy! Plant Strong! PS. Somebody stated that they eat the skin. Everything I have ever read states that the skin is toxic.

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26 users found this review helpful

Reviewer:

scarney

Reviewed: Oct. 21, 2010

Excellent! I prefer garlic salt so I always add that instead of plain salt

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3 users found this review helpful

Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Oct. 19, 2010

I boiled and then baked. They came out nice and crispy. I also added onion powder, garlic powder, salt & pepper. Something was missing but I think it was the dipping sauce

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Reviewer:

anjie

Reviewed: Jun. 21, 2010

Yummy! I had these in a New Orleans restaurant (RioMar) with a hanger steak and chimichuri sauce; it was fabulous. I want it all the time now. And yes, add salt and garlic to the fries after frying - you won't regret it!

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Reviewer:

cookin

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Apr. 21, 2010

I don't have a deep fryer so I fried them in a skillet instead - it upped the cooking to time to about 10 minutes per batch. It's tough to see the fibrous core after you've boiled them so I cut out whatver I thought was that. They came out very good...a little tough but still very tasty. We sprinkled salt on them after removing them from the oil and served with sour cream.

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