Boiled yuca with mojo (MO-ho) is a Cuban staple. But the starchy tuber tastes even better when crisped up like French fries. I like to brown the yuca fries in a hot oven to shave calories and skip the hassle of deep-frying. Parboiling and chilling the yuca helps it brown better in the oven, as does preheating the baking sheet.

Recipe by Oxmoor House March 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
59 mins
total:
9 hrs 29 mins
Yield:
Serves 6 (serving size: 8 fries and 1 tablespoon mojo sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel yuca, and cut into 48 (3 x 1/2-inch) sticks; discard any tough fibers from yuca. Place yuca and 1/2 teaspoon salt in a large saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium, and cook 25 minutes. Drain; cool completely. Cover and chill 8 hours or up to 3 days.

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  • Preheat oven to 450°.

  • Place a large baking sheet in oven. Remove yuca sticks from refrigerator; let stand at room temperature 20 minutes. Pat dry with paper towels. Coat yuca sticks with cooking spray, and arrange in a single layer on preheated pan.

  • Bake at 450° for 12 to 15 minutes or until golden brown on bottom. Turn sticks over, and bake an additional 12 to 15 minutes or until golden brown on bottom.

  • While yuca sticks cook, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add onion, cumin, and garlic; sauté 2 minutes or until golden. Add broth and juices; bring to boil, and cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt and pepper.

  • Remove yuca sticks from oven; toss with remaining 1/4 teaspoon salt and parsley. Serve with mojo sauce for dipping.

Source

Cooking Light Global Kitchen

Nutrition Facts

173 calories; fat 7.4g; saturated fat 1.1g; mono fat 5.2g; poly fat 0.8g; protein 1.3g; carbohydrates 26g; fiber 1.4g; cholesterol 0.1mg; iron 0.4mg; sodium 250mg; calcium 22mg.
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