Fried Yucca a la Tivoli

Fried Yucca a la Tivoli Recipe - Vegetarian Dish from Panama

Region / culture: Panama | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Fried Yucca a la Tivoli is a delicious and crispy dish that is perfect as a side or snack. The yucca is boiled until tender, sliced into thick pieces, and then fried until golden brown. This recipe is easy to make and is sure to be a hit with your family and friends.

History

Fried yucca is a popular dish in many Latin American countries, including Colombia, Venezuela, and Brazil. Yucca, also known as cassava, is a starchy root vegetable that is commonly used in traditional dishes. The Tivoli style of fried yucca adds a unique twist to this classic recipe, making it even more flavorful and delicious.

Ingredients

1 lb (454 g) yucca
1.5 cups water
1 tbsp salt
1.5 cups oil

How to prepare

Peel the yucca, cut it into pieces, and wash it thoroughly.
Boil the yucca until it is tender.
Let the yucca cool.
Slice the yucca as thick as desired, lengthwise, like French fries.
Fry the yucca in hot oil until it turns golden brown.
Salt the yucca and serve it hot.

Variations

Add spices such as garlic powder, paprika, or cayenne pepper for extra flavor.
Serve the fried yucca with a dipping sauce such as aioli, salsa, or chimichurri.
Top the fried yucca with grated cheese, chopped herbs, or a squeeze of lime juice for a fresh twist.

Cooking Tips & Tricks

Make sure to peel and wash the yucca thoroughly before cooking to remove any dirt or debris.

- Boil the yucca until it is fork-tender, but be careful not to overcook it as it can become mushy.

- When frying the yucca, make sure the oil is hot enough to ensure a crispy exterior.

- Season the fried yucca with salt immediately after frying to enhance the flavor.

Serving Suggestions

Fried yucca a la Tivoli can be served as a side dish with grilled meats, seafood, or vegetables. It can also be enjoyed on its own as a tasty snack.

Cooking Techniques

Boil the yucca until tender before frying to ensure a crispy exterior and a soft interior.

- Fry the yucca in hot oil to achieve a golden brown color and a crunchy texture.

Ingredient Substitutions

If yucca is not available, you can use potatoes or sweet potatoes as a substitute.

- Olive oil or vegetable oil can be used for frying instead of the recommended oil.

Make Ahead Tips

You can boil the yucca in advance and store it in the refrigerator until ready to fry.

- Fried yucca can be reheated in the oven or air fryer for a few minutes to regain its crispiness.

Presentation Ideas

Serve the fried yucca on a platter with a sprinkle of fresh herbs for a colorful presentation. - Arrange the fried yucca in a basket or bowl for a casual and inviting look.

Pairing Recommendations

Fried yucca pairs well with grilled meats such as steak, chicken, or pork.

- Serve fried yucca with a side of coleslaw, salad, or rice for a complete meal.

Storage and Reheating Instructions

Store any leftover fried yucca in an airtight container in the refrigerator for up to 2 days.

- Reheat the fried yucca in the oven or air fryer at 350°F (180°C) for 5-10 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of fried yucca contains approximately 250 calories.

Carbohydrates

Each serving of fried yucca contains approximately 30 grams of carbohydrates.

Fats

Each serving of fried yucca contains approximately 15 grams of fats.

Proteins

Each serving of fried yucca contains approximately 2 grams of proteins.

Vitamins and minerals

Yucca is a good source of vitamin C, vitamin B6, and potassium.

Alergens

This recipe may contain allergens such as gluten if cross-contamination occurs during preparation.

Summary

Fried yucca is a delicious and nutritious dish that is high in carbohydrates and fats. It is also a good source of vitamins and minerals, making it a healthy choice for a side dish or snack.

Summary

Fried Yucca a la Tivoli is a delicious and crispy dish that is easy to make and perfect as a side or snack. With its unique flavor and texture, this recipe is sure to become a favorite in your household. Enjoy the crispy goodness of fried yucca a la Tivoli today!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Fried Yucca a la Tivoli. It was a warm summer day, and I found myself wandering through the bustling streets of Rome, Italy. The smell of fresh pasta and herbs wafted through the air, enticing me to explore the local markets and eateries.

As I roamed the streets, I stumbled upon a quaint little restaurant called Trattoria Tivoli. The owner, a kind and elderly Italian woman named Signora Maria, welcomed me with open arms and a warm smile. She invited me to sit at a small table by the window, where I could watch the world go by as I enjoyed a delicious meal.

I perused the menu, trying to decide what to order. My eyes landed on a dish called Fried Yucca a la Tivoli. Intrigued by the unique name, I decided to give it a try. When the dish arrived at my table, I was immediately struck by the golden-brown yucca fries, perfectly crispy on the outside and soft on the inside. The aroma of garlic and herbs filled the air, making my mouth water in anticipation.

I took my first bite, and my taste buds exploded with flavor. The yucca was perfectly seasoned, with just the right amount of salt and pepper. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

After finishing my meal, I approached Signora Maria and asked her if she would be willing to share her recipe with me. She smiled warmly and agreed, inviting me to come back the next day to learn how to make Fried Yucca a la Tivoli in her kitchen.

The next day, I arrived at Trattoria Tivoli with a notebook and pen in hand, ready to learn the secrets of Signora Maria's famous dish. She greeted me with a hug and led me into her bustling kitchen, where pots and pans sizzled on the stove and the scent of garlic and herbs filled the air.

Signora Maria began by showing me how to peel and cut the yucca into thick fries. She explained that yucca, a starchy root vegetable native to South America, was a staple in Italian cuisine and could be prepared in a variety of ways. She showed me how to boil the yucca until it was tender, then fry it in hot oil until it was golden and crispy.

As the yucca fries cooked, Signora Maria taught me how to make the seasoning blend that would give them their delicious flavor. She combined garlic, rosemary, thyme, and a pinch of red pepper flakes, grinding them together in a mortar and pestle until they formed a fragrant paste.

Once the yucca fries were golden and crispy, Signora Maria tossed them in the seasoning blend, coating them evenly in the aromatic mixture. She served them on a simple white plate, garnished with a sprinkle of fresh parsley and a squeeze of lemon juice.

I eagerly took a bite of the Fried Yucca a la Tivoli, savoring the crispy exterior and the soft, buttery interior. The flavors danced on my palate, each bite more delicious than the last. Signora Maria beamed with pride as I complimented her on the dish, grateful for her generosity in sharing her recipe with me.

I returned home with a full belly and a heart overflowing with gratitude. I couldn't wait to share the recipe for Fried Yucca a la Tivoli with my friends and family, passing on the knowledge and tradition that Signora Maria had so generously shared with me.

And so, whenever I make Fried Yucca a la Tivoli in my own kitchen, I think back to that warm summer day in Rome, grateful for the chance encounter that led me to discover this delicious dish. It serves as a reminder of the power of food to bring people together, to create memories, and to connect us to our roots and traditions. And for that, I will always be thankful. Grazie, Signora Maria, for sharing your love of food and your passion for cooking with me.