Recipes › Picayuca
Picayuca
Crispy fried cassava seasoned with chili flakes or Frank's RedHot. The french fry in a tropical, spicy version.
- Heat:
2/5 - Time:
- 45 min
- Servings:
- 4 people
- Category:
- Snack
Ingredients
- 600 g yuca (cassava)
- Olive oil
- Salt and black pepper
- Chili flakes or Frank's RedHot sauce (or a chopped fresh red chili, or sriracha)
Steps
- Peel the yuca, cut it into thick batons and remove the woody fiber in the center.
- Boil it in salted water for 12 to 15 minutes, until tender but not falling apart.
- Drain it and let it dry well: the less steam left, the more it will crunch.
- Toss it with oil, salt and pepper and spread it on a tray without crowding the batons.
- Bake at 220 degrees for about 25 minutes, turning them halfway, until golden and crisp.
- Right out of the oven, sprinkle chili flakes or drizzle them with Frank’s RedHot sauce.