Yucca is a staple in many South American homes and is often served instead of potatoes.
Serves 4 to 6
3 pounds yucca, cut into 3-inch pieces and peeled (see note)
8 cups water
5 tablespoons salt, divided, plus more for sprinkling
2 bay leaves
2 cloves garlic
1 teaspoon fresh lemon juice
1 tablespoon paprika
2 teaspoons cayenne pepper
1 1/2 quarts peanut oil
In a 3- or 4-quart pot on medium heat, combine the yucca, water, 3 tablespoons of the salt, the bay leaves, garlic and lemon juice. Bring to a boil, reduce to a simmer, cover and cook for 20 to 25 minutes or until the yucca is tender throughout (the cooking time for different pieces may vary).
While the yucca is cooking, prepare a bowl of ice water. Using a slotted spoon, transfer the cooked yucca to the ice water to cool, then transfer to a plate or cookie sheet lined with paper towels to drain. Cut each piece of yucca in half lengthwise and use a paring knife to remove the fiber in the center. Cut the cooked yucca into French fry shapes, 3 inches long by 3/4-inch wide.
In a small bowl, combine the remaining 2 tablespoons of salt with the paprika and cayenne pepper. Sprinkle the yucca with the salt mixture.
In a medium sauté pan or a deep fryer, preheat the oil to 370°F. Fry the yucca in batches until golden brown. Remove to a plate or baking sheet lined with paper towels and immediately sprinkle with salt.
Note:
To peel yucca, place each 3-inch piece on a cutting board with the cut side down and use a sharp knife to cut away the bark and pink skin underneath. Alternately, slip a knife under the skin and use the knife to loosen and pull off the skin and bark.