Description
This air fried yuca is crispy on the outside and fluffy on the inside. Serve it as a side dish, just like you would roasted potatoes.
Ingredients
Scale
For the Yuca
- 2 medium yuca stalks (about 2 1/4 pounds)* (see note below)
- 2 teaspoons fine sea salt, plus more for sprinkling
- 2 tablespoons neutral oil, like avocado or refined coconut
For the Cilantro Relish*
- 1 1/2 packed cups cilantro with tender stems, minced
- 1 medium garlic clove, grated or crushed
- 2 tablespoons lime juice (from about 1 lime)
- 1 tablespoon olive oil
- Fine sea salt + black pepper, to taste
Instructions
- Using a sharp knife, cut each yuca stalk into 2 or 3 pieces*. Working with 1 piece at a time, stand it upright on a flat side, and carefully slice off the skin, turning the piece as you go. Cut the peeled pieces lengthwise into 4 batons to reveal a light beige, woody core (you may not see it, but it is there). Slice away a thin piece of the core and discard it. Cut yuca into 1-inch chunks.
- Place in a pot with 2 teaspoons salt and add enough water to cover by about 1 inch. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the yuca can be pierced with a knife but still has some resistance, about 10 minutes. Drain, transfer back to the pot, and set aside for a few minutes to dry out a bit.
- Preheat the air fryer to 400ºF.
- Drizzle yuca with 2 tablespoons oil and sprinkle lightly with salt. Toss to coat evenly and transfer half to the air fryer basket. Arrange in a single layer and cook until deeply golden and crispy, about 12 minutes.
- Transfer the crispy yuca to a serving plate and cook the second batch the same way.
- Meanwhile, make the relish by mixing together all the relish ingredients in a small bowl.
- Drizzle the relish on the yuca and serve immediately.
Notes
- If you can’t find fresh yuca, look for it in the frozen vegetables aisle. Frozen yuca is also great for when you’re feeling lazy, since it’s already peeled and chopped.
- When you cut into yuca, it should be firm and white, and have a neutral smell. If you detect soft spots, browning, or a strong rancid smell, the yuca has gone bad and should be discarded.
- If you prefer a creamy sauce, make this mayo-based one or this cilantro cashew cream.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 306
- Sodium: 70 mg
- Fat: 7.1 g
- Carbohydrates: 54 g
- Fiber: 4.7 g
- Protein: 6.5 g
