Latin Fries, por favor.

Of course, the most popularly known are the French Fries, which aren’t really French, but I digress. In Panama, we eat tons of Yuca Frita (Fried Yuca). Sometimes they look like steak fries, or they may be chuncks of yuca. Regardless of how they’re cut, they’re delicious.

Check out this post for help picking and peeling the yuca. Once you’ve peeled the yuca, all you need to do is parboil it before frying.

In a medium pan, bring water to a boil and add 1 tablespoon of salt. Then add the yuca, you don’t need to cut them to the size desired at this time. Allow it cook at a medium boil for about 8 minutes or until you’re able to pierce the flesh with a knife.

Remove from the water, drain and allow it cool before frying. Cut the yuca to the desired size. Heat up enough oil to deep fry the pieces, the oil’s temperature should be at 400°. Fry the yuca until golden brown, remove from the fryer and  shake off excess oil. At this point you can reason with a little coarse salt.

Serve warm.