Venezuelan Yuca Fries with Mojito

Natascha Brandt

Venezuelan Photographer

Based in Amsterdam, Netherlands

INGREDIENTS

Yuca Fries

1 kg yuca root, peeled and sliced into fries

2 cups vegetable oil, for frying

Mojito

½ onion, chopped

1 garlic clove, minced

70 g parsley, chopped

100 g coriander, chopped

½ cup vegetable oil

¹⁄³ cup white vinegar

¼ red bell pepper

Salt & pepper

METHOD

Yuca Fries

• In a large pot, bring water with a pinch of salt to a boil (enough water to cover the yuca). Cook yuca for about 20 min until it is tender.

• Remove the yuca from the water and pat dry with paper towels.

• In a large pan, heat vegetable oil over a high flame. Drop the yuca fries in the oil and let them cook until they turn golden brown.

• Move them to a paper towel to drain off excess oil. Season to taste with salt.

Mojito

• In a food processor, pulse all ingredients until well combined, about 2 min. Season with salt and pepper to taste.

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