Yield: 1 servings
Measure | Ingredient |
---|---|
2½ pounds | Fresh yuca; (cassava, available |
\N \N | ; at most Hispanic |
\N \N | ; produce markets), |
\N \N | ; cut into 4-inch |
\N \N | ; sections |
\N \N | Vegetable oil for deep frying |
1 tablespoon | Chili powder |
¾ teaspoon | Salt |
\N \N | A pinch of cayenne |
With a paring knife make a ⅛-inch deep slit down the length of each yuca section and with the aid of the knife pry off the brown and the white layers. In a food processor fitted with the 1-mm. slicing disk slice the yuca crosswise. In a kettle heat 1-½ inches of the oil to 375F. on a deep-fat thermometer. Separating the yuca slices, drop them, 1 at a time, into the oil and fry them in batches, turning them, for 1 to 2 minutes, or until they are pale golden, transferring them as they are fried to paper towels to drain. In a small bowl stir together the chili powder, the salt, and the cayenne and in a large bowl toss the chips with the spice mixture.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.