cassava

Learn How to Make Yuca Fries and give potatoes a break! These yuca fries are crispy on the outside and creamy and irresistible soft on the inside. Easy to make and perfect to share at a barbecue or party. 

How to Make Yuca Fries

lb fresh yuca ((cassava))

Salt to taste ((see notes))

Avocado Sauce (Guasacaca) to serve ((optional))

Cilantro Mojo to serve ((optional))

Cut off both ends of the yuca root. Then cut them into 3 to 4-inch rounds, depending on the length of the yuca.

Make a shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once you’re underneath the peel, you can work your thumbs down the length of the root, peeling the skin off.

CUT and PEEL:

Stovetop: Bring to boil a pot with plenty of water and salt.  Add the rounds to the boiling water. Cook for about 20 to 30 minutes, or until fork-tender. Drain and let it cool.

Instant Pot (pressure cooker): Place the yuca in the Instant Pot. Add enough water to cover the yuca and salt. Secure lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure for 10 minutes. When the time is complete, use the quick release to depressurize. Drain and let it cool.

COOK:

Cut yuca pieces in half and remove the inner root. Then cut into fingers.

Heat the oil in a large skillet or cast iron with oil up to ½ inch over medium-high heat until hot but not smoking. Fry the yuca fries in batches, turning once, until golden brown. Remove with a slotted spoon. Drain over paper towels.

FRY:

Fluffy, moist Paleo Cinnamon Cassava Muffins.  A delicious, healthy snack that's sweetened with dates, nut free and a kid favorite.

Cinnamon Cassava Muffins

cassava flour (87 grams)

Tbsp coconut flour (24 grams)

Medjool dates, pitted (about 60 grams)

eggs

cinnamon

tsp baking powder

salt

water (or nut milk)

Combine all ingredients, except water, in food processor.  Blend.

Place muffins in oven (middle rack) and bake at 350 degrees for 20 minutes.

Remove from oven and cool on cooling rack to room temperature.

Great recipe.  I substituted dates for monkfruit stevia and used 2 duck eggs, 1 chicken and almond milk.  The muffins came out fluffy and moist.  Can't wait to try it again with dates.  Thank you!

I sub the dates with 60 g of mashed banana and make these for my 15 mo old. She loves them! Just cook them a bit longer as the tops are still a little wet.

Thank you so much for this recipe! I’m on a very restrictive diet right now, so I used 25 drops of organic liquid stevia for the dates and therefore omitted the food processor. I also used a good , clean almond milk for the liquid. I LOVE smearing these with coconut butter. Such a great treat; thank you! I look forward to trying more of your recipes.

Pão de Quiejo - brasilianske osteboller - er en deilig liten snack laget av tapioka - et glutenfritt og stivelsesrikt mel av maniok (cassava). Server bollene varme rett fra ovnen, gjerne med litt god skinke.

Brasilianske osteboller

2,5 dl melk

ts salt

g smør

500 g tapiokamel

stk. egg

Kok opp melk, sm&oslash;r og salt i en vid kjele. L&oslash;ft av platen og visp inn tapiokamel. Flytt r&oslash;ren over i en kj&oslash;kkenmaskin og visp inn ett og ett egg p&aring; lav hastighet. Tilsett halvparten av osten. Du kan ogs&aring; r&oslash;re sammen deigen for h&aring;nd.

Dekk en stekeplate med bakepapir og bruk to skjeer til &aring; plassere deigen med god avstand p&aring; brettet. Dryss over resten av den revne osten.

Plasser brettet med bollene midt i ovnen og stek dem til de har hevet godt og er gylne, ca 20-25 minutter. Avkj&oslash;l litt p&aring; rist, og server dem varme eller lune, gjerne i f&oslash;lge med litt god skinke, eller som en av flere tapasretter.

Croquettes with sweet potatoes and cassava

cassava root peeled (medium size)

sweet potato peeled (medium size)

butter

chive

paprika

nutmeg

black pepper

bread crumbs

flour

Vegetable oil

Cut the cassava and sweet potatoes in big chunks.

Put them in a sauce pan and cover them with water.

Boil them until they are soft but still firm

Drain the water and mash them with a fork or potato masher

Add to the warm mashed potatoes the butter, chives, nutmeg, salt, pepper while mashing.

Make small balls with them and put them on a plate.

Put the flour, beaten egg, breadcrumbs with a dash of paprika in individual bowls.

Deep your balls in each of the bowl in this order: flour, egg, breadcrumbs.

They must be deep fried. Heat your oil. Make sure the oil is hot before putting them in order to avoid them soaking too much oil.

Your croquettes are ready when they turn gold brown. This shouldn’t take more than 2 min.

Place them on a paper towel to absorb excess oil.

https://www.youtube.com/watch?v=osbM9avuIWw

Have you ever heard of croquettes? They are small balls that are soft on the inside and crunchy on the outside. You can make them using any type of starch like potatoes, yams, cassava, sweet potatoes, etc. 

Full recipe on www.thebluefufu.com

Croquettes with sweet potatoes and cassava recipe

What is cassava or yuca? Find out everything you need to know about it, its health benefits, how to cook it properly, and much more, including its derivative tapioca.

How to Cook Cassava (Yuca)

oz cassava root (peeled,

water cassava

Peel the root properly and remove the outer layer. It is best to use a knife instead of a peeler because the outer layer is hard. I prefer to buy it peeled and frozen because most fo the time it doesn&#39;t require soaking. In this case, thaw it in the fridge overnight.

Slice it into small pieces.

Cover it with enough water and let it soak in the fridge for at least 4 days, replacing the water every day.

Add salt to enough water in a pot and boil the cassava root over medium-high heat for about 15-20 minutes, or until fork tender. The cooking time will depend on the size of the chunks.

Wait until the root is tender, and then throw away the water in which you boiled it.

Remove the woody fiber in the centera dn enjoy with butter if you want.

This Cobb Pasta Salad has all the goodies and no one will guess it’s paleo!  Bacon, eggs, tomatoes, green onions and avocados are tossed with grain free pasta and drizzled with dairy free ranch dressing.  A favorite for BBQ and picnic season, this salad is a great healthy side dish or a main course!

Paleo Cobb Pasta Salad {Grain Free, Dairy Free}

onion powder

garlic powder

tsp paprika (or smoked paprika)

chives

dill

lemon juice

Sea salt (to taste)

almond milk (to thin the dressing, if desired)

oz grain free pasta

Sea salt

bacon

eggs (hardboiled and quartered (**see notes for my method))

cherry tomatoes (sliced in half)

scallions

avocado (or two small, peeled and diced)

If using a store bought ranch dressing, skip this step.  Whisk together all ingredients in a medium bowl, tasting before seasoning with the salt.  Add drops of plain almond milk to make the dressing thinner, if desired.  Cover and place in the refrigerator until ready to use.

Ranch:

Have your bacon and eggs cooked and ready to go (see notes for my methods).

Cook the pasta according to package directions, drain, place in a large bowl.  Toss the pasta with 2 tablespoons of the ranch dressing.  Allow the pasta to cool for about 15-20 minutes while you prepare the remaining ingredients.

Add in the cooked and crumbled bacon, quartered eggs, tomatoes, sliced scallions, and avocado.

Drizzle as much of the remaining dressing over the salad as you like, toss, and season with salt and pepper, if desired.  Serve at room temperature or cooler.  Save leftovers in a tightly lidded container for up to two days.  Enjoy!

Salad:

Yuca Fries are very easy to prepare, they are immensely satisfying, with cotton soft melting interior and super crusty exterior. They are as good as potato fries but they have more character.

Oven-baked Yuca Fries

Yuca root (medium size)

tsp salt and black pepper

Tbsp Vegetable Oil

Peel the yuca cut through the middle, and remove the string-like fibrous inner core of the root.

Cut the Yuca into thick wedges about 1/2 to 3/4 inch thick rinse under cool water.

Place the yuca in a large pot and cover with enough water to almost submerge the yuca, season with salt and bring it to a boil about 10 to 15 minutes until it becomes tender but not falling apart.

Drain and place the cut yuca inside a large bowl, sprinkle some black pepper, and gently toss together.

Arrange the yuca on the baking tray large enough to ho hold them in one layer and brush generously with the oil.

Place in a 425F preheated oven until golden and crusty for 30 minutes turning halfway between.

Serve immediately alone, as a snack, or as a side dish with your favorite dip. Enjoy!

Baking Instructions

Heat some oil in a large skillet over medium-high heat until hot but not smoking.

Use a slotted spoon to gently put the boiled yucca inside the oil (don&#x27;t overcrowd the oil).

Fry till golden brown turning once in between. Remove from oil with the slotted spoon and drain over a paper towel.

Frying Instructions

This boiled yuca recipe (yuca hervida) from Costa Rica is a simple and versatile side dish and a staple ingredient in most Central American and Caribbean cuisine.

Boiled Yucca Recipe - Costa Rica

root,

water

Place all ingredients in your pot and bring...

Place all ingredients in your pot and bring to boil on high.

Reduce heat to medium-high and boil, covered for...

Reduce heat to medium-high and boil, covered for 35-45 minutes, or until yucca is tender but not falling apart.

The yucca will change in color from white...

The yucca will change in color from white to a light yellow.

Drain and serve as desired

Tender cassava and pickled onions create the perfect Cuban yuca con mojo!

Yuca Con Mojo

yuca

water (salted)

white vinegar

onion

olive oil

salt (or

black pepper (or to taste)

garlic

oregano

cumin

lime (juiced)

In a bowl, let onions and vinegar soak.

Bring water to a boil and add in yuca. Lower heat to medium high for a steady simmer and cook for 20-25 minutes, or until fork tender.

During the last ten minutes of the yuca cooking, heat oil in a medium pan over medium heat. Add in onions and reserve the vinegar. Cook onions for five minutes and add the remaining ingredients, including the reserved vinegar. Cook for an extra minute.

Drain the yuca once tender and immediately add the cooked onions with the sauce over the yuca. Gently toss to coat and serve.

"Snickers" Cinnamon Rolls are soft, fluffy, and amazingly gluten-like, plus decadently chocolate filled and peanut caramel frosted. Vegan and grain-free!

"Snickers" Cinnamon Rolls

cassava flour

psyllium husk powder*

date sugar**

baking powder

baking soda

pack instant yeast (2 teaspoons)

flax milk (or other plant milk)

coconut butter

date sugar

chocolate chips, melted coconut butter

cacao powder

peanuts, chopped

organic powdered sugar

peanut butter

vanilla extract

maple syrup

First, proof the yeast in warm water for 10 minutes until it’s foamy on top. Make sure the water is not too hot or it will kill the yeast.

In a large bowl, whisk together all the dough dry ingredients, then when the yeast is ready, add that and the rest of the wet ingredients and stir until a dough forms. **NOTE: you’ll want to melt the coconut butter prior to adding to the dough.

Cover the bowl with a kitchen towel and let it rise for 45 minutes to an hour.

Roll out the dough on a cutting board dusted with cassava flour into a rectangle (about 9×24 inches).

Make the filling next. Start by melting the chocolate chips with 1/4 cup coconut butter in the microwave for 30 seconds, stir and additionally for 10 seconds at a time if needed.

Pour the melted chocolate mixture into a bowl with the date sugar, cacao powder, salt and additional 2 tablespoons coconut butter. Leave the chopped peanuts out, you will sprinkle these on top of the filling once it’s spread over the dough.

Spread the filling over the dough, edge to edge using your fingers. This may take a couple of minutes (it will slightly melt as you spread it with your hands to make it spread easier).

Sprinkle the chopped peanuts overtop the filling.

Roll the dough, starting with the short edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go, but being careful as gluten-free dough isn’t quite as rollable. **NOTE: your log will be fairly thick

Next, cut the log into 1-1.5 inch pieces and place into a sprayed baking dish, swirls facing up.

Brush the rolls with additional coconut butter if desired, then bake for 20-25 minutes. **NOTE: don&#8217;t over-bake. It&#8217;s hard to tell when gluten-free dough is done because it doesn&#8217;t turn that nice golden hue, so always check them 

While the rolls are cooling slightly, make the peanut butter caramel icing.

In your kitchen aid mixer (or using a hand mixer), beat the peanut butter on low and add the flax milk, maple syrup, and vanilla. Then slowly add the powdered sugar. When it’s all well combined, ice your rolls and serve!

Store leftover rolls and icing on the counter and eat within a day or two.

These are so good! I made the “plain” cinnamon roll version with an almond butter drizzle (diabetic son) and  we ate them for breakfast. So soft-  not crumbly or gummy at all. Now I’m wondering about using a similar dough for a naan bread or pizza type savory bread. Only downside is the price of cassava flour...but worth it, thanks!

Hi 
I was wondering, I baked the cinnamon buns for at least 25-30 mins and the part of dough Doesntlook fully cooked ( like it’s still kinda transparent) Is it suppose to be like that?

The dough was really sticky and hard to roll out. I’m wondering if I did something wrong.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1583682559/wpg6bkead2qkvjk9g59v.mp4

Baked yuca fries (cassava) give you a crunchy, slightly sweet treat that makes a great healthy alternative to the usual French fries. Simply guilt-free snacks!

Baked Yuca Fries

yuca ((cassava))

garlic, (sliced)

sugar

parsley, (chopped)

Cooking spray ((or canola oil))

Cut off both ends of the cassava and then cut it in half.

Make a shallow cut into the skin and gradually work your knife under the layer of the cassava to remove the skin.

Cut it into desired shapes, rinse the cassava, and place it in a pot with salt, sugar, and water, just enough to barely cover.

Bring to a boil and cook on medium heat until fork tender. Do NOT overcook the cassava. Drain the water from the cooked cassava.

Line a baking sheet with foil or parchment paper and place the cassava in a single layer.

Sprinkle with garlic and parsley, and coat the cassava with cooking spray or oil.

Bake in a 425℉/220℃ oven for 20 minutes or until slightly brown, turning once.

Serve warm with hot sauce or aioli.

A popular street food that is crunchy on the outside and chewy inside. Best enjoyed fresh off the pan!Makes 25-30 fritters

Top 18 cassava recipes from across the web

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Top 18 cassava recipes from across the web

The most viewed cassava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Yuca Fries

Cinnamon Cassava Muffins

Cinnamon Cassava Muffins

Brasilianske osteboller

Croquettes with sweet potatoes and ...

How to Cook Cassava (Yuca)

Paleo Cobb Pasta Salad {Grain Free,...

Oven-baked Yuca Fries

Boiled Yucca Recipe - Costa Rica

Yuca Con Mojo

"Snickers" Cinnamon Rolls

Baked Yuca Fries

Accra Cassava (Kouti or Cassava Fri...

Savory Cassava Fritters

Mashed Yuca or Cassava (Puré de Yuc...

Cassava And Black Bean Cakes

Paleo &amp; AIP Antipasto Pasta Sal...

Creamy Spinach Artichoke Pasta {Glu...

The most viewed cassava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Paleo & AIP Antipasto Pasta Sal...