Yuca is a starchy root with tough, brown skin, crisp, white flesh, and a mild flavor. It is also known as cassava.

　　

Ingredients

serves 8

　　5 pounds yuca (about 6 yuca), peeled

　　Peanut or canola oil, for frying

　　4 garlic cloves

　　Coarse salt

　　Lemon wedges, for serving

　　

Step 1

Cut the yuca crosswise into 2-inch pieces. Cut each piece into 1/4- to 1/2-inch-thick strips. Cut out the tough core from the inner edge of each piece; discard the core. Transfer the yuca to a large saucepan. Cover with water by 2 inches. Bring to a boil. Cook until just soft and translucent, about 5 minutes. Drain, and pat dry.

　　

Step 2

Heat 5 inches oil in a 4-quart heavy-bottomed saucepan over medium-high heat until it registers 360°F on a deep-fry thermometer. Fry the garlic until golden, about 1 minute. Discard the garlic. Working in batches of several strips, fry the yuca, turning once, until golden brown, about 4 minutes. Transfer to paper towels using a slotted spoon; let drain. Sprinkle with salt. Serve with lemon wedges.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.