| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
July 1991 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Fresh yuca; (cassava, available |
|
|
; at most Hispanic |
|
|
; produce markets), |
|
|
; cut into 4-inch |
|
|
; sections |
|
|
Vegetable oil for deep frying |
| 1 |
tb |
Chili powder |
| 3/4 |
ts |
Salt |
|
|
A pinch of cayenne |
INSTRUCTIONS
With a paring knife make a 1/8-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 1-1/2 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
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