Yuca Frita Dominicana

Step by stepInstructions

1. Peel the yuca, removing the waxy brown skin and the pink layer beneath it, and cut it into chunky batons, removing the fibrous core string if it is woody.
2. Boil the yuca in generously salted water until fork-tender but not falling apart, about 20 minutes. Drain thoroughly and pat completely dry.
3. Make the mojo: warm the olive oil with the garlic and a pinch of salt over low heat until the garlic is fragrant but not browned, then stir in the vinegar and set aside.
4. Heat the frying oil in a deep skillet over medium-high heat until a yuca piece sizzles on contact.
5. Fry the yuca in batches, turning occasionally, until golden brown and crispy all over, about 6 to 8 minutes. Do not crowd the pan.
6. Drain on paper towels, sprinkle with salt and a little adobo seasoning, and serve hot with the garlic mojo and lime wedges.