Friday, September 14, 2018


Take two to three large yuca roots
From Winco near the veggies and fruits
Then take them home and wash them good
Peel off the skins 'cause they're tough as wood
Now with a knife cut off their tips
Then use that knife to make cubes or strips

Once into cubes toss them to boil
In one large pot while you prep some oil.
You'll need at least four cups or so
Of oil for fryin' in a pan on low.
There'll be a lot of pops when fried
So just make sure the pan's deep and wide.

Cook down the cubes of yuca, please
Until they're soft but still firm to squeeze
A colander will help them drain
So leave them there while they cool and strain.
Once cool just shred each yuca fine.
Remove from each that thin woody spine.

Now drain again the moisture loose
By squeezing out all the extra juice
Pat dry the pulp with cloth that's clean
Or press it firm through a metal screen
Whatever gets the job done well
Then set aside in the fridge to dwell.

Go gather up your spices now
To give this treat the right kick and pow.
Here's what I like but you can choose--
"Siga tu lengua" follow its cues.
Some garlic salt and onion flakes
Paprika sweet and thyme---a few shakes.

Now grab an egg, beat, set aside.
Cornmeal and flour for that crunch when fried.
This powdered mix will serve for us
A nice and crispy savory crust.
Now add some spice so it's not dull
Mix the flour-meal in a separate bowl.

Now from the fridge take out the paste,
Then add some spices and salt to taste.
Next roll some balls and dust them in
The powdered mix with a coat that's thin.
Then plop them in the beat up yolk
Next in hot grease but don't let them smoke.

The trick to this is keep the oil
The perfect temp so it will not spoil.
Three hundred sixty (F "eff") degrees;
A thermometer make this a breeze.
Each ball let cook upon each side
Removing them when they're crisp and fried.

A napkin is a clever spot
To let them cool 'cause they're piping hot
Let drain the oil from off their shell
Of crispy crust and take in their smell.
These golden treats of yuca flesh
Just eat them Quick! 'cause they're best when fresh.

2 yuca roots
1 Tbsp of onion flakes
1 Tbsp of garlic salt
1 Tbsp of paprika
2 tsp of ground thyme
4-6 cups of oil
1-2 eggs, beat
2/3 cup of flour
1/3 cup of cornmeal

1 tsp of salt (optional)

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