Yucca root is not the most attractive item in the produce section. But, it does make an excellent substitute for potatoes. I picked up one of these roots at the store, then placed it on my kitchen counter and neglected it for a few days. I found it a bit intimidating. Finally, last night, I realized that I was smarter than that yucca root and decided to take on the challenge. As it turns out, they aren't difficult to manage at all (provided you have a sharp knife).
1 yucca root
canola oil for frying
salt to taste
To prepare the yucca, peel the outer layer down to the white flesh of the root. Chop off the ends. Slice the root lengthwise and remove the thread that runs down the center. Cut into shoestring style fries (thinner pieces will cook faster).
Pour oil into large, high sided frying pan. Add enough oil to cover the fries. Heat oil over medium-high heat.
Slowly add fries to hot oil and cook until golden. Be careful not to add them too quickly or overcrowd your pan as it will cool the oil. Remove golden fries from oil and drain on a paper towel lined plate.
Salt to taste.
Yucca roots vary greatly in size. I got 4 servings of fries from a medium size root.
Note: These are sturdier and crispier than french fried potatoes and would travel well in a thermos for lunches at school.