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Serves: 4-6
Country: Cuba
INGREDIENTS:
vegetable or peanut oil for frying 3 medium-size yuca, cooked, covered, over medium heat in salted water to cover until very tender, 25 to 30 minutes, and cut into 1/2-inch pieces salt to taste
1 pack of Mojo Criollo
METHOD / DIRECTIONS:
In a large skillet over medium heat, heat 1 inch of oil to 375 F. or until a piece of yuca sizzles when it touches the oil, and fry the yuca until crisp on all sides, 5 to 6 minutes, turning with a slotted spoon. Fry only 5 or 6 pieces at a time so the oil temperature does not go down. Drain on a paper-towel-lined platter and keep warm in a 200 F. oven.
Transfer to a serving platter, sprinkle with salt, and serve with the mojo criollo on the side.
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