• Making Pollo Tropical Fried Yuca is an adventure all unto itself. You’ll feel like a pro in your kitchen when you follow along with me. Let’s jump right in.

Step 1: Prepare the Yuca

• Start with your fresh yuca. Hold on a moment, though! Before you even think about frying, peel that yuca. The outer skin is tough – almost like a thick tree bark! Once peeled, cut the yuca into 4-inch pieces. Think of it as trimming a little plant that’s happy to be the star ingredient. Keep it simple and clean; we know what we’re doing.

Step 2: Boil the Yuca

• In a large pot, add your yuca and fill it with water until it’s fully submerged. Add a generous pinch of salt. Bring that water to a rolling boil. Let it simmer for about 20-30 minutes until the yuca is tender but not mushy. You want it to hold its shape! The yuca will soften and become more manageable.
• Pro tip: As soon as you can pierce it with a fork easily, it’s time to pull it off the heat. Drain the water and let the yuca cool for a few minutes.

Step 3: Heat the Oil

• While your yuca is cooling, let’s get that oil ready. In a large, heavy-bottomed pot, heat your vegetable oil to 350°F. That sizzling sound is your cue for deliciousness! A thermometer helps; remember, we’re after a crisp outer layer.

Step 4: Fry the Yuca

• Now it’s showtime! Add the boiled yuca pieces to the hot oil in batches. Avoid overcrowding the pot; too much at once can drop the oil temperature.
• I usually fry them for about 5-7 minutes until they turn that perfect golden-brown color. It’s important to keep a watchful eye; you don’t want them to burn. Use a slotted spoon to help you fish them out of the oil when they’re ready. Place them on a plate lined with paper towels to soak up excess oil.

Step 5: Season and Serve

• Once you’ve fried all the yuca, it’s time to season them. Sprinkle on some salt, garlic powder, and that hint of smoked paprika. Toss them gently to coat. The aroma wafting through your kitchen will make you look like a culinary genius.