FRIED YUCA (YUCA FRITA)
Source: Cuba Cocina: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow by Joyce LaFray, P. 50
Servings: 4 to 6 appetizers

Note from Gladys: Even though Mrs LaFray is not a native Cuban, she cooks as well as the best Cuban cooks. This is her best book in Cuban cooking, in my opinion.

2 lbs fresh or frozen yuca, peeled & cut into finger size pieces
1/2 gallon vegetable oil (I use Mazola)
Garlic or salt to taste

Place peeled yuca in a large pot of cold water. Bring water to a rolling boil, then add a quart of cold water. Return to boil & cook until yuca is fork tender. Drain & blanch in cold water. Place yuca sticks on a tray covered with wax paper, cover the yuca with wax paper too & refrigerate overnight.

Drain off any excess water from tray & dry the sticks with paper towels. When ready to serve, heat oil to 325 F. Deep-fry yuca until golden brown. Drain on brown paper bags or paper towels. Sprinkle with garlic salt. Serve with Cilantro Dipping Sauce (page 34)

CILANTRO GARLIC SAUCE
(SALSA DE AJO Y CILANTRO)
Serves 2 cups

1 cup non fat plain yogurt
1/2 cup light sour cream
1/2 cup chopped fresh cilantro
1 1/2 tb chopped fresh parsley
1 tsp minced red onion
2 garlic cloves, peeled & pressed
1 tsp fresh lime juice
1 tb Dijon mustard
1 tb light corn syrup
2 dashes of Tabasco Sauce

In the container of a food processor, blend together the yougurt, sour cream, cilantro, parsley, onion, garlic, lime juice, mustard, corn syrup & tabasco for 8 to 10 seconds or more, until dressing is creamy & void of lumps. Refrigerate until slightly chilled. Serve with fish, sandwiches or salads or as dip for Yuca frita or Crudités.