This lower fat version of fried yuca is oven fried instead of deep fried. To serve as an appetizer, serve with Dipping Sauces.
10m
PREP TIME
30m
COOK TIME
357
CALORIES
9
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
This lower fat version of fried yuca is oven fried instead of deep fried. To serve as an appetizer, serve with Dipping Sauces.
10m
PREP TIME
30m
COOK TIME
357
CALORIES
9
INGREDIENTS
Ingredients 4 (1 cup) Servings
- Yuca Frita
- 1 package (24 ounces) frozen yuca
- 2 tablespoons vegetable oil
- 1 tablespoon McCormick Gourmet™ Cuban Seasoning
- Cuban Aioli (optional)
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 2 teaspoons McCormick Gourmet™ Cuban Seasoning
- Mango Sauce (optional)
- 1 cup mango nectar
- 2 tablespoons French's® Tomato Ketchup
- 1 tablespoon McCormick Gourmet™ Cuban Seasoning
INSTRUCTIONS
- 1 Preheat oven to 450°F. Cook yuca as directed on package. Cool slightly. Cut into 1/2-inch thick strips. Pat dry with paper towels
- 2 Toss yuca with oil in large bowl. Sprinkle with Seasoning; toss to coat well. Arrange in single layer on large baking sheet
- 3 Bake 25 to 30 minutes or until golden brown, turning halfway through cooking time. Serve yuca with Dipping Sauces, if desired
- 4 For the Cuban Aioli, mix mayonnaise, lime juice and Seasoning until well blended. Refrigerate until ready to serve
- 5 For the Mango Sauce, bring mango nectar, ketchup and Seasoning to boil in small saucepan. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Refrigerate until chilled
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Ingredients 4 (1 cup) Servings
- Yuca Frita
- 1 package (24 ounces) frozen yuca
- 2 tablespoons vegetable oil
- 1 tablespoon McCormick Gourmet™ Cuban Seasoning
- Cuban Aioli (optional)
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 2 teaspoons McCormick Gourmet™ Cuban Seasoning
- Mango Sauce (optional)
- 1 cup mango nectar
- 2 tablespoons French's® Tomato Ketchup
- 1 tablespoon McCormick Gourmet™ Cuban Seasoning
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 450°F. Cook yuca as directed on package. Cool slightly. Cut into 1/2-inch thick strips. Pat dry with paper towels
- 2 Toss yuca with oil in large bowl. Sprinkle with Seasoning; toss to coat well. Arrange in single layer on large baking sheet
- 3 Bake 25 to 30 minutes or until golden brown, turning halfway through cooking time. Serve yuca with Dipping Sauces, if desired
- 4 For the Cuban Aioli, mix mayonnaise, lime juice and Seasoning until well blended. Refrigerate until ready to serve
- 5 For the Mango Sauce, bring mango nectar, ketchup and Seasoning to boil in small saucepan. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Refrigerate until chilled
Entrees
Chilled Papaya and Watermelon Soup with Lemon Coriander Cream
![Chilled Papaya and Watermelon Soup with Lemon Coriander Cream]( "Chilled Papaya and Watermelon Soup with Lemon Coriander Cream")
Chilled Papaya and Watermelon Soup with Lemon Coriander Cream
Albondigas with Roasted Red Pepper Sauce (Mexican Meatballs)
![Mexican_Meatballs_145_2000x1125_jpg]( "Mexican_Meatballs_145_2000x1125_jpg")
Albondigas with Roasted Red Pepper Sauce (Mexican Meatballs)
Tossed Green Salad with Chicken and Crushed Black Pepper
![Tossed Green Salad with Chicken and Crushed black Pepper]( "Tossed Green Salad with Chicken and Crushed black Pepper")
Tossed Green Salad with Chicken and Crushed Black Pepper
Sheet Pan Taco Chicken Fingers with Cheesy Roasted Broccoli
![sheet_pan_taco_chicken_fingers_003_2000x1125_jpg]( "sheet_pan_taco_chicken_fingers_003_2000x1125_jpg")
