RECIPE: YUCCA FRIES

Have you ever spent $6 on a serving of yucca fries only to be greeted by 6-8 fries? Or how about $4, only to be greeted by the same amount of fries? This was my dilemma at the Toronto Zoo and most recently at Arepa Cafe in Toronto. After realizing how much I was paying per fry and thinking in my head that "hey, I'm a decent cook, I could figure out how to make these," I decided to do just that.

I've decided to share my secret on how to make yucca (also known as cassava) fries for less than $1 a fry. So go forth, make your own and start noticing how heavy your pockets will be from all the money you'll be saving.

Ingredients:
- a decent-sized yucca (they have a waxy skin; look for one that doesn't have any blemishes and where the wax hasn't started to crack or peel)
- oil for deep-frying (I used the last of the canola oil to finish it off; vegetable oil would be better)
- sea salt, to season
- paprika (optional)

Directions:

1. Peel your yucca with a knife:
2. Cut into fry-like pieces, removing any fibers that should appear. Also cut away any brown bits (tough fibrous parts):
3. Your fries should look like this when you're done:
4. Boil the fries for about 8 minutes. Basically you want to be able to pierce the fries with a fork but still be firm. The following were a little bit too tender. I boiled them for 10 minutes. Drain in a colander when done:
5. Dry your boiled fries on a paper towel, making sure to absorb any excess water. This prevents any oil splatter when you deep-fry them:
6. Fill a pot with 1" of your chosen oil and commence deep-frying:

Let fries deep-fry for about 5 minutes. Remove from oil and place on paper-towel lined plate to absorb excess oil. Season with salt (and paprika, if using) and enjoy:These were ridiculously delicious and so cheap to make! I couldn't believe I had a whole buttload of yucca fries for a fraction of the cost of the ones at the Toronto Zoo and the restaurant. I think the yucca was only 89 cents per pound so really, my total must have only been a couple dollars for a whole plate load of yucca fries. They were also really easy and didn't require that much effort. I was making four dozen cupcakes while doing this.

I enjoyed these as is, with sea salt, but you can season them any way you like, with paprika, cayenne, dill or with a garlic mayo, spicy guacamole or even some organic ketchup--the possibilities are endless!