Preparation Time:  approximately 5 minutes

Cooking Time:  approximately 15 minutes

Serving Size: about 8 pieces (1/2 cup portion), Serves about 4

1 Slice on The Slice Plan



1 large piece                Cassava (yucca) – about 1-1.5 lbs.

2 cups                          canola oil (for frying)

2 TB                            fresh garlic, chopped

1 tsp                            olive oil

2 TB                            oregano, fresh, chopped

2 tsp                            kosher salt



Heat canola oil in large skillet over medium-low heat. Cut yucca into 1/8” slices. Using a thermometer, ensure the oil is 300-350 degrees. Place yucca into oil and fry until both sides are golden brown.

Meanwhile, combine chopped garlic and olive oil. In a small pan, cook over low heat until garlic is golden brown. Remove from heat immediately and set aside.

Toss together cooked yucca, garlic + oil mixture, salt, and oregano.


Turn-out & Storage

Serve hot or at room temperature. Serve on top of a mixed green salad with your favorite protein or alongside Salmon + Teriyaki BBQ, found here: .

Cooked yucca can be stored for up to 3 days under refrigeration.