MaxCaviar loves fried yuca in restaurants, but attempts to make it at home have not been successful. "Always pasty and dry on the inside and the outside gets too tough," says MaxCaviar. "I have straight fried them and also boiled & fried—same result either way. Any ideas, folks?"
The key is soaking to remove the extra starch, says Just Visiting. "You really have to wash out the extra starch. What you are describing—mushy insides and tough outsides—that sounds like you haven't soaked them and dried them before cooking."
"I usually just boil it for like 25 mins, let it air dry, then deep fry it," says luckyfatima. "Also, Goya sells frozen yuca that you can fry. It comes out nice and crispy."