Harlan Messinger wrote:
>
> I'm confused. In the past, I've read that yuca (cassava, manioc)
> contains toxins that need to be removed before the tuber can be eaten.
> Recently I've been testing some yuca-based recipes, and the first
> several I tried involved grating or pulverizing them and letting them
> drain. But other recipes involve no draining at all. I've followed one
> of them, with no ill effects. And then it occurred to me: what about
> when yuca is served in chunks in restaurants? If toxins need to be
> drained, how would they even do that? Maybe the toxins are really a
> non-concern. Can any of you enlighten me?

Living here in sunny SoCal, when I think of yuca or yucca, I think
of the spiky leafed desert plant from the lily family that grows
wild in the surrounding hills or in cultivated suburban gardens.
I have trouble associating yuca with the evergreen shrub that grows
the tubers called cassava or manioc.

Here's a recipe I found years ago in a supermarket handout that was
printed in both Spanish and English. It calls for cutting the yuca
in half lengthwise and discarding the fibrous cord that runs down
the middle...sounds more like a stem than a tuber to me. Or, does
the cassava or manioc tubers have a fibrous cord running down the
middle? Is it possible there's more than one kind of culinary yuca
coming from plants that aren't related?

Yuca Puffs (Bolitas de Yuca)

Makes about 16 puffs

1/2 pound yuca, peeled
salt
1 egg, beaten
1 tblsp. fresh lime juice
2 tblsp flour
1/2 tsp. baking powder
3 scallions, thinly sliced
1/2 red bell pepper, diced
1 clove garlic, minced
fresh ground pepper
vegetable oil
1/2 cup dry bread crumbs
fresh grated parmesan (or hard Mexican style) cheese

Cut the yuca in half lengthwise. Discard the fibrous cord that
runs down the middle and cut yuca halves into chunks. Bring lightly
salted water to a boil, add yuca and simmer until tender, about
15 to 20 minutes. Drain the yuca and transfer to a food processor.
Add egg and lime juice and process until pureed. Add the flour
and baking powder and pulse to mix. Add the scallion, pepper
and garlic. Pulse to combine. Add a little more flour if necessary
to make a soft dough. Season to taste with salt and black pepper.
Chill the dough for at least an hour or until firm. Spread the
bread crumbs on a baking sheet. Form the dough into 1 to 1 ½ inch
balls and roll them in the bread crumbs. The mixture will be soft
and sticky, but rolling in the crumbs should allow the forming
of neat balls. Refrigerate on the baking sheet, covered, for
at least 1 hour or until firm. When firm, heat 2 to 3 inches
of vegetable oil in a suitable pan or deep fryer. Working in
small enough batches so as not to cool the oil too much, gently
lower the dough balls into the oil with a slotted spoon. Fry
the balls, turning several times, until they are golden brown
on all sides. Drain on paper towels. Sprinkle with grated
cheese and serve hot.