Tropical Yuca Feast with Lemonade

Indulge in a delightful platter featuring crispy yuca frita, savory patacones, and flavorful hojaldra, all paired with a refreshing lemonade. This dish brings together the vibrant flavors of the tropics for a satisfying meal.

Steps

1. Begin by peeling the yuca, cutting it into chunks, and boiling it in salted water until tender (about 20 minutes).
2. While the yuca cooks, peel and slice the green plantain into 1-inch thick pieces. Fry in hot oil until golden brown and crispy, then press with a flat surface to flatten and fry again until crisp (patacones).
3. Fry the hojaldra in hot oil until golden and puffy.
4. For the lemonade, mix the water, juice of 1 lime, and sugar in a glass, stirring until dissolved.
5. Drain the yuca, mash it lightly, and fry until golden and crispy.
6. Serve the yuca frita, patacones, and hojaldra together with the lemonade on the side.

• 100g yuca (cassava)
• 1 medium green plantain
• 1 hojaldra (can be store-bought)
• Oil for frying
• Salt to taste
• 1 lime
• 200ml water
• 2 tsp sugar