- 1 cup firmly packed flat-leaf parsley
- 2 cloves garlic
- 1/4 cup olive oil
- 3 Tbsp. white wine vinegar
- 2 tsp. Knorr® Chicken flavor Bouillon
- Vegetable oil for frying
- 2 lbs. frozen yucca, thawed and cut into 4 x 1-inch sticks
Amount per serving
Calories from Fat120
Process parsley and garlic in food processor until very finely chopped. Combine in small bowl with olive oil, vinegar and Knorr® Chicken flavor Bouillon.
Heat oil in large pot to 325° and fry yucca in batches, until soft, about 3 minutes (make sure to return oil to 325° between batches). Drain on paper towels; set aside.
Heat oil to 350°.
Fry yucca again, in batches, until crisp, golden brown, and puffed, about 1 minute. Drain on paper towels and season, if desired, with salt and pepper. Serve with sauce.