WHAT YOU'LL NEED
- 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
Let's Get Cooking
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.