“These tots are so crunchy on the outside that it feels as though you are biting into nothing, like light fluffy popcorn. Then you get the second layer, that substantial tender creamy inside” – my son’s description… pretty good. For him, it is all about texture.

After many failed attempts, success! A yuca tot that we really love, and is easy to make. This, after the complicated methods just did not measure up. This is not a quick method, as there is soaking and fermenting involved. But it is super easy! And the time-intensive part requires absolutely no attention from you. You just ferment and forget.

The flavor is very clean and straight-forward; they do not taste acidic like many fermented foods, just yummy. The natural yuca starches hold these tots together with no need for any other ingredients.

Simple. Clean. Easy.

Happens to be vegan and paleo.

How to make tots from Yuca

Peel yuca. Discard the peel. Do not eat raw yuca (toxic).

Cut yuca into equal sized chucks so it will process easily. Place yuca into a food processor, and pulse until it looks like rice.

To ferment yuca and remove toxins, soak the grated yuca in water. Set aside, in a cool place.

Leave it there overnight. After one day’s ferment, much of the toxin is removed and you can rinse and cook yuca. If you prefer, allow yuca to soak/ferment for 3 days, changing the water each day. It becomes even more easily digestible. You will wash away much of its starch and juices. That’s a good thing in this case. On the third day, refrigerate the grated yuca.

When you are ready to make your tots. Strain and rinse yuca one last time.

Then steam grated yuca until just tender. For about 2 cups of grated and fermented yuca, this should take about 12-15 minutes.

Do not overcook or over mix the yuca and turn it to mush. We are looking for those distinct little bits and pieces that will make this a proper tot.

Remove from steamer (and place into a bowl of plate) and very gently mix in salt and pepper, to taste. You can add other seasonings, if you like.

It is EASY to form tot shapes. You can do this one at a time using your fingers. Yuca gets very sticky. Slightly wet your fingers, or better yet, oil them. to prevent sticking.

A quicker method for forming tots is to spread out a piece of plastic wrap. Then spoon yuca onto one end of the wrap in a long row, or snake.

Gently wrap it and roll it into plastic wrap, shaping as you go.

Unroll, and with a wet knife, cut the roll into 1 inch pieces to form tots.

Pan fry tots until golden brown. They may loose their shape a bit. Deep frying will help in retaining the shape, if you don’t mind all the oil. We like coconut oil. It is not so heavy and full of Omega 6. It is a good fat. When tots are golden brown, drain them on a rack or paper towels. Serve immediately.

Sprinkle with a little salt. Serve immediately. With catsup or sauce.

Yuca Tots

One medium sized yuca yields about 48 tots, depending upon how big you form your tots.

Ingredients

• fresh yuca, aka cassava, manioc
• salt and pepper, to taste

Method

Peel yuca. Discard the peel. Do not eat raw yuca (toxic). Cut yuca into equal sized chucks so it will process easily. Place yuca into a food processor, and pulse until it looks like rice.

To ferment yuca and remove toxins, soak the grated yuca in water. Set aside, in a cool place. Leave it there overnight. After one day’s ferment, much of the toxin is removed and you can rinse and cook yuca. If you prefer, allow yuca to soak/ferment for 3 days, changing the water each day. It becomes even more easily digestible. You will wash away much of its starch and juices. That’s a good thing in this case. On the third day, refrigerate the grated yuca.

When you are ready to make your tots. Strain and rinse yuca one last time. Then steam grated yuca until just tender. For about 2 cups of grated and fermented yuca, this should take about 12-15 minutes. Do not overcook or over mix the yuca and turn it to mush. We are looking for those distinct little bits and pieces that will make this a proper tot. Remove from steamer (and place into a bowl of plate) and very gently mix in salt and pepper, to taste. You can add other seasonings, if you like.

It is EASY to form tot shapes. You can do this one at a time using your fingers. Yuca gets very sticky. Slightly wet your fingers, or better yet, oil them. to prevent sticking. A quicker method for forming tots is to spread out a piece of plastic wrap. Then spoon yuca onto one end of the wrap in a long row, or snake. Gently wrap it and roll it into plastic wrap, shaping as you go. Unroll, and with a wet knife, cut the roll into 1 inch pieces to form tots.

Pan fry tots until golden brown. They may loose their shape a bit. Deep frying will help in retaining the shape, if you don’t mind all the oil. We like coconut oil. It is not so heavy and full of Omega 6. It is a good fat. When tots are golden brown, drain them on a rack or paper towels. Serve immediately.

Notes: One medium sized yuca yielding about 3 1/2 cups of grated and soaked yuca, will make about 48 tots… depending on the size of your tots. Adjust steaming time based on the amount of grated yuca you have. You can gently stir half-way through cook time.

Enjoy!

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