Yuca Mash

Peel the fresh yuca by cutting off the thick, waxy brown skin with a sharp knife, then cut the white flesh into 2-inch chunks, removing any pink or woody fibers from the center.

Place the yuca chunks in a large pot of salted water and bring to a boil over high heat.

Reduce heat to medium and simmer until the yuca is very tender and easily pierced with a fork, approximately 25–30 minutes.

Drain the cooked yuca thoroughly in a colander, then return to the pot.

Add the minced garlic, hot milk, fresh lime juice, and salt to the yuca and mash vigorously with a potato masher until smooth and creamy, adding more milk if needed to reach desired consistency.

Heat the vegetable oil in a shallow skillet or cast-iron pan over medium-high heat until shimmering.

Divide the yuca mash into 4 portions and use a spoon to gently slide each mound into the hot oil, flattening slightly with the back of the spoon to create a patty shape.

Fry each patty for 3–4 minutes per side until golden brown and crispy on the outside, working in batches if necessary to avoid overcrowding.

Transfer the fried yuca mash to a paper towel-lined plate and sprinkle with coarse sea salt while still warm.

Serve hot with lime wedges on the side for squeezing over the top.