Fried Yuca Fries
Crispy on the outside, fluffy on the inside, these Fried Yuca Fries are a tropical twist on your classic potato fry! Made from cassava root (also known as yuca), this Latin American favorite delivers an irresistible crunch and slightly nutty flavor that pairs perfectly with creamy dipping sauces or a squeeze of lime.
They’re simple to make, naturally gluten-free, and incredibly satisfying, the ultimate comfort food with a touch of island flair. Whether you’re serving them as a snack, side dish, or appetizer, these golden yuca fries are guaranteed to disappear fast.
What You Need to Make Fried Yuca Fries
Ingredients
- Cassava roots (yuca), peeled, deveined, and cut into thick strips
- Avocado oil (or another neutral oil) for frying
- Kosher salt, to taste
How to Make Fried Yuca Fries
1. Prep the yuca.
Peel and devein the cassava roots, then cut them into thick fry-sized strips (about 3 inches long).
2. Boil until tender.
In a large pot, bring water to a boil and add the yuca strips. Cook for about 25 minutes, or until fork-tender but not falling apart. Drain and pat dry with paper towels, removing excess moisture ensures maximum crispiness when frying.
3. Heat the oil.
In a deep skillet or frying pan, heat avocado oil over medium-high heat to 350°F (175°C).
4. Fry in batches.
Carefully lower the yuca strips into the hot oil, don’t overcrowd the pan! Fry in batches for 5–7 minutes, turning halfway through, until golden brown and crisp.
5. Drain and season.
Use a slotted spoon to transfer the fries to a paper towel–lined plate. Sprinkle immediately with kosher salt while hot.
6. Serve & enjoy.
Serve fresh and hot with your favorite dipping sauce, think garlic aioli, spicy mayo, or even chimichurri for a zesty kick.
FAQs
What does yuca taste like?
Yuca (cassava) has a mild, slightly sweet flavor, similar to a potato but with a heartier, denser texture.
Do I have to boil yuca before frying?
Yes! Boiling first ensures the inside becomes soft and fluffy while the outside turns perfectly crispy when fried.
Can I bake or air fry yuca instead?
Definitely. Toss boiled yuca in oil and air fry at 400°F for 12–15 minutes, or bake at 425°F for 20–25 minutes, flipping halfway.
What sauces go well with yuca fries?
Try garlic aioli, chipotle mayo, cilantro-lime dip, or classic ketchup for an easy pairing.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to bring back that crisp texture.
Fried Yuca Fries
Ingredients
Equipment
Instructions
- Begin by preparing the cassava roots. Peel and devein them, then cut them into thick strips, approximately 3 inches long.
- In a large pot, bring water to a boil. Add the prepared cassava strips and boil for about 25 minutes, or until they are tender. Once cooked, drain the cassava strips and pat them dry with paper towels.
- In a deep skillet or frying pan, heat avocado oil over medium-high heat until it reaches a temperature of about 350°F (175°C).
- Carefully add the cassava strips to the hot oil, ensuring not to overcrowd the pan. Fry them in batches if necessary to maintain an even cooking temperature.
- Fry the cassava strips until they turn golden brown and develop a crispy exterior, which usually takes about 5-7 minutes, remembering to turn them halfway through for even cooking.
- Using a slotted spoon, remove the fried cassava strips from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.
- Season the fried cassava with salt to taste immediately after removing them from the oil.
- Serve the fried yuca hot and enjoy them as a delicious snack or side dish.
