Have you tried Yuca Fries? They rank among my favorite fries alongside plantain fries. Crispy on the outside and tender inside, they’re irresistible.
Also called cassava fries, yuca fries develop a golden, crunchy exterior with a soft, creamy center. The first time I made these, my daughters and I finished them before I could reach for any dipping sauce. A simple sprinkle of sea salt was all we needed—delicious on its own.
With just the right touch of salt, these fries stand alone. I often choose yuca fries over potato fries for their texture and flavor.
Table of Contents
- What is Yuca?
- What Does Yuca Taste Like?
- What Can I Make With Yuca
- How To Make Yuca Fries
- More Fries Recipes
- Yuca Fries Recipe
What is Yuca?
Yuca, also called cassava or manioc, is a starchy root vegetable widely eaten in South America and Africa. It’s versatile and used to make products such as tapioca, garri, abacha, bobolo, fufu, and cassava flour. In many regions it serves as a staple food because it can be prepared in many different ways.
What Does Yuca Taste Like?
Yuca has a mild, slightly nutty flavor and a starchy texture similar to potato. Its taste is subtle, making it an excellent base for savory preparations and seasonings.
What Can I Make With Yuca
Treat yuca much like potatoes: boil, mash, fry, or roast it. I love boiling yuca until fork-tender and serving it with a vegetable stew such as spinach stew. Boiled yuca pairs well with many soups, stews, and sauces, and it’s delicious eaten simply with a bit of seasoning.
How To Make Yuca Fries
- Start by peeling the yuca. A potato peeler works well for this, or make a shallow slit with a paring knife and remove the skin with the knife.
- Cut the tuber into 2–3 manageable pieces.
- Wash the pieces and pat them dry with paper towels.
- Cut the peeled yuca into fry-shaped sticks.
- Fill a pot with 3–4 inches of oil and heat to about 375°F (190°C). This typically takes around 10 minutes.
- Fry the yuca sticks until the outside is crispy and golden. Remove them as soon as they crisp up—overcooking will make them tough.
- Drain the fries on paper towels to absorb excess oil, then sprinkle with sea salt.
Enjoy the fries warm. Yuca fries are best served hot; as they cool they can become firm.
More Fries Recipes
Loaded French Fries
Plantain Fries
Best Seasoning For French Fries
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Yuca Fries
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Ingredients
- 1 8 inch yuca
- Sea salt for sprinkling
- Oil for frying
Instructions
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Peel the yuca and cut the tubers into 2–3 pieces. Use a potato peeler or a paring knife to remove the skin.
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Wash the pieces and pat dry with paper towel.
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Cut the peeled yuca into fry shapes.
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Heat oil in a pot to about 375°F (190°C), filling the pot 3–4 inches deep.
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Fry the yuca until the outside is crispy. Remove promptly to avoid toughening the fries.
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Drain on paper towels, sprinkle with sea salt, and serve warm.
Notes
- Remove the fries as soon as they are crispy. Overcooking makes them tough.
- Drain on paper towels to remove excess oil, then sprinkle with sea salt.
- Serve hot. Yuca fries are best enjoyed warm, as they can firm up when cooled.
Nutrition
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