Oriana’s Thoughts On The Recipe
In Venezuela, yuca fries are what you make when you fire up the grill — they’re as essential as the meat on the table. I grew up eating them at every family barbecue, always piled on a plate next to a good avocado sauce or chimichurri, and they were always the first thing to run out. When I started sharing Venezuelan recipes on the blog, yuca was one of the first things I knew I had to teach, because once people try it, they never go back to plain potato fries. It’s one of those ingredients that feels fancy but is actually incredibly simple — and I want everyone to know how to make it.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Fresh yuca — also known as cassava
- Salt to taste (see notes)
- Light-tasting oil (vegetable, canola, or avocado)
How To Make Yuca Fries (Cassava Fries) Step By Step
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Cut And Peel The Yuca
Cut off both ends of the yuca root. Then cut them into 3 to 4-inch rounds, depending on the length of the yuca. Next, make a shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once you’re underneath the peel, you can work your thumbs down the length of the root, peeling the skin off.
Step 2 – Cook The Yuca
Stovetop: Bring a pot with plenty of water and salt to a boil. Add the rounds to the boiling water. Cook for about 20 to 30 minutes, or until fork-tender. Drain and let it cool.
Instant Pot (pressure cooker): Place the yuca in the Instant Pot. Add enough water to cover the yuca and salt. Secure the lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure for 10 minutes. When the time is complete, use the quick release to depressurize. Drain and let it cool.
Step 3 — Fry The Yuca To Make Yuca Fries
Cut the yuca pieces in half and remove the inner root. Then cut them into fingers. Heat the oil in a large skillet or cast iron with oil up to ½ inch over medium-high heat until hot but not smoking. Fry the yuca fries in batches, turning once until golden brown. Remove with a slotted spoon. Drain over paper towels.
Bake The Yuca Fries Instead
Yes! Cook, peel, and cook as instructed in the recipe. Then, preheat oven to 425º F. Bake for 20 -25 minutes or until slightly brown, turning twice.
How To Tell When Yuca Is Spoiled
When you peel the yuca root, it should be completely white (left). If there are dark or brown spots, lines, or flecks, the root has gone bad, so go ahead and discard it (right). You can see what I mean in this photo.
How To Peel Yuca/Cassava Step By Step
- Cut off both ends of the yuca root. Then cut them into 3 to 4-inch rounds, depending on the length of the Yuca.
- Make a shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once you’re underneath the peel, you can work your thumbs down the length of the root, peeling the skin off.
Other Cooking Methods And Uses
Yuca can be a great option when you are looking for a different and delicious side dish alternative. It can be boiled, roasted, or fried. You can add yuca to soups, the same way you add potatoes, or you can boil it and serve it smothered with cilantro sauce, chimichurri sauce, or Guasacaca, or make a mash. Or fry it to make yuca fries.
Recipe Tips
If you prefer, you can use frozen yuca. You can find frozen yuca (peeled and cut) in most grocery stores in the international frozen section (including Walmart). I usually buy the Goya brand, which comes in 1.5 and 5 lbs packs. If using frozen yuca, omit the cut and peel steps and cook and fry as instructed.
I add 2 tablespoons of Kosher salt per 6 cups of water. However, you can add less salt, cook the yuca, and then, when it is ready (soft), add the salt, let it boil for a couple of minutes, and then taste the yuca and add more salt to the cooking water, if needed. If you decided to add more salt after the cooking process, let the yuca boil for 2-3 more minutes to absorb the additional salt.
Be sure to cut the fries as evenly as possible, so they cook through evenly.
When frying yuca fries, use oil that has a high smoke point, such as vegetable oil, canola oil, and avocado oil. This prevents the oil from burning when it fries the yuca.
Yuca is naturally gluten-free!
Storing & Freezing Instructions
Got extra cassava fries? Here’s how to store it!
Leftovers
Leftover yuca fries can be stored in an airtight container in the fridge for up to 4 days. You can reheat them in a frying pan, oven, or air fryer to keep them crispy.
Freezer
If you have too many cassava fries and want to save them for another time, you can freeze them! Freeze them like how you would freeze cooked French fries. Flash-freeze them in a single layer on a sheet pan until frozen before transferring them to a freezer-safe bag or container.
Frequently Asked Questions
If you are not familiar with this ingredient, Yuca (pronounced YOU-ka) is a starchy root vegetable or tuber with a waxy outer skin and a starchy center. It is native to South, Central America, and the Caribbean and is often used in Latin dishes. It is dense and full of carbs and fiber. When dried into a powder form, it can be turned into tapioca! Yuca root is packed with vitamin C, protein, and carbs. Compared to potatoes, yuca is a resistant starch that is slower to digest, meaning less chance of a blood sugar spike. It also goes by another name: Cassava. Yuca and cassava are the same vegetable.
It’s very similar to potatoes but lighter in flavor and chewier in texture. It has a mild, slightly sweet, somewhat nutty flavor. If you like potatoes, you most likely will like yuca.
1 – Cut off both ends of the yuca root. Then cut them into 3 to 4-inch rounds, depending on the length of the Yuca.
2 – Make a shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once you’re underneath the peel, you can work your thumbs down the length of the root, peeling the skin off.
When you peel the yuca root, it should be completely white. If there are dark or brown spots, lines, or flecks, the root has gone bad, so go ahead and discard. You can see what I mean in the photos below.
Yuca can be a great option when you are looking for a different and delicious side dish alternative. It can be boiled, roasted, or fried. You can add yuca to soups, the same way you add potatoes, or you can boil it and serve it smothered with cilantro sauce, chimichurri sauce, or Guasacaca, or make a mash. Or fry it to make yuca fries
Yes! Cook, peel, and cook as instructed in the recipe. Then, preheat oven to 425º F. Bake for 20 -25 minutes or until slightly brown, turning twice.
Fire Up the Grill — These Go Perfect with Yuca Fries!
Recipe card
How to Make Yuca Fries
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 3 lb (1.3 kg) fresh yuca (cassava)
- Salt to taste (see notes)
- 2 – 3 cups light tasting oil (such as vegetable, canola or avocado)
- Avocado Sauce (Guasacaca) to serve, (optional)
- Cilantro Mojo to serve, (optional)
Instructions
Cut and Peel:
- Cut off both ends of the yuca root. Then cut them into 3 to 4-inch rounds, depending on the length of the yuca.
- Make a shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once you’re underneath the peel, you can work your thumbs down the length of the root, peeling the skin off.
Cook:
- Stovetop: Bring to boil a pot with plenty of water and salt. Add the rounds to the boiling water. Cook for about 20 to 30 minutes, or until fork-tender. Drain and let it cool.
- Instant Pot (pressure cooker): Place the yuca in the Instant Pot. Add water (enough to cover the yuca) and salt. Secure lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure for 10 minutes. When the time is complete, use the quick release to depressurize. Drain and let it cool.
Fry:
- Cut yuca pieces in half and remove the inner root. Then cut into fingers.
- Heat the oil in a large skillet or cast iron with oil up to ½ inch over medium-high heat until hot but not smoking. Fry the yuca fries in batches, turning once, until golden brown. Remove with a slotted spoon. Drain over paper towels.
Store: Leftover yuca fries can be stored in an airtight container in the fridge for up to 4 days. You can reheat them in a frying pan, oven, or air fryer to keep them crispy.
Freeze: If you have too many cassava fries and want to save them for another time, you can freeze them! Freeze them like how you would freeze cooked French fries. Flash-freeze them in a single layer on a sheet pan until frozen before transferring them to a freezer-safe bag or container. Recipe Tips:
- Be sure to cut the fries as evenly as possible, so they cook through evenly.
- When frying yuca fries, use oil with a high smoke point, such as vegetable oil, canola oil, and avocado oil. This prevents the oil from burning when it fries the yuca.
- Yuca is naturally gluten-free!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
More Recipe Ideas to Serve with Yuca Fries
Try making these recipes for dinner to go alongside your fries!
- Easy Chipotle Steak Bites
- Grilled Balsamic-Garlic Steak
- Mexican Pork Tenderloin Adobo
- Slow Cooker Honey Garlic Pork Chops
The recipe was originally posted in April 2019, and the post content was edited to add more helpful information; no changes to the recipe were made in May 2021.
Only 4 stars because cilantro mojo , no recipe;(
Hello Star! The cilantro mojo is linked in the recipe. I hope you give it a try soon.
Hi Oriana, I have two questions please. First, can you tell me how to air fry yucca fries and second, 86 carbs seems to be an awful lot. Can you tell me how much yucca equals 86 carbs? Us diabetics would appreciate knowing. Thanks!!
Hello Jincey! To make the yuca fries in the air fryer, preheat air fryer if it is recommended for your model. Cook for 15 minutes at 400F (200C). Shaking the basket every 5 minutes. Depending on your air fryer, you might have to fry them in batches. The serving size is about 1/2 pound (225 g). I hope that help!
Do you have to cook first in a pot of water before oven fry or air fry?
Thanks
Hello Sueja! Yes, you need to cook the yuca first. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thanks for posting! What’s the ideal oil temp for deep drying? 375F?
Hello Greg! The best temperature to deep fry is between 350-375°F so they will be less likely to smoke the longer they’re in use. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Under the oven fries instructions, you probably meant to say Cut, peel, and cook instead of cook, peel, and cook.
So you might want to edit that just to be perfectly clear.
Hello Doc! Thanks so much for the heads up. I fixed it. =)
This is so helpful! I’ve had yuca fries at restaurants and loved them, but I was intimidated by the unprepared yuca in stores. Your recipe helped me make awesome fries at home! Thank you!
Hello Nic! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I love Yucca fries! I really wish yucca root didn’t cost so much more than potatoes, or I’d make them all the time.
I made these in the air fryer. Really crispy on the outside and tender on the inside. Totally perfect with hardly any of the fat of deep frying!
Hello Dash! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I made a variation of this recipe last night – I “oven fried” them on a sheet of foil on my gas grill while I was grilling hamburgers. They came out great! Crispy outside, tender inside, and delicious! Easy cleanup too. It was the first time I had ever cooked cassava root but it won’t be the last.
Hello Jeannie – I LOVE cassava! I am glad to know that oven-frying them turned out well. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Where’s the
Cilantro Mojo Sauce Recipe?
It’s frustrating when you mention it but don’t include recipe or provide a link….
Am I missing something?
OOPS! FOUND IT!
I kept clicking on it not realizing my internet was interrupted.
Thanks for the great recipes!!
P
Hello Patricia! I am glad you found it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)