YUCA FRIES RECIPE
You will love the delicious taste Yuca Fries brings to your table, especially when served with a good steak and smothered avocado sauce, chimichurri, and/or cilantro mojo!
Yuca is the go-to side dish in all Venezuelan Barbecues, and it has become a trendy ingredient among people who follow the paleo or whole30 diet.
These yuca fries are crispy on the outside and creamy and irresistible soft on the inside. If you’ve been rocking potatoes and sweet potato fries, you’ll also want to give yuca fries recipe a try!
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).
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.
2 – COOK THE YUCA
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 enough water 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.
3 — FRY THE YUCA TO MAKE YUCA FRIES
Cut yuca pieces in half and remove the inner root. Then cut into 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.
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 vegetables.
It’s very similar to potatoes but lighter in flavor and chewier 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, 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.
HOW TO TELL WHEN YUCA IS SPOILED
When you peel the yuca root, it should be completely white (top). If there are dark or brown spots, lines, flecks, the root has gone bad so go ahead and discard (bottom). 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.
QUICK 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 Goya brand, which comes in 1.5 and 5 lbs. packs. If using frozen yuca, omit 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 is ready (soft), add the salt, let 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 to a freezer-safe bag or container.
WHAT SHOULD I SERVE WITH CASSAVA FRIES?
Try making these recipes for dinner to go alongside your fries!
Bring back your passion for baking, even if you cannot use eggs!
- Easy Chipotle Steak Bites
- Grilled Balsamic-Garlic Steak
- Mexican Pork Tenderloin Adobo
- Slow Cooker Honey Garlic Pork Chops
How to Make Yuca Fries
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.
- 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
Recipe originally posted in April 2019, post content edited to add more helpful information, no change to the recipe in May 2021.
