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How to Make Yuca Fries

Learn How to Make Yuca Fries and give potatoes a break! These yuca fries are crispy on the outside and creamy and irresistible soft on the inside. Easy to make and perfect to share at a barbecue or party. 
Course Side Dish
Cuisine Venezuelan
Keyword cassava, fries, yuca
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 362kcal


  • 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)



  • 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.


  • 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.


  • 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.


YUCA (Also known as cassava): 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.
SALT: 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), 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.
Yes! Cut, 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.
  • 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!
What to Serve with Yuca Fries? 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 362kcal | Carbohydrates: 86g | Protein: 3g | Sodium: 31mg | Potassium: 614mg | Fiber: 4g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 46.7mg | Calcium: 36mg | Iron: 0.6mg