Yuca Frita (Yuca Fries / Fried Yuca)

Ingredients

• 907 g peeled yuca (or 680 g thawed frozen yuca)yuca (cassava)
• as neededvegetable oil, for frying
• to tastesalt
• as neededcilantro garlic sauce, for dipping

Instructions

1. 1

   Skip the boiling

   If you are using leftover Cuban yuca that has already been cooked, skip the peeling and boiling steps.

2. 2

   Boil the yuca

   Put the yuca in a large pot of salted water. Bring it to the boil over high heat, then turn the heat to low, cover and simmer for about 20–30 minutes, until fork-tender but not mushy. Drain, pat dry with paper towels and transfer to a large bowl with a lid. Leave to cool.

3. 3

   Cut into fries

   If desired, use a knife to remove the stringy, fibrous core from the centre of each piece. Once the yuca has cooled, cut it horizontally into thick, long fries, similar to steak fries.

4. 4

   Heat the oil

   For the stovetop method, heat oil in a large saucepan over medium heat until it reaches 175°C (350°F).

5. 5

   Fry in batches

   Carefully add the yuca pieces to the oil in batches, without overcrowding the saucepan; fry about 3–4 pieces at a time. Cook for about 4–5 minutes, until golden brown, keeping an eye on them so they do not burn.

6. 6

   Season and serve

   Transfer the fries to a paper-towel-lined plate to drain, season with salt and serve with a sauce of your choice.

7. 7

   Prepare the basket

   For the air-fryer method, place the yuca pieces in the basket and spray with cooking spray or toss with 30 ml (2 tablespoons) olive oil.

8. 8

   Air-fry the yuca

   Air-fry at 182°C (360°F) for 15–20 minutes, tossing the pieces in the basket every few minutes. When crisp, transfer them to a plate, season with salt and serve.

What is yuca frita?

Yuca frita, also called fried yuca or yuca fries, is a Latin American preparation of cassava cut into thick pieces and fried until crisp. It is often served as a side, appetiser or snack, much like chips or chunky fries.

This version first boils the yuca so its centre turns tender, then finishes it on the stovetop or in an air fryer. Using leftover cooked yuca is another convenient route.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 2g protein, 58g carbs, 1g fat.

The recipe lists 242 kcal per serving, with 58 g of carbohydrate, 2 g of protein and 1 g of fat. Most of the carbohydrate comes from the yuca; the frying oil or olive oil contributes fat, while the recipe provides little protein. Pair a serving with a protein-rich main and vegetables to balance the plate.

Choose fresh or frozen yuca

Fresh yuca: Peel it before boiling, then cook until a fork can pierce it easily without the flesh turning mushy.

Frozen yuca: Thaw the stated amount before using it. If the yuca is already cooked, skip straight to removing the core if desired and cutting it into fries.

Boil until tender, not soft

Gentle simmering after the water comes to the boil helps the pieces cook through without breaking down. Begin checking around the 20-minute mark, as size and starting temperature can affect how long they take.

After draining, pat the pieces dry and let them cool before cutting and frying. The method calls for drying with paper towels; take care around hot oil if any moisture remains.

Remove the fibrous core

Core: Once the yuca is cool enough to handle, cut away the stringy centre with a knife if you prefer. The recipe makes this optional, but removing it can make the fries easier to eat.

Shape: Cut the pieces horizontally into thick, long fries. Keeping them fairly similar in size helps them cook at a more even pace.

Get a crisp finish

Stovetop: Heat the oil to 175°C and fry only a few pieces at a time, about 3–4 per batch. Crowding the pan can make it harder to fry them evenly; watch closely during the 4–5 minutes so they do not burn.

Air fryer: Arrange the pieces in the basket and use cooking spray or the specified 30 ml of olive oil. Toss every few minutes during the 15–20 minutes of cooking, and take them out when crisp.

Serve while hot

Drain stovetop fries on a paper-towel-lined plate, then season with salt. Serve either method with cilantro garlic sauce or another sauce of your choice.

Yuca fries work as a snack or alongside a main meal. If serving them as a side, pair them with a protein and fresh vegetables for a more rounded plate.

Recipe notes & tips

• Use a fork to check that the yuca is tender before draining it.
• Pat the boiled yuca dry before cutting and frying.
• Remove the fibrous core after the pieces have cooled, if you prefer.
• Fry the yuca in batches of about 3–4 pieces so the saucepan is not overcrowded.
• Keep an eye on the stovetop batch as it browns; the method warns that the pieces can burn.
• Toss the air-fryer basket every few minutes for the stated 15–20-minute cook.

Variations

• Use leftover yuca: Skip peeling and boiling if it is already cooked.
• Choose the air fryer: Cook at 182°C for 15–20 minutes, tossing every few minutes.
• Use olive oil: Toss the pieces with 30 ml before air-frying instead of using cooking spray.
• Change the dip: Serve with a sauce of your choice instead of cilantro garlic sauce.
• Leave out the core: Remove the stringy centre before cutting the yuca into fries.

Common mistakes to avoid

• Overboiling: The yuca can turn mushy; simmer only until fork-tender.
• Skipping the drying: Pat the drained pieces dry before handling them for frying.
• Leaving the core in by preference: Remove the fibrous centre with a knife if you want to avoid the stringy texture.
• Crowding the saucepan: Fry about 3–4 pieces at a time so the pan is not overcrowded.
• Walking away from the oil: Watch the 4–5-minute stovetop fry to prevent the pieces from burning.
• Forgetting to toss the air-fryer basket: Toss every few minutes while cooking for 15–20 minutes.

How to store

Refrigerate cooled leftovers in a covered container and use within 3–4 days. Reheat in an air fryer or oven until hot and crisp; they may soften in the microwave.

Frequently asked questions