Yuca Fries

Ingredients

• 907 g (32 oz)Yuca root
• 454 g (16 oz)Vegetable oil
• To tasteSalt

Instructions

1. 1

   Peel and cut

   Carefully peel the yuca with a knife, then cut it into large chunks. Remove the inner core.

2. 2

   Boil until tender

   Bring a large pot of salted water to the boil. Add the yuca and simmer for 20 minutes, or until fork-tender, then drain.

3. 3

   Cut and fry

   Cut the cooked yuca into thick rectangular wedges. Heat the vegetable oil in a frying pan over medium heat. When it reaches 177°C (350°F), fry the wedges in batches until golden brown. Lift them out with a slotted spoon and place on kitchen paper.

4. 4

   Season and serve

   Sprinkle the fried yuca with salt to taste and serve hot.

What are yuca fries?

Yuca, also called cassava, is a starchy root enjoyed in many Latin American cuisines. Cut into wedges and fried, it develops a browned exterior and a soft, substantial centre.

This version boils the root before frying it. That two-stage method makes the inside tender before the wedges go into the hot oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2180 calories, 13g protein, 385g carbs, 60g fat.

Yuca supplies most of the carbohydrates, while the frying oil contributes most of the fat; the recipe contains little protein. The stated serving is a large amount of yuca, so consider sharing it and serving the fries with vegetables and a protein-rich dish.

Getting the yuca ready

Peeling: The skin is tough, so use a knife carefully and remove it fully. Cut the root into chunks before boiling, then take out the firm inner core as directed.

Wedges: Cut the drained yuca into thick, fairly even rectangles so the pieces cook at a similar pace in the pan.

Why boil before frying?

Tenderness: Simmering for about 20 minutes softens the root; check with a fork rather than relying on the clock alone. The pieces should be fork-tender before you drain them.

Frying: The oil browns the already-cooked wedges and gives them a crisp exterior. Fry in batches so you can keep an eye on their colour.

Judging the finish

Colour: Look for a golden-brown surface, then lift the wedges out with a slotted spoon. The recipe gives colour as the frying cue rather than a fixed frying time.

Serving: Season as soon as the wedges are out of the pan and serve them hot, when the contrast between the browned outside and tender centre is most noticeable.

Oil and safe frying

Temperature: Heat the oil over medium heat and use a thermometer to check for 177°C (350°F). Add the yuca only when the oil has reached that temperature.

Batches: Work in batches and handle the hot oil carefully. The oil quantity is for frying; the wedges do not need to absorb all of it.

What to serve alongside

Dips: Serve the hot wedges with a dipping sauce of your choice. A tangy or creamy dip can complement their mild, starchy flavour.

On the plate: Pair them with a fresh salad or vegetables and a protein-rich main if you want a more balanced meal.

Recipe notes & tips

• Use a sturdy knife to peel the tough skin carefully.
• Remove the inner core before cooking the root.
• Check the yuca with a fork after 20 minutes of simmering.
• Cut the cooked root into evenly sized, thick wedges.
• Use a thermometer to check that the oil reaches 177°C (350°F).
• Season the wedges as soon as they come out of the oil.

Variations

• Add garlic: Toss the hot fries with finely chopped garlic before serving.
• Use a spice blend: Sprinkle on paprika or your preferred seasoning along with the salt.
• Serve with a dip: Offer a creamy or tangy sauce on the side.
• Add herbs: Finish with chopped fresh herbs for a fragrant garnish.

Common mistakes to avoid

• Leaving the core in: Remove the inner core when preparing the root.
• Skipping the simmer: Boil until fork-tender before cutting the yuca into wedges.
• Uneven wedges: Cut pieces to a similar thickness so they brown more evenly.
• Guessing the oil temperature: Check for 177°C (350°F) before frying.
• Crowding the pan: Fry in batches so you can monitor the wedges as they brown.

How to store

For the best texture, eat the fries hot after cooking. If needed, refrigerate leftovers in a covered container for up to 3 days; reheat in an oven or air fryer until hot and crisp. Avoid leaving cooked yuca at room temperature for more than 2 hours.

Frequently asked questions