Yuca Fries
Posted: 01/03/22
Updated: 02/01/22
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These yuca fries are extra crispy on the outside, and super soft and creamy on the inside. They’re surprisingly easy to make, and are the perfect side dish to share with family and friends!
What Makes This Recipe So Good
- It requires just 3 ingredients! That’s right – yuca, vegetable oil, and salt is all you need to make this tasty recipe.
- It’s hands-down the easiest way to make perfect yuca fries! By boiling the yuca first, we make slicing a breeze. This quick and simple trick cuts down on overall recipe time and work.
- Yuca contains more nutritional value than potatoes, making it a healthier alternative! Higher in both protein and carbs, these fries will leave you feeling energized, versus weighed down.
Key Ingredients
Yuca – Specifically the yuca root, and sometimes referred to as cassava root, is the star of this fries recipe! If you’ve never heard of or had yuca before, it looks like a cross between a sweet potato and a white potato. It has a dark brown, rough skin and a white flesh. It’s deliciously starchy, and acts as a blank canvas to any seasonings you’d like!
Vegetable Oil – Any neutral oil will work in this recipe, such as canola, avocado, or vegetable oil. The trick is picking an oil you won’t be able to taste in your finished dish. A neutral oil will ensure that the delicious flavors and the textures of the yuca shine through!
Chef’s Tips
- Feel free to spice up these yuca fries any way you’d like! A dash of smoked paprika, garlic powder, or even chipotle powder would taste delicious. I topped mine with a sprinkling of fresh chopped parsley and sea salt, and they were perfect!
- Peel the yuca completely before boiling. Yuca skin is notoriously waxy, and should always be removed ahead of cooking. Then, once peeled, boil your yuca until fork tender – this’ll make it much easier to cut into fries!
- To make these yuca fries even healthier, you can roast them in the oven instead! To do this, boil and slice your yuca before placing them on a baking sheet with a drizzle of vegetable oil, and a pinch of salt. Then, bake the fries at 425° Fahrenheit for about 25 minutes, or until golden brown and crispy.
Other Delicious Side Dishes You’ll Love
- The BEST Parmesan Truffle Fries
- Sautéed Mushrooms
- Instant Pot Green Beans
- Roasted Potatoes and Carrots
- Air Fryer Carrots
Yuca Fries
These yuca fries are extra crispy on the outside, and super soft and creamy on the inside. They're surprisingly easy to make, and are the perfect side dish to share with family and friends!
servings
Ingredients
- 2 pounds yuca peeled
- 3 cups vegetable oil see Notes
- salt to taste
Equipment
- Large pot
Instructions
- Cook yuca in a large pot of boiling water for about 20 minutes or until fork tender. Drain and let cool until cold enough to handle. Cut cooked yuca into strips, about ½-inch thick and 4-inches long, and discard the fibrous core.
- Heat vegetable oil in a large pot over medium-high heat, to 350° Fahrenheit. Carefully drop yuca into the oil and fry for about 5 minutes or until crispy, then place on a paper-towel lined plate.
- Once all yuca has been fried, toss the fries in salt and whatever other spices you’d like, then serve hot.
Notes
- Vegetable Oil: Feel free to use any neutral tasting oil such as canola, avocado, or vegetable oil.
Nutrition Information
Serving: 1serving, Calories: 242kcal, Carbohydrates: 58g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 21mg, Potassium: 410mg, Fiber: 3g, Sugar: 3g, Vitamin A: 20IU, Vitamin C: 31mg, Calcium: 24mg, Iron: 1mg, Net Carbs: 55g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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