Caribbean Cassava (Yuca) Fries

Sure, you've eaten french fries, sweet potato fries, and plantain fries, but have you ever tried cassava fries? Also called yuca fries, these tasty little bites are made from raw cassava (or yuca), a starchy root often used in Latin American and Caribbean cuisines.

Turning cassava into homemade fries that are crispy on the outside and tender on the inside is easy. Deep-frying accentuates cassava's slightly sweet, nutty flavor. It's similar in texture and taste to potato fries but sweeter and more flavorful. You'll be hooked after the first taste.

Preparing cassava is a bit unusual when you're new to it, but this homemade cassava fries recipe will walk you through the steps of handling the tropical vegetable. Raw cassava is poisonous, and the toxins are removed during cooking. The white flesh will turn yellow, and they're perfectly safe to eat; just resist the temptation to nibble until you're finished.

To make cassava fries, the tuber needs to be peeled to remove the fibrous brown skin. It's then boiled, the hard spine is removed, and the flesh is cut into long strips, just like french fries. They're then submerged in a pot of hot oil and fried to crispy perfection. You can bread them before frying, but they're just as tasty fried au naturel. 

Enjoy the cassava fries while still hot as a snack or use them as a satisfying vegetable side for any meal. Choose your favorite dipping sauce and add even more flavor to each bite. Cassava fries are fabulous with mojito garlic dipping sauce, or you can go with spicy homemade mayo or simple ranch dressing.