|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 31mg||156%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In South America, Cuba, and other Latin countries, yuca, the edible root of the cassava, is a popular root vegetable. It's used in the same way potatoes are prepared: mashed, boiled, and fried, as in this yuca fries (yuca frita) recipe. There are two things to keep in mind when making yuca fries: First, the yuca is always cut into thick wedges as opposed to thinner French fries, which makes them crispy on the outside and soft but densely textured on the inside. And secondly, the yuca needs to be partially cooked before it is fried, or else the outside of the fries will burn while the inside remains raw.
You can buy fresh yuca root or frozen yuca that is already peeled; either one works well for this recipe. Yuca fries are delicious with aji chile pepper sauce or huancaína (spicy cheese) sauce for dipping.
Click Play to See This South American Yuca Fries Recipe Come Together
"I've never worked with yuca before, so I wasn't familiar with it, but I'm a big fan of anything fried. Once fried, salt, dip in a condiment of choice, and eat...all of them. They were AMAZING. They were crispy and crunchy on the outside and creamy on the inside, with pockets of crispy airiness throughout." —Carrie Parente
2 pounds yuca root (fresh or frozen)
2 cups vegetable oil, for frying
Dash of kosher salt
Gather the ingredients.
If using fresh yuca, peel the yuca using a knife.
Cut the yuca into large pieces.
Remove the fibrous inner core of the root.
Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 20 to 30 minutes.
Check yuca for any remaining fibrous pieces and remove them.
Cut the yuca root into thick rectangular wedges.
Heat 2-inches of vegetable oil in a heavy frying pan over medium-high heat.
Once the oil is hot (ideally 350 F), fry the yuca in batches, turning occasionally, until golden brown.
Carefully remove yuca from pan with a slotted spoon or wire skimmer and place onto a plate lined with paper towels.
Sprinkle the yuca fries with kosher salt. Serve hot with aji chile pepper sauce or huancaina sauce for dipping and enjoy.