Yuca Fries Recipe

The first time I made yuca fries, I remember the kitchen smelled all at once like earth and warmth and a little splash of oil hitting the hot pan. The yuca itself, heavy and knobbly and strange to hold, sliced open to a starchy, creamy-white core—felt like opening something forgotten. And once they hit the oil… oh, that rustly crackle. They puffed just slightly, turned this lovely soft yellow. I stood there tasting the first one straight from the pan (too hot, I always do that), and the inside was creamy and rich, almost buttery, with this irresistibly crisp edge around it. And that was it. I’ve made these again and again—often just for myself, if I’m honest.

Why You’ll Crave It

• That perfect balance: crispy outside, tender and almost creamy inside
• Made from cassava, they’re naturally gluten-free and feel just a little more special
• Great blank canvas for spices – from smoky paprika to bold garlic or even a spiced salt
• Pairs beautifully with bold, punchy sauces (I love a garlicky aioli or a cilantro-lime crema)
• Honestly? People just get curious when you serve them, and then ask for more

The first time I served these at a dinner party, the plate went quiet—everyone was chewing happily, eyes wide, dipping, reaching again. No one missed the potatoes.

What You’ll Need

• 1 large yuca root (about 2 pounds): peeled completely and cut into pieces—firm, heavy, and no dark spots
• Vegetable or canola oil: enough for deep frying, about 2 to 3 inches in the pot
• Salt: just to taste, but I like a good flaky finish if you’ve got it
• Optional seasonings: garlic powder, a dash of cayenne, smoked paprika—or make your own mix

Easy How-To

Peel and Chop

The yuca has a thick, waxy skin you’ll need to cut through with a sharp knife. Don’t be shy—slice both ends off, then cut into 4 to 6 inch sections. Run your knife down one side and pry off the peel in chunks.

Boil ‘Til Tender

Drop the chunks into a large pot of salted water, bring it up to a boil, and let it bubble away for about 20 minutes. You’ll feel when they’re ready—a fork should slip in without resistance, but they shouldn’t be falling apart.

Cool and Strip

Drain them carefully and let them sit for a few minutes. Once they’re touchable, slice each piece in half lengthwise, remove any fibrous core (it’s like a stringy spine inside), and cut them into fry-sized strips. About an inch thick is nice.

Heat Up the Oil

While you’re prepping the yuca, pour your oil into a deep pan or fryer. Get it up to 350°F or so. You’ll know it’s ready if a small piece of yuca sizzles and bobs right away.

Fry in Batches

Gently slip in a few strips at a time—don’t crowd them or they’ll steam. Fry 5 to 7 minutes until golden and their surfaces look almost crackly. Lift them out with a slotted spoon onto paper towels to drain.

Season While Hot

Salt them straight away, while they’re still glistening. If you’re adding spices, shake them gently in a bowl to coat evenly. They smell incredible at this point. Honestly, this is when I steal one or two.

Serve ‘Em Up

Bring them to the table warm, with something for dipping—garlic-laced mayo, tangy chimichurri, whatever calls to you. Or just eat them from the bowl standing in the kitchen. I won’t judge.

Good to Know

• Yuca has a woody center – don’t forget to pull that out after boiling. It runs right down the middle like a tough little cord.
• I once forgot to salt them right away, and yes—they tasted flatter. Do it while they’re hot!
• Frying in too-cool oil makes them… sad. Limp and greasy. Give them the proper sizzle.

Serving Ideas

• Serve with a lime-garlic aioli or a cool tahini dip—both contrast the richness beautifully
• Tuck them into a rice bowl with grilled steak and avocado for a comfort-heavy dinner
• Coat in chimichurri and pile next to fried eggs—breakfast of dreams

Top Tricks

• Boil the yuca the day before and store it in the fridge—then fry right before serving
• If baking instead of frying, brush each fry generously with oil so the edges still crisp up
• Season while hot, always—it helps the salt stick and perfumes everything instantly

Frequently Asked Questions

What is yuca?

Yuca, or cassava, is a starchy root vegetable common in Latin American, Caribbean, and African cooking. It has a subtle nutty taste and turns wonderfully fluffy once cooked.

How do I know when yuca is done boiling?

The texture should be soft enough to pierce with a fork, but still hold its shape—not crumbling. About 20 minutes is usually right.

Can yuca fries be frozen?

Yes, after boiling and cooling, you can freeze the strips. I freeze them on a baking tray first so they don’t stick, then transfer to a bag. Fry straight from frozen (just add a minute or two).

What oil is best for frying yuca?

Go for a neutral, high-smoke point oil like canola or vegetable. No need for anything fancy here—the yuca flavor will shine on its own.

How do I make yuca fries crispy?

Hot oil is key—as is letting them cool a bit after boiling, and not crowding the pan. That breathing room gives them their beautiful crisp past the softness.