Yuca frita is a delicious Latin-style twist on French fries, and once you try it, you might just want to make the switch. Made from yuca (also called cassava), these fries are crispy on the outside and tender on the inside, with a rich, creamy texture.
Ingredients
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Frozen yuca - For this recipe, frozen is the way to go. It's convenient, already peeled and cut, and much more consistent in quality than fresh. With the fresh kind, the outside might look fine, but once cut open, it's often discolored or spotted inside. The flesh should be completely white, and any imperfections mean it's not good.
Oil - Use a neutral option with a high smoke point, such as canola, vegetable, corn, or peanut oil. It needs to handle high temperatures without burning or adding flavor.
Salt - A light sprinkle right after frying brings out the natural flavor and adds the perfect finishing touch.
Garnish and sauces - Serve with chopped parsley or cilantro for a pop of color. For dipping, try cilantro garlic sauce, ranch, barbecue, spicy mayo, chipotle aioli, garlic butter, mojo, or even ketchup or hot sauce-whatever you like with fries will likely work here, too.
See the recipe card for quantities and preparation.
How to make yuca frita
- Add about 4 quarts of water to a large pot and bring to a boil over high heat. Stir in 1 teaspoon of salt.
- Carefully add the frozen yuca using tongs to avoid splashing. When the water returns to a boil, cover and cook for 20-25 minutes, stirring occasionally. Reduce the heat slightly if it starts to boil over.
- Cook until fork-tender-a knife should slide in easily. Start checking at 15 minutes. Drain completely and spread the pieces in a single layer on a baking sheet or large platter.
- When cool enough to handle, remove and discard the fibrous core from the center of each piece. It's easier to remove while still warm and pliable.
- Let cool completely; refrigerate until chilled and firm. Once cool, cut into thick sticks or chunks (about 1 inch wide).
- Add enough oil to a large, deep skillet to cover the bottom by about 1 inch. Heat over medium-high to 350°F-375°F. When hot but not smoking, add the pieces in batches without overcrowding. Fry for 2 minutes.
- Turn each piece and fry for 2 more minutes. Continue cooking and turning for another 1-2 minutes, until golden on all sides.
- Transfer to a paper towel-lined plate using tongs or a slotted spoon. Immediately sprinkle with salt. Repeat with the remaining batches.
Frying tip
To prevent the oil from overheating between batches, turn off the heat while transferring the fries. Turn it back on when ready to start the next round. You may also need to slightly lower the heat once the oil is fully up to temperature.
Garnish with chopped cilantro or parsley, if desired. Serve with your favorite dipping sauce.
Storing and reheating instructions
Boil ahead: The yuca can be boiled in advance and stored in the refrigerator until ready to fry. Let it cool completely, then transfer to an airtight container and refrigerate for up to 2 days. Chilling also helps firm up the pieces, making them easier to cut and fry.
Storing: Store any fried pieces in an airtight container in the refrigerator for up to 3 days. While they're best freshly fried, leftovers can be reheated. Freezing is not recommended.
Reheating:
Oven: Bake at 375°F for about 8-10 minutes, or until hot and crisped back up.
Air fryer: Preheat to 375°F and air fry for 5-7 minutes, shaking the basket or turning the pieces halfway through. Cook time may vary based on size.
Microwave: Reheat in short intervals, though the texture will be softer and less crisp.
Food safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Don't overcook the yuca, it should be tender but still hold its shape.
- Choose pieces that are roughly the same size so they cook at the same rate. If there are a few smaller ones in the mix, check them early and take them out as soon as they're tender, then continue cooking the larger ones.
- It's easiest to remove the woody stem while the pieces are still warm and pliable. Once they cool, it can be a bit tougher to work with.
- Refrigerating the cooked yuca helps it firm up, making it easier to cut and fry without breaking apart.
- Use a large pot to boil the frozen pieces. If they're overcrowded and not fully submerged, they can become mushy and won't fry up well.
Frequently asked questions
Yuca is a starchy root vegetable with rough brown skin and a hard white interior. It's also known as cassava. It can be boiled, mashed, or fried, and is often served with garlicky sauces like mojo.
We use frozen yuca in this recipe because it's much more reliable. Fresh yuca can look fine on the outside but be discolored or moldy inside. The flesh should be completely white, any brown spots mean it's no good. Frozen yuca is already peeled and cut, which makes prep easier and more consistent.
You can usually find frozen yuca in the international frozen foods section of large supermarkets or at Latin markets. It's sold in large bags, and the available brands will vary depending on your location.
Looking for more ways to cook with yuca? Try our traditional ajiaco or yuca with garlic sauce for even more Latin-inspired comfort food.
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📖 Recipe
Yuca Frita Recipe
Ingredients
- 2 to 2½ pounds Frozen Yuca
- 1 teaspoon Salt plus a couple of pinches to season after frying
- Neutral Oil enough to cover the bottom of a deep, large skillet by about 1 inch (about 1½ cups). Use an oil with a high smoke point.
Instructions
Boil
- Add about 4 quarts of water to a large pot and bring to a boil over high heat. Stir in 1 teaspoon of salt.
- Carefully add the frozen yuca using tongs to avoid splashing. When the water returns to a boil, cover the pot and cook for 20-25 minutes, stirring occasionally. Reduce the heat slightly if it starts to boil over.
- Cook until the pieces are fork-tender-a knife should slide in and out easily. Start checking after 15 minutes and adjust the time as needed.
Drain and cool
- Drain completely using a colander or strainer. Spread the cooked yuca on a baking sheet or large platter in a single layer (do not stack).
- When cool enough to handle, remove and discard the fibrous core from the center of each piece-it's a tough, stringy part that resembles twine.
- Let it cool completely. For best results, refrigerate until chilled and firm.
Prep for frying
- Once chilled, cut into thick sticks or chunks (about 1 inch wide).
Fry
- Add enough oil to a large, deep skillet to cover the bottom by about 1 inch. Heat over medium-high to 350°F-375°F. The oil should be hot but not smoking.
- Working in batches, carefully add the pieces to the oil without overcrowding. Fry for 2 minutes, turn, and fry for 2 more minutes. Continue turning and frying for another 1-2 minutes, until lightly golden on all sides.
- Use a slotted spoon or tongs to transfer the fried pieces to a paper towel-lined plate. Immediately sprinkle with salt. Repeat with the remaining batch(es).
- Tip: To prevent the oil from overheating between batches, turn off the heat while transferring the fries. Turn it back on when ready to start the next round.
Serve
- Garnish with chopped cilantro or parsley, if desired. Serve with your favorite dipping sauce.
Notes
- Don't overcook-pieces should be tender but hold their shape.
- It's easiest to remove the core while it's still warm.
- Refrigerating the cooked yuca helps firm it up for easier cutting and frying.
- Choose pieces that are roughly the same size for even cooking.
- If you're frying in batches (which is likely for this amount), the cook time will increase. Plan for at least two rounds of frying, allowing time for the oil to return to temperature between batches.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Roland
Excellent
Maria Chrisco
Can you air fry Yuca?
Elizabeth
Hi Maria,
Yes, but you have to boil it first to cook it. Then drain it, cut it into pieces and air fry.
Emily
Will it still taste okay with vegetable or peanut oil?
Elizabeth
Hi Emily, Use your favorite oil for frying as long as it has a high smoke point.
Gifty
Thanks for this recipe. Cassava is so cheap and plentiful in my country Ghana. This might give our popular yam fries some competition. Thanks again.
Elizabeth
So happy you enjoyed it!