If you love fries but want to try something new, Crispy Yuca Fries are a game-changer. Yuca, also known as cassava, has a naturally mild, slightly nutty flavor and a firmer texture than potatoes. When fried, Crispy Yuca Fries develop an amazing crispy outside with a fluffy, tender inside—giving you the perfect bite every time.
These Crispy Yuca Fries are golden, crunchy, and absolutely addicting! They pair beautifully with dipping sauces like garlic aioli, spicy mayo, or even classic ketchup. Whether you’re making them as a side dish, a snack, or a party appetizer, Crispy Yuca Fries will be the first thing to disappear from the table.
The first time I had Crispy Yuca Fries was at a small Latin American restaurant. I had ordered them out of curiosity, expecting them to taste like regular fries. But as soon as I bit into one, I could tell they were something special. They were crispier, heartier, and had this rich, almost buttery flavor that made them so satisfying.
After that, I knew I had to try making Crispy Yuca Fries at home. I bought fresh yuca from a local market, peeled it (which takes a little patience), and fried up my first batch. Let me tell you—it was totally worth the effort! Now, I make Crispy Yuca Fries all the time, experimenting with different seasonings and dipping sauces.
Table of Contents
Why You’ll Love Yuca Fries
- Extra Crispy Texture – Even crispier than regular fries!
- Fluffy & Soft Inside – The perfect contrast to the crunchy outer layer.
- Naturally Gluten-Free – A great alternative for those avoiding gluten.
- Mild, Buttery Flavor – Works well with both simple seasonings and bold spices.
- Pairs with Any Dipping Sauce – From garlic aioli to spicy salsa, the possibilities are endless!
Health Benefits of Yuca Fries
Yuca isn’t just delicious—it also comes with some great health perks.
- Rich in Carbohydrates – A great source of energy.
- Packed with Fiber – Helps with digestion and keeps you feeling full.
- Gluten-Free & Grain-Free – Perfect for those with dietary restrictions.
- Loaded with Vitamin C – Supports a healthy immune system.
- Lower in Sugar Than Potatoes – A great option for balanced meals.
Best Occasions to Enjoy Yuca Fries
- Game Night – A fun, crispy snack that everyone will love.
- BBQ or Cookout – A unique and tasty side dish for grilled meats.
- Casual Dinners – Serve alongside burgers, sandwiches, or grilled fish.
- Party Appetizer – A crunchy, shareable snack with dipping sauces.
- Late-Night Cravings – Better than fast food fries!
Chef’s Notes: Crispy Yuca Fries
- Peeling Thoroughly – Make sure to remove all fibrous skin for the best texture.
- Boiling First – This step is key for neutralizing toxins and achieving tenderness.
- Oil Temperature – Keep the frying oil at 350°F to ensure a crispy, golden result.
- Batch Frying – Avoid overcrowding the pot to prevent soggy fries.
- Seasoning Options – Try smoked paprika, garlic powder, or dried herbs for extra flavor.
- Serving Suggestions – Pair with a citrusy aioli, spicy ketchup, or a fresh salsa.
- Make-Ahead Tip – Boil and cut the yuca in advance, then fry when ready to serve.
- Alternative Cooking Methods – Air fry at 400°F for 15 minutes or bake at 425°F for 25 minutes.
- Storage & Reheating – Store leftovers in an airtight container and reheat in an oven or air fryer for best results.
- Taro & Sweet Potato Alternative – Swap yuca for taro or sweet potatoes for variety.
Crispy Yuca Fries
4
15
minutes35
minutes379
kcal50
minutesDive into these irresistibly crispy yuca fries that offer a tropical twist on the classic fry experience. With a delicate balance of nutty sweetness and satisfying crunch, this recipe transforms humble cassava into a gourmet treat. Perfect for adding a splash of Caribbean flair to your meal, these fries make an exciting side dish or appetizer that will have everyone talking. Elevate your home cooking with a technique as refined as a celebrity chef’s secret, and serve them with your favorite tangy dipping sauce for an unforgettable bite.
Ingredients
- Yuca Base
2 lb yuca (cassava) meticulously peeled to remove the fibrous brown skin and trimmed for a fresh start.
- Boiling Component
kosher salt a pinch added to a pot of water to infuse flavor during the cooking process.
- Frying Necessities
neutral oil sufficient to fill a heavy pot about 2–3 inches deep, such as vegetable or canola oil.
black pepper freshly ground for a final seasoning touch.
- Alternative Ingredients
Use thick-cut sweet potato or taro in place of yuca if desired for a similar starchy texture
swap kosher salt with sea salt for a milder flavor
choose olive oil or peanut oil instead of vegetable oil provided there are no allergy concerns
substitute black pepper with white pepper if you prefer a gentler heat profile.
Directions
- Ingredient Prep – Begin by assembling all your ingredients and ensuring that your work area is clear. Spend about 5 minutes gathering 2 lb of fresh yuca, a pinch of kosher salt, neutral oil for deep frying, and freshly ground black pepper, so you’re fully prepared to start.
- Yuca Processing – Use a vegetable peeler and chef’s knife on a cutting board to carefully remove the thick, fibrous skin from the yuca. Cut the peeled root into roughly 4-inch segments and place them into a large pot of salted water. Bring the water to a boil and simmer for about 20 minutes until the yuca becomes fork-tender, ensuring toxins are neutralized.
- Cutting and Core Removal – After draining the boiled yuca and allowing it to cool until manageable, split each segment in half to reveal and remove the tough central spine. Proceed by slicing the remaining yuca into uniform ½‑inch thick strips, resembling traditional fry shapes. Allow approximately 5 minutes for this careful and precise step.
- Frying Technique – In a dutch oven, heat the neutral oil over high heat until it reaches roughly 350°F, using an instant-read thermometer if available. Fry the yuca strips in small batches, carefully monitoring for a gentle golden-brown color during the 3–4 minute fry per batch. Use a slotted spoon to remove the fries and transfer them onto paper towels for proper draining.
- Final Seasoning – Conclude by sprinkling the hot fries with freshly ground black pepper and additional salt to your taste. Allow them a minute to rest before serving alongside your favorite dipping sauce for an extra burst of flavor.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- vegetable peeler
- colander
Notes
- For optimum results, ensure that the yuca is peeled thoroughly to prevent any lingering bitterness. Experiment with an optional dusting of dried herbs like rosemary or smoked paprika to heighten the flavor profile. Pair these fries with a tangy tropical coleslaw or a crisp garden salad for a balanced meal. They also make for a fun party snack alongside a zesty dipping sauce, adding an unexpected twist to your fry rotation.
Nutrition Facts
- Calories: 379kcal
- Fat: 1g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 500mg
- Carbohydrates: 90g
- Fiber: 5g
- Sugar: 3g
- Protein: 4g
- Vitamin A: 10IU
- Vitamin C: 12mg
- Calcium: 30mg
- Iron: 1.7mg
FAQs: Crispy Yuca Fries
Do I have to boil the yuca before frying?
Yes, boiling removes natural toxins and softens the yuca for perfect frying.
Can I use an air fryer instead?
Yes! Cook at 400°F for about 15 minutes, shaking the basket halfway through.
What’s the best oil for frying yuca?
Neutral oils like vegetable, canola, or peanut oil work best.
How do I know when yuca fries are done?
They should be crispy and golden brown in about 3–4 minutes per batch.
Can I bake these instead?
Yes, bake at 425°F for 25 minutes, flipping halfway for even crispiness.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
What’s the best way to reheat them?
Reheat in a 375°F oven or air fryer for 5–7 minutes for crispiness.
Can I season them differently?
Absolutely! Try Cajun seasoning, garlic powder, or smoked paprika for extra flavor.
Why do my fries taste bitter?
Yuca needs to be fully peeled and boiled to remove any bitterness.
What dipping sauce goes well with these?
Try garlic aioli, chimichurri, or a spicy mango salsa!
More Recipes
Cassava Flatbread
Cooks in 30 minutesDifficulty: EasyDiscover a sensational twist on traditional tortillas with our Easy Gluten-Free Cassava Flatbread. This recipe delivers a tender, pliable flatbread with a texture reminiscent of soft play-dough, ideal for those seeking gluten‐free, grain‐free alternatives. With its simple ingredients and straightforward steps, every bite evokes the finesse of a top chef’s kitchen. Perfect for quick dinners or sophisticated appetizers, this dish transforms everyday ingredients into a culinary delight that’s as exciting to make as it is to savor.
Golden Cassava Flatbread
Cooks in 23 minutesExperience the charm of a timeless flatbread with this Golden Cassava Flatbread recipe – a simple, wholesome option that brings a unique texture and subtle nutty flavor to your table. In just minutes you’ll craft soft, evenly crisped rounds perfect for breakfast spreads or as an appetizer paired with smoked fish. This recipe is light on fat yet bursting with character, ideal for those who appreciate the beauty of uncomplicated ingredients. Let the rustic elegance of this dish inspire your culinary creativity and elevate everyday meals into gourmet moments.
Crispy Cassava Slices
Cooks in 15 minutesDifficulty: EasyDiscover the extraordinary charm of these crispy cassava slices, a simple yet irresistible treat that transforms humble tubers into gourmet snack perfection. With only three ingredients and adaptable cooking methods—air fryer, oven-baked, or deep-fried—this recipe brings culinary excitement and healthful simplicity to your table. Perfect for quick bites or an impressive appetizer, it’s a delightful twist that even the most celebrated chefs would admire for its ease and vibrant flavor without any fuss.
