Yuca (Cassava) Fries & Fried Yuca Recipes How to Make

As a fries fan, you would not want to miss out on yuca fries. Yuca fries, also known as cassava fries, are a delicious and unique alternative to traditional potato fries, bringing a touch of exotic flair to the table. Yuca, scientifically known as Manihot esculenta, has been a staple food in South America for thousands of years.

Different cultures have their unique takes on yuca fries. In Latin America, they’re often enjoyed with lime and chilli powder. In Africa, they’re sometimes paired with spicy pepper sauces. Modern chefs are experimenting with yuca fries by incorporating them into fusion dishes, such as yuca poutine, yuca fry nachos, or even yuca fry sliders. In this post, I’ll guide you through transforming yuca root into crispy, crunchy fries by frying in vegetable oil or using healthier cooking methods like baking and air frying.

Introduction to Yuca

Yuca, also known as cassava, is a starchy root vegetable native to South America and a staple in Caribbean and Central American cuisine. This naturally gluten-free tuber can be prepared in numerous ways, offering versatile culinary applications. Yuca is a perfect alternative to wheat-based products for those with gluten sensitivities or celiac disease. Cassava flour is often used in gluten-free baking. If you are looking for gluten-free breakfast options, check out this list of 15 tasty gluten-free cereals.

Coming back, yuca is an excellent source of carbohydrates, making it a significant energy provider. It’s also rich in vitamin C, potassium, and dietary fiber. Yuca comes from a perennial shrub, and the root of this plant is widely consumed. In Spanish, the root is called “yuca.”

Fresh yuca roots are typically long and cylindrical with rough, brown, bark-like skin. Peel and soak yuca roots in water to remove any traces of cyanogenic glycosides, which are toxic if consumed in large amounts. The peeled root is sliced into thick strips and boiled until tender to make yuca fries. After boiling, the yuca strips are typically deep-fried or baked until they achieve a crispy exterior and a fluffy interior. I recommend reading this informative post on yuca to learn the best ways to consume and cultivate yuca!

Is it Yuca Fries or Yucca Fries?

It’s important not to confuse the yuca root with the yucca plant. Even though the spelling is often used interchangeably, the two are unrelated. Yucca is a type of plant, whereas yuca specifically refers to the edible root of the cassava plant. The term yucca fries is often used interchangeably for cassava fries but yuca and yucca are different. The confusion is caused by the similarity in name spellings with a desert plant native to the southeastern United States called yucca (pronounced YUHK-a).

Yuca is often misspelled as yucca; yucca fries are referred to in various recipes. However, yucca plants are ornamental plants from the agave family, which are not edible. I have used ‘yucca fries’ at some places to help users find this easy yuca frita (fried yuca) recipe. Whether you call them yuca fries, cassava fries, or yucca fries my recipe makes sure you end up with juicy on the inside and crispy on the outside golden brown fries.

Alternative Cooking Methods

If you’re looking to enjoy the deliciousness of fried yuca but do not want to fry yuca to avoid oil for health reasons – baking or air frying are excellent alternatives. Both methods can yield crispy, flavorful yuca fries without the added fat from deep frying.

Baked Yuca Fries

Preparation:

Start by peeling the yuca root thoroughly to remove the tough, waxy outer skin. Cut the yuca into large chunks and boil them in salted water for about 20-30 minutes until fork tender but not mushy. Drain and let them cool slightly.

Once the yuca is cool enough to handle, remove the stringy core from the center of each piece. Slice the boiled yuca into thick, long fries similar to steak fries.

Baking Process:

Preheat your oven to 425°F (220°C). Toss the yuca fries with a small amount of olive oil, avocado oil or a cooking spray to help them crisp up. Season with salt and any desired spices (paprika, garlic powder, cayenne pepper, etc.).

Spread the yuca fries in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure the fries are not overcrowded to ensure even baking.

Bake for about 25-30 minutes, flipping halfway through the cooking time, until the fries are golden brown and crispy on the edges. Remove from the oven, let cool slightly, and enjoy with your favorite dipping sauce.

Air Fried Yuca Fries

Preparation:

Peel the yuca, cut into chunks, and boil in salted water for 20-30 minutes until tender. Drain and cool. Remove the fibrous core from each piece of yuca and slice the yuca into thick fries.

Air Frying Process:

Preheat your air fryer to 375°F (190°C) for a few minutes. Lightly coat the yuca or cassava fries with olive oil, avocado oil or cooking spray. Season with salt and your favorite spices.

Place the yuca fries in the air fryer basket in a single layer. Do not overcrowd the basket; cook in batches if necessary. Air fry the yuca fries for 15-20 minutes, shaking the basket halfway through to ensure even cooking, until they are crispy and golden brown.

Remove from the air fryer, let cool slightly, and serve with a sauce of your choice.

Tips for Making the Perfect Crispy Yuca Fries

Making crispy yuca fries at home gets better with these expert tips up your sleeve. Whether you’re baking, air frying, or deep frying, follow these tips to create crispy on the outside and tender on the inside kind of delicious cassava fries.

• Make sure to peel the yuca root completely, removing the tough, waxy skin to avoid any bitterness and ensure even cooking.
• Cut the yuca root into evenly sized fries. This ensures they cook at the same rate, preventing some pieces from burning while others are undercooked.
• Pat the boiled yuca pieces dry with paper towels to remove excess moisture. This step is crucial for achieving a crispy exterior, as moisture can cause steaming instead of frying.
• Toss the yuca fries with salt and your preferred spices before cooking. Seasoning early allows the flavors to infuse better during the cooking process.
• Whether baking or air frying, lightly coat the yuca fries with oil. Too much oil can make them greasy, while too little can prevent them from crisping up. Use olive oil or a high smoke point oil like avocado oil.
• If deep frying, ensure the oil is hot enough (around 350°F (180°C) to 375°F (190°C)). Too low a temperature will make the fries absorb more oil, resulting in a greasy texture. Use a thermometer to ensure the oil reaches the correct temperature.

By following these tips, you’ll achieve perfectly crispy yuca frita or cassava fries that are sure to impress. Let the inner food photographer take some nice photos and enjoy yucca fries as a tasty side dish or a satisfying snack. Feel free to experiment with different seasonings and dips to keep things exciting!

Is Yuca Healthier Than Potato?

Are yucca fries healthier than potato fries? is a commonly asked question. Let’s see how much truth is there to this statement. Yuca (cassava) and potatoes each have their own unique nutrition calories profile and health benefits. While they both provide essential carbohydrates, some key differences might make Yuca a preferable choice for some people.

• Wholesome Nutritional Profile: Yuca is an excellent source of energy due to its high carbohydrate content. Moreover, it also contains vitamins and minerals such as vitamin C, potassium, and magnesium.
• Dietary Advantages: Yuca is ideal for those with gluten sensitivities or celiac disease. Also, yuca or cassava fries fit well into various dietary lifestyles including Paleo, Whole30, and Vegan, making them a versatile option for many dietary plans.
• Provides Digestive Benefits: Yuca contains resistant starch, which digests more slowly and helps maintain steady blood sugar levels, reducing the risk of spikes and crashes.
• Excellent Taste and Texture: Yuca fries have a deliciously creamy interior with a crispy exterior, providing a satisfying texture that many people find more appealing than traditional potato french fries.
• Suitable for Health Concious Individuals: Yuca root packs more calories, protein, and carbohydrates than potatoes, yet remains fat-free and is abundant in vitamins A, C, and B. It is also high in fiber and, despite its higher carbohydrate content, Yuca has a lower glycemic index. These qualities make Yuca an excellent choice for athletes and active individuals seeking sustained energy and nutritional benefits.

Serving and Storage Suggestions

Serving Suggestions for Yuca Fries

• Dipping Delight: Yuca fries pair wonderfully with a variety of sauces, enhancing their naturally mild and slightly sweet flavor. Spicy aioli, garlic cilantro sauce, chipotle mayo, yogurt dill sauce and tahini sauce are great options.
• Recipe Swap: Use yuca fries as a replacement for French fries in your favorite recipes to add a unique twist.

How to Store Yuca Fries for Later

• Refrigeration: Allow yuca fries to cool completely, then store any leftovers in an airtight container in the refrigerator for 3-4 days.
• Initial Freeze: For longer storage, arrange the cooled yuca fries in a single layer on a baking sheet. Freeze them for about 1-2 hours until they are firm. This prevents the fries from sticking together.
• Transfer to Freezer Bag: Once the fries are firm, transfer them to a freezer-safe bag or airtight container. Label the container with the date. Freeze the yuca fries for up to 3-4 months.

Reheating Methods

• Pro-tip: Lightly spray the fries with a bit of oil before reheating to help restore their crispiness.
• Oven Method: Preheat the oven to 425°F (220°C). Spread the yuca fries on a baking sheet in a single layer and bake for about 10-15 minutes or until they are hot and crispy.
• Air Fryer Method: Preheat the air fryer to 375°F (190°C). Place the yuca fries in the air fryer basket in a single layer and cook for 5-7 minutes, shaking the basket halfway through, until they are crisp and heated through.
• Avoid Microwave: Reheating yuca fries in the microwave is not recommended, as it can make them soggy.

Frequently Asked Questions

Will Cassava Fries Taste Bad If I Use Frozen Yuca?

Using frozen yuca to make cassava fries is a convenient option that won’t compromise the taste or texture significantly. In fact, frozen yuca can be a great time-saver, as it is often pre-peeled and cut, reducing preparation time. When cooked properly, frozen yuca fries can achieve the same creamy interior and crispy exterior as those made from fresh yuca. Just ensure you thaw the yuca completely and follow proper boiling and frying steps. The key to delicious yuca frita lies in thorough cooking and seasoning, regardless of whether you use fresh or frozen yuca.

What Does Yuca (Cassava) Taste Like?

Yuca, also known as cassava, has a mild, subtly sweet flavor with nutty undertones, making it a versatile ingredient in various dishes. Its taste is often compared to that of potatoes but with a denser, creamier texture. When cooked, yuca develops a slightly chewy and satisfying consistency, which makes it an excellent alternative for fries and other starchy side dishes. The neutral flavor profile of yuca allows it to pair well with a variety of seasonings and dips, enhancing its appeal in both savory and slightly sweet preparations.

Where Can I Buy Yuca or Cassava Root?

Yuca, or cassava root, is readily available in many grocery stores across America, especially those that cater to diverse culinary traditions. You can typically find it in the produce section of large supermarkets, particularly in areas with a high demand for Latin American or Caribbean ingredients. Additionally, international markets and specialty grocery stores often carry yuca, both fresh and frozen. For convenience, you can also explore online retailers that offer fresh or frozen yuca, delivered directly to your doorstep. Whether you’re looking for whole roots or pre-cut and frozen options, finding yuca in America is easy.

Is Yuca Safe to Eat?

Raw cassava or yuca root contains some toxins, it is very important to cook yuca correctly to detoxify it. However, no need to worry, with the soaking and boiling techniques mentioned in this yuca frita recipe you are good to go. Make sure you cook yuca thoroughly to remove naturally occurring cyanogenic glycosides, which can be harmful if consumed raw. Boiling the yuca before further preparation ensures it is safe to eat. When cooked properly cassava root is not just safe to eat – it is also beneficial for health. Yuca (Cassava root) contains multiple antioxidants, such as saponin and beta-carotene, which fight free radicals, which can damage your cells and cause cancer.

Conclusion

In the world of fries, yuca (cassava) stands out as a delightful and versatile alternative to the traditional potato. With its creamy middle and crispy outside, yuca frita offers a unique texture and flavor that is both satisfying and delicious. Whether you prefer deep-fried, air-fried, or baked yuca fries – each method brings out different aspects of this wonderful root vegetable, ensuring there’s a perfect match for every taste preference.

Deep-fried yuca frita is a classic choice, delivering unbeatable crispiness and golden brown color that makes them irresistible. For a healthier twist, baked yuca fries offer a satisfying crunch with less oil; air-fried yuca provides a similarly crispy on-the-outside texture with even fewer calories – making it an excellent option for health-conscious eaters.

By mastering these various cooking techniques, you can enjoy yuca frita (yuca fries) in all their forms and incorporate them into your favorite dishes. Whether serving them as a snack, side dish, or the star of a meal, yuca fries are sure to impress with their delightful taste and texture. So, get ready to savor the deliciousness of yuca fries, do try my recipe and share your experiences in the comments section!