Description
Crispy and golden yuca fries made by boiling tender cassava and then deep frying until irresistibly crunchy. This easy 5-step recipe yields perfectly cooked fries with a chewy interior and a satisfying crunch, perfect as a side dish or snack.
Ingredients
Scale
Yuca Fries
- 2 cups yuca (cassava), peeled and cut into fries
- 4 cups water
- Salt to taste
- Oil for frying (vegetable or canola oil preferred)
Instructions
- Boil the Yuca: Place the peeled and cut yuca fries into a pot with 4 cups of water and a pinch of salt. Boil for about 15 minutes or until the yuca is tender but not falling apart when pierced with a fork.
- Drain and Cool: Remove the boiled yuca fries from the water and drain thoroughly. Allow them to cool completely to ensure they firm up, which helps achieve the perfect crispy texture when fried.
- Heat Oil: In a deep pan, heat enough oil over medium heat to fully submerge the yuca fries. The oil should reach around 350°F (175°C) for ideal frying temperature.
- Fry the Yuca Fries: Carefully place the cooled yuca fries into the hot oil in batches. Fry for about 5 to 7 minutes or until they turn golden brown and crispy on the outside.
- Drain and Season: Remove the fries using a slotted spoon and place them on paper towels to absorb excess oil. Immediately season with salt to taste and serve hot for best flavor and crunch.
Notes
- Be sure not to over-boil the yuca to avoid mushy fries.
- Cooling the yuca before frying is crucial to achieve crunchiness.
- Use oil with a high smoke point for frying to prevent burning.
- Serve with dipping sauces like garlic mayo, spicy ketchup, or chimichurri for extra flavor.
- Yuca fries can be reheated in the oven or air fryer to regain crispiness.
