If you’ve never tasted Yuca Frita, get ready because they’re super delicious! It is like eating a french fry with a distinct flavor. Fried yuca is super crunchy on the outside with a super creamy center.
Yuca frita is what we call in Spanish, fried cassava. It is a very popular dish in all of South America, where it is known as guacamote or mandioca frita.
If you never had them, think of them as french fries with a nutty flavor and an extra crunchy exterior. The most similar to fried yuca can be fried yuca chips in flavor only because they lack the creaminess inside.
The yuca frita can be a great side, but most of the time it is served as an appetizer or in a platter with other fritters. Served with a sauce like the creamy cilantro and garlic sauce. My favorite is the Puerto Rican mayo ketchup sauce.
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Why This Recipe Works
- This is a recipe that can be prepared ahead of time.
- Unlike regular french fries, these yuca fries stay crispy for a long time!
Recipe Ingredients
- Yuca- Even though you can see a lot of yuca in the image, I only used a pound. This is because half of my yuca was bad. Plus, when buying fresh yuca, you have to take into account that at least ¼ of a pound is going to be skin.
- Water & salt- We use water and salt to cook the yuca. You should use water that covers the yuca by at least 1 inch. This is because the yuca is going to boil for a long time, and a lot of the water is going to evaporate.
- Oil- I used vegetable oil to fry the yuca, but feel free to use the oil that you like. If you are air frying this recipe, the oil won’t be needed.
Frozen Yuca vs Fresh Yuca
You can use whichever you have available at home or whichever you can find at your local supermarket. But there are advantages to using one or another.
- Fresh yuca- The advantages of using the fresh kind are that it can sometimes be easier to find. Plus, you can cut it exactly how you want it.
- Frozen yuca- The advantage of this one is that all the prep work has been done for you, so you save time.
How to Make Yuca Frita
- Photo 1: If you use the fresh yuca, peel it. Then cut it into about 4-inch-long pieces if the yuca is long enough. Then cut into 1-inch-thick pieces. If you’re using frozen yuca, you’re going to use it whole as it comes. Then, in a big pan, add enough water to cover the yuca. Add salt to taste. Cook for at least 25 minutes or until tender.
- Photo 2: Before frying, make sure to remove the root vein that the yuca has in the center. In a big pan, add the oil over medium-high heat. Fry for 4 minutes or until they have a nice golden color. I personally don’t, but you can salt if you like.
Recipe Tips
- After boiling, the more fuzzy the skin of the cassava looks, the crisper it will get when fried.
- When preparing the water to cook the cassava, it should be salty like pasta water.
- If you want to give this a different flavor, you can boil it in chicken stock. Just add a little bit of chicken bouillon to the boiling water.
Common Question
You can make it in the air fryer, but it won’t be the same as if it were fried. It won’t get as crispy as frying, but still very delicious.
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Yuca Frita (Fried Cassava)
Ingredients
- 1 pound fresh yuca
- 4 cups water
- 1 tablespoon salt
- 2 cups oil
Instructions
- Cut the ends of the yuca. Cut the skin lengthwise without going too deep, then lift the skin with the tip of your knife. Remove all the skin. Cut the whole yuca into 4-inch-long pieces. Cut each piece in half.
- In a large pot, add the water and salt over high heat. Cook the yuca for 25 minutes. Once done, check for tenderness with a fork. Remove the woody vein of the middle of the yuca. Cut each piece into 1 inch thick long pieces.
- Add oil to a medium-sized pan over medium-high heat. Cook for 4 minutes, stirring a couple of times to ensure they brown evenly. Remove from the oil onto a plate with a paper towel. Serve and enjoy!
Recipe Notes
- Yuca- I used fresh yuca because that’s what I found and had. But I suggest using frozen yuca. The reason for this is that sometimes when you buy fresh yuca, half of it is bad. Plus, with frozen yuca, you don’t have to peel it.
- Water & salt ratio- When boiling the yuca, add salt and taste the water. The water should be slightly salty but not too much because yuca absorbs the flavors from the water quickly.
- Cooking time- I suggest a cooking time of 25 minutes, but this will depend on the yuca. You’ll know is ready because it will have a translucent color. But in this recipe, the longer you cook it, the better. Sometimes it can take anywhere from 25 to 35 minutes. This is because you want the yuca to be super tender.
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